“…RT 7.30–10.7 min” [ 394 ] | Tap and well water, tea, milk | 5 | 0.002–0.08 | 0.005–0.26 | Tap and well: 84.1–100.9; green tea and milk: 83.4−101.6 | Tap& well: 8.2; green tea& milk: 1.4−8.6 | GC-MS “MRM, the GC oven temperature was set as follows: 70 °C for 1 min, 10 °C min−1 to 180 °C (held for 5 min), 5 °C min−1 to 220 °C, and 30 °C min−1 to 280 °C (held for 8 min)” | [ 395 ] |
Milk, soil, water | 17 | 0.11 to 0.83 | 0.37–2.75 | 23.35–100.17 | | GC-ECD: “Splitless, the initial column temperature was 75 °C that was maintained for 1 min, increased at a rate of 25 °C/min to 150 °C, raised at a rate of 6 °C/min to 225 °C, and lastly increased at a rate of 15 °C/min to 290 °C where it was maintained for 10 min. The total analysis time was 31 min” | [ 396 ] |
Human Serum | 28 | 22.11–128.66 | | 78–97 | 1.8–13.3 | GC-HRMS: SIM | [ 40 ] |
Lipid serum of human | 17 | 0.84–25.7 | 3.20–89.9 | 86–120 | | GC-MS/MS | [ 41 ] |
Blood | 11 | 0.01–0.5 L | | Spiked blanks: 93–106, matrix spikes: 94–112 procedural blanks, Surrogate: 63–91 | | GC-MS: “Splitless mode, column flow rate was set at 1 Ml min− 1 in multiple reaction monitoring mode, with the starting oven temperature at 100 °C (1 min), ramping at 11 °C min− 1 to 180 °C, then 3 ◦Cmin-1 to 260 °C and ultimately to 300 °C at rate of 20 °C min− 1 with final holding time of 6 min” | [ 397 ] |
Blood | 4 | MDL:0.37–1.8 | MQL: 0.11–0.53 | 82–116 | ...
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