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. 2020 Dec 12;9(12):1854. doi: 10.3390/foods9121854

Table 3.

Recovery percentages (% ± SD) for atropine (At) and scopolamine (Sc) obtained in buckwheat (Bu-F1O), sorghum (So-FO) and chickpea (Ch-FC) flours spiked with 0.1 mL of a 1 mg/L standard solution of atropine and scopolamine under different SLE-SPE conditions, using of sulfonic acid-functionalized SBA-15 and commercial materials as SCX-SPE sorbents *.

Sample M-SBA-15-SO3 SCX-SPE Sorbent MFE-PAK® SCX SPE Sorbent
50 mg 100 mg 150 mg 200 mg 150 mg 200 mg
At Sc At Sc At Sc At Sc At Sc At Sc
Bu-F1O 43 ± 10 25 ± 7 52 ± 21 33± 17 87 ± 9 70 ± 5 - - 48 ± 6 10 ± 3 60 ± 16 14 ± 5
So-FO 66 ± 3 48 ± 3 82 ± 16 85 ± 8 98 ± 4 95 ± 4 - - 59 ± 8 21 ± 1 71 ± 11 34 ± 2
Ch-FC - - 60 ± 1 27 ± 3 93 ± 13 41 ± 2 92 ± 9 72 ± 4 39 ± 2 17 ± 4 48 ± 2 20 ± 1

* 1 g of flour was subject to SLE with 8 mL of H2O, 1.1% HCl (pH 1.0). SPE experimental conditions as in Table 2.