I am having trouble measuring TC in spiked shrimp sample. The procedure of sample preparation for LC-MS was followed but the trend of peak current response was complete opposite, the control sample having highest peak current and the high spiked low peak. The background current also increased considerably. Is it the effect of some amino acids that have a oxidation peak overlapping at the same potential TC oxidizes ? or any other things. Sensor showed good properties in interference testing, NIP/MIP comparison but too troubled with real sample. Tried higher/longer centrifugation (10000 rpm/20 min) filtered through 0.2 micron filter.
I did rather simple soxhlet extraction to get protein components from food samples (with this you can get rid of lipophilic components and solids). But you could chose the solvent you chose accordingly. For example in this paper:
http://www.ingentaconnect.com/content/asp/senlet/2010/00000008/00000003/art00007
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