Table 2.
Determination of the level of BTL in fresh samples using the ratiometric sensor.
Samples | Determined a
/µmol L−1 |
Added/µmol L−1 | Found a/µmol L−1 | Recovery b/% |
---|---|---|---|---|
Lettuce (Lactuca sativa) |
Not detected | 1.0 | 1.03 | 95–110 |
10.0 | 10.07 | 99–102 | ||
Potato (Solanum tuberosum) |
Not detected | 1.0 | 1.01 | 94–110 |
10.0 | 9.97 | 97–105 |
a Mean of three measurements under the same conditions by SWV using the PBA-qnz/CPE; b Recovery = (amount found − amount determined)/amount added × 100.