Greetings Bauer - being that barley is an organic life form, the exact compound makeup cannot be predicted and it will not match from maltster to maltster, region to region and season to season. If I recall, the stats I listed were directly out of BS2. More precise malster specific stats would need to come from your supplier, as Oginme said. You would then need to adjust the stats with each passing season and if your supplier changes brand or region from which the malt originated.
Also, after reviewing one of the links you've provided, it seems the method in which the malts diastatic power was tested was the "dry" method. Below is a quote from the book Malt, A Practical Guide From Field to Brewhouse, by John Mallett:
"The diastatic power listed in a maltsters Certificate of Analysis (COA) is a measure of a malt samples ability to produce sugar from a known quantity of a standardized starch solution. This test can be conducted several ways, but the baseline is a wet chemical method that can take all day to complete."
While I am not a malt expert, it appears there are a variety of reasons why the statistics differ.
Hope this information helps!