“…Traditional sample preparation methods for SNs in food include liquid–liquid extraction (LLE; Adesiji, Deekshit, & Karunasagar, ; Biselli, Schwalb, Meyer, & Hartig, ), solid‐phase extraction (SPE) (Stolker et al, ), and the quick, easy, cheap, effective, rugged, and safe (QuEChERS) approach (Costa, Caldas, & Primel, ). Every extraction method has its own advantage, for instance, LLE functions achieve the purpose of extraction and cleanup mainly through a variety of analytes using the mutual insolubility of two different solvents (Li et al, ; Zhan et al, ). SPE is a method of purifying the extraction based on the physical and chemical properties of each analyte to select the appropriate materials and extraction conditions (Peters, Bolck, Rutgers, Stolker, & Nielen, ).…”