Calculating Relative Correction Factors for Quantitative Analysis with HILIC-HPLC-ELSD Method: Eight Fructooligosaccharides of Morinda Officinalis as a Case Study

Table 1

The information of 30 batches of raw and processed MO samples.

No.	Batch number	Type	Origin
1	Raw_01	Raw	Guangdong
2	Raw_02	Raw	Guangdong
3	Raw_03	Raw	Guangxi
4	St_01-1	Steam-processed	Raw_01
5	St_01-2	Steam-processed	Raw_01
6	St_01-3	Steam-processed	Raw_01
7	St_02-1	Steam-processed	Raw_02
8	St_02-2	Steam-processed	Raw_02
9	St_02-3	Steam-processed	Raw_02
10	St_03-1	Steam-processed	Raw_03
11	St_03-2	Steam-processed	Raw_03
12	St_03-3	Steam-processed	Raw_03
13	L_01-1	Licorice-processed	Raw_01
14	L_01-2	Licorice-processed	Raw_01
15	L_01-3	Licorice-processed	Raw_01
16	L_02-1	Licorice-processed	Raw_02
17	L_02-2	Licorice-processed	Raw_02
18	L_02-3	Licorice-processed	Raw_02
19	L_03-1	Licorice-processed	Raw_03
20	L_03-2	Licorice-processed	Raw_03
21	L_03-3	Licorice-processed	Raw_03
22	S_01-1	Salt-processed	Raw_01
23	S_01-2	Salt-processed	Raw_01
24	S_01-3	Salt-processed	Raw_01
25	S_02-1	Salt-processed	Raw_02
26	S_02-2	Salt-processed	Raw_02
27	S_02-3	Salt-processed	Raw_02
28	S_03-1	Salt-processed	Raw_03
29	S_03-2	Salt-processed	Raw_03
30	S_03-3	Salt-processed	Raw_03