“…Increases of the corresponding peak areas were proportional to the amount of exogenous standards, thus corroborating the peak identities and the absence of co-eluted compounds. The method was further validated by analyzing already characterized antisense potato starches with altered phosphorus contents (Blennow et al, 2005;Kozlov, Blennow, Krivandin & Yuryev, 2007;Viksø-Nielsen, Blennow, Jørgensen, Kristensen, Jensen & Møller, 2001) as well as the highly phosphorylated shoti starch (Ithaca & Maywald, 1968)(Figure 1b). Consistent with previous descriptions, Glc-3-P and Glc-6-P peak areas were increased in both shoti starch and the antisense potato line asBE, whereas they were significantly decreased in starch from the asGWD line (Figure 1b).…”