Table 2.
Analysis of BMZs in food samples using the magnetic solid-phase extraction coupled to HPLC (n = 5).
| Samples | Analytes | Original amount (ng/g) | RSD (%) | Spiked concentration (ng/g) | |||
|---|---|---|---|---|---|---|---|
| 0.80 ng/g | 8.0 ng/g | ||||||
| Recovery (%) | RSD (%) | Recovery (%) | RSD (%) | ||||
| Chicken | OXF | 13.0 | 3.9 | 84.1 | 4.2 | 94.8 | 3.4 |
| MEB | 3.00 | 7.2 | 83.0 | 4.9 | 105 | 3.4 | |
| FLU | 4.56 | 6.2 | 84.8 | 5.9 | 105 | 5.1 | |
| ALB | 0.450 | 6.3 | 89.6 | 5.8 | 107 | 4.8 | |
| FEN | 1.04 | 8.7 | 84.7 | 7.9 | 92.4 | 6.4 | |
|
| |||||||
| Chicken blood | OXF | 17.5 | 3.7 | 93.0 | 3.9 | 93.6 | 4.2 |
| MEB | 1.62 | 5.1 | 95.7 | 3.0 | 101 | 2.9 | |
| FLU | 1.94 | 6.4 | 102 | 4.7 | 102 | 4.1 | |
| ALB | N.Q. | — | 95.7 | 4.3 | 112 | 3.5 | |
| FEN | 0.292 | 8.9 | 87.2 | 6.0 | 94.6 | 4.5 | |
|
| |||||||
| Chicken liver | OXF | 20.2 | 3.5 | 85.9 | 4.2 | 90.9 | 3.5 |
| MEB | 4.64 | 5.6 | 88.7 | 5.1 | 115 | 4.3 | |
| FLU | 6.42 | 4.3 | 91.8 | 3.4 | 108 | 2.7 | |
| ALB | 0.342 | 5.7 | 97.8 | 3.9 | 112 | 3.4 | |
| FEN | 1.01 | 6.9 | 95.0 | 4.0 | 97.3 | 3.6 | |
Note. N.Q.: not quantified.