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An efficient method for sample treatment with solid phase extraction (SPE) and separation of components by capillary electrophoresis (CE) for simultaneous determination of nine preservatives in food samples was established. During the SPE, the effects of sample solution pH, extraction time, extraction temperature and salt dosage on extraction efficiency of nine preservatives were studied. The optimized parameters of SPE with 0.2 g hollow fiber in 10 mL sample solution were determined asdoi:10.20964/2021.02.22 fatcat:3j63pvqniffcppj7cqnaoip4vy