Table 2.
Analysis results of RAC in samples abtained by i-t and HPLC method.
| Samples | Added (nM) | i-t (nM) 1/Recovery | HPLC (nM)1/Recovery |
|---|---|---|---|
| Pork | 0 | not detectable | not detectable |
| 50 | 46.10/92.20 % | 46.78/93.57 % | |
| 100 | 92.73/92.73 % | 94.12/94.12 % | |
| Pork liver | 0 | not detectable | not detectable |
| 50 | 45.69/91.39 % | 46.19/92.38 % | |
| 100 | 92.32/92.32 % | 93.51/93.51 % | |
| Chicken | 0 | not detectable | not detectable |
| 50 | 46.19/92.38 % | 47.00/94.00 % | |
| 100 | 93.12/93.12 % | 94.63/94.63 % | |
| Duck | 0 | not detectable | not detectable |
| 50 | 47.29/94.58 % | 47.81/95.62 % | |
| 100 | 94.41/94.41 % | 95.13/95.13 % | |
| Beef | 0 | not detectable | not detectable |
| 50 | 46.78/93.57 % | 47.09/94.18 % | |
| 100 | 93.22/93.22 % | 93.91/93.91 % | |
| Mutton | 0 | not detectable | not detectable |
| 50 | 46.39/92.79 % | 47.50/95.00 % | |
| 100 | 93.71/93.71 % | 94.13/94.13 % |
1
Average value calculated from three determinations.