Salting out extraction SOE Tomato paste pickle mixed fruit juice

In SOE, 1.0 mL of the sample was vortexed with 100 μL concentrated phosphoric VX-809 for 10 s. Then, 1.5 mL ACN and 0.5 mL of saturated sodium chloride solution were added and the mixture was vortexed for 1 min and centrifuged for 3 min at 4000 rpm. An aliquot of 1.0 mL of the supernatant solution (i.e., ACN) was subjected to DLLME.(a)Breast milk samples were frozen at −20 °C, thawed at room temperature, shaken and centrifuged for 10 min at 4000 rpm. An aliquot of 1.0 mL of the supernatant solution was pre-treated with SOE.(b)Mixed fruit juice: the samples were shaken and centrifuged for 10 min at 4000 rpm. A portion of 1.0 mL of the supernatant solution was pre-treated with SOE.(c)Ice cream: 5.0 (±0.1) g were accurately weighed and homogenised in 5 mL DI water by vortexing for 1 min. This mixture was then centrifuged for 10 min at 4000 rpm and 1.0 mL of the supernatant solution was pre-treated with SOE.