Table 1: Results of TTX in ten fish tissue extract samples measured by an SPR biosensor assay compared with LC/ESI/MRM/MS data.

SourceSample dilutionSPR
(μg/mL extract)
Extraction dilutionSPR
(μg/100 g sample)
LC/ESI/MRM/MS
(μg/100 g sample)

Cooked Fish Flesh 110% 2.01 374
1%
Cooked Fish Flesh 210% 1.95 655
1%
Soup Broth10% 1.97 361
1%
Raw Puffer 110%<LOD 1.89 ND 10
Raw Puffer 210% 1.89 214
1%
Raw Puffer 310%* 1.86 876
1%
Raw Puffer 410%* 2.01 961
1%
Raw Puffer 510%<LOD2.02<LOD10
Monkfish 110%<LOD1.78<LODND
Monkfish 210%<LOD1.98<LODND

*Below IC80, above IC90, <LOD: below limit of detection, ND: not detected.