Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods

Table 2

Characteristics of the analytical quality assurance for spiked chicken samples.

Description	Results
Calibration curve	y = 93109x + 12938
Linear range (µg mL^−1)	0.05–250
Correlation coefficient (R^2)	0.9994
Mean recovery (%)	78.0–106.2
RSD (%)	≤8.32
LOD (µg mL^−1)	1.32
LOQ (µg mL^−1)	4.00
Repeatability (% RSD, n = 3)	4.8–7.2
Reproducibility (% RSD, n = 3)	5.2–8.1