2018 - March 12 SPSFAM Meeting Book

Ingredients.- The base materials used in the formulation of animal food and human 40 food. 41 42 Sugars .— The sugars in the analytical scope are minimally fructose, galactose, glucose, 43 sucrose, maltose, and lactose. 44 45 Limit of detection (LOD) .— the lowest concentration or mass of analyte in a test sample 46 that can be distinguished from a true blank sample at a specified probability level. 47 48 Limit of quantitation (LOQ) .— LOQ is the lowest level of analyte in a test sample that 49 can be quantified at a specified level of precision. 50 51 Repeatability .-- Variation arising when all efforts are made to keep conditions constant 52 by using the same instrument and operator (in the same laboratory) and repeating 53 during a short time period. Expressed as the repeatability standard deviation (SDr); or 54 % repeatability relative standard deviation (%RSDr). 55 56 Reproducibility .-Variation arising when identical test materials are analyzed in different 57 laboratory by different operators on different instruments. The standard deviation or 58 relative standard deviation calculated from among-laboratory data. Expressed as the 59 reproducibility standard deviation (SDR); or % reproducibility relative standard deviation 60 (% RSDR). 61 62 Recovery .-The fraction or percentage of analyte that is measured when the test sample 63 is analyzed using the entire method.

64 65 66 67 68 69 70 72 73 74 75 76

5. Method Performance Requirements

Table 3. Recovery, repeatability and reproducibility parameters* Analytical range 0.1% - 5% 5 % - 50 %

50 % - 100%

Recovery, %

90 - 110

95-105

97 – 103

RSDr, % RSDR, %

≤7

≤5 ≤8

≤3

≤10 ≤4 * Reported as the individual sugars [fructose, glucose, sucrose, maltose, lactose, and galactose]. 71 Suitable methods will include blanks, and appropriate check standards. 6. System Suitability Tests and/or Analytical Quality Control