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QuEChERS – Quick, Easy, Cheap, Effective, Rugget and Safe

QuEChERS –

Simplified very successful, popular Method of Sample Preparation for Pesticide Analysis

What are QuEChERS ?

QuEChERS (pronounced “catchers”) stands for Quick, Easy, Cheap,Effective, Rugget and Safe – the qualities that describe this sample preparation method for food substances and biological fluids. The technique is very simple, involves a minimum of steps and is effective for clean up of complex samples.

QuEChERS is an upgrade version of SPE. They have similar function but the preaparation method for QuEChERS  is much easier. With QuEChERS you can prepare your samples in multi-class, multi-residue pesticide  analysis while saving time and money.

History

In 2003, M Anastassisdes developed a simple way to prepare food samples for pesticide analysis. It’s called QuEChERS (pronounced as “Catchers”), an acronym for Quick, Easy, Cheap, Effective, Rugged and Safe. With QuEChERS, you could prepare your samples in multi-class, multi-residue pesticide analysis while saving time and money. Welch Materials provides high quality, competitive priced Welchrom® QuEChERS for your sample preparation.

Why Welchrom® QuEChERS?

  • Saving time and money for your sample preparation
  • High quality, best reproducibility
  • Excellent accuracy and reproducibility of results
  • Lowest contamination
  • Lower cost as compared to other brands

How QuEChERS works?

QuEChERS extraction method is designed for multi-residue pesticide analysis of fruits and vegetables with high water content (80%-95%). Some compounds will interfere the detection of target pesticide, such as chlorophyll, fatty acid, pigment, which could be removed by QuEChERS. QuEChERS can be performed by three different methods, The AOAC 2007.01 Method, the EN 15662 Method or the Original Non-Buffered Method.

Some QuEChERS methods add buffers during the extraction step. The two most common methods are the

1. European  Committee of Standartisation (CEN 15662) method which applies citrate buffer for extratction

2. Association of Analytical Communities (AOAC 2007.01) method using acetic acid buffer

 

Welchrom® QuEChERS Workflow

For analysis of multi-residue pesticide e.g. in apple

 

Step 1. Homogenizing Sample

  1. Freeze sample at – 20°C, add dry ice,
  2. Homogenize  to produce  a flowable powder  (at – 20°C to – 30°C)

 Step 2. Extraction

  1. Transfer homogenized sample (10g or 15g) to 50ml tube,
  2. then add extraction solvent and salt,
  3. shake for one minute,
  4. centrifuge > 1500 rcf for 1 minute.

Step 3.  Cleanup

  1. Chose and procure right clean up tube kit. 
  2. Transfer extracted sample from step 2  to the appropriate tube
  3. Shake for 30 seconds
  4. Then centrifuge > 1500 rcf for 1 minute 

4. Inject into HPLC column

Selection of Wellchrom extraction bag kits

Which Standard you follow?Part NumbersPack Size MgSO4Na AcetateNa CitrateNa Citrate SesquihtdrateNaCl
AOAC QuEChERS Extraction Bags for 15 g samples00528-000001006 g 1.5 g
EN QuEChERS Extraction Bags for 10 g Samples 00529-00000 1004 g1 g0.5 g1 g
Original QuEChERS Extraction Bags 10 g Samples 00530-00000 100 4 g1 g

 

Selection of Wellchrom clean up tubes kits

Test StandartFood TypeMgSO4/mgPSA/mgC18E/mgGCB/mgTube Size andCount/kitP/N
EN 15662General fruits and vegetables, lightly colored samples: a. Fruits: apple, pear, quince, apricot, cherry, mirabelle,nectarine, peach, plum, green grapes, rasberry, strawberry, avocado, banana, mango, melon, olives, papaya, pineapple, b. Vegetables: Beets, black salsify, carrot, celeriac, horseradish, parsley, potato, radish, chive, garlic, leek, onion, scallion, eggplant, cucumber, tomato, zucchini,broccoli, brussel sprouts, cabbage, kale, kohlrabi,arugula, artichokes, asparagus, celery, rhubarb, beans15025100 x 2ml Tubes /kits00532-20020-WQ
EN 15662as above90015050 x 15 ml Tubes/kit00532-20021-WQ
AOAC 2007.01General fruits and vegetables, lightly colored samples: a. Fruits: apple, pear, quince, apricot, cherry, mirabelle,nectarine, peach, plum, green grapes, rasberry, strawberry, avocado, banana, mango, melon, olives, papaya, pineapple, b. Vegetables: Beets, black salsify, carrot, celeriac, horseradish, parsley, potato, radish, chive, garlic, leek, onion, scallion, eggplant, cucumber, tomato, zucchini,broccoli, brussel sprouts, cabbage, kale, kohlrabi,arugula, artichokes, asparagus, celery, rhubarb, beans15050100 x 2ml Tubes /kits00531-20020-WQ
AOAC 2007.01as above120040050 x 15 ml Tubes/kit00531-20021-WQ
EN 15662Waxy or fatty fruits and Vegetables (>1% fat/lipid) : a. Fruits: citrus juices, grapefruit, lemon, orange, nectarine, tangerine, banana, fig, kiwi, b.Vegetable: chive, garlic,150252100 x 2ml Tubes /kits00534-20020-WQ
EN 15662as above90015015050 x 15 ml Tubes/kit00534-20021-WQ
AOAC 2007.01Waxy or fatty fruits and Vegetables (>1% fat/lipid) : a. Fruits: citrus juices, grapefruit, lemon, orange, nectarine, tangerine, banana, fig, kiwi, b.Vegetable: chive, garlic,1505050100 x 2ml Tubes /kits00533-20020-WQ
AOAC 2007.01as above120040040050 x 15 ml Tubes/kit00533-20021-WQ
EN 15662Pigmented Fruits and Vegetables. A. Fruits: blackberry, blue berry, cranberry, currant, elderberry, red grapes, red goosberry, raisins, rasberry b. Vegetables: leek, shallot, aubergine, green pepper, red pepper, zucchini, red cabbage, kale, arugula, basil, cilantro, cress, endive, lambs lettuce, lettuce varieties, parseley, spinach, dried beans150252.5100 x 2ml Tubes /kits00536-20020-WQ
EN 15662as above9001501550 x 15 ml Tubes/kit00536-20021-WQ
AOAC 2007.01Pigmented Fruits and Vegetables. A. Fruits: blackberry, blue berry, cranberry, currant, elderberry, red grapes, red goosberry, raisins, rasberry b. Vegetables: leek, shallot, aubergine, green pepper, red pepper, zucchini, red cabbage, kale, arugula, basil, cilantro, cress, endive, lambs lettuce, lettuce varieties, parseley, spinach, dried beans1505050100 x 2ml Tubes /kits00535-20020-WQ
AOAC 2007.01as above12040040050 x 15 ml Tubes/kit00535-20021-WQ
EN 15662Highly Pigmented Fruits and Vegetables. A. Fruits: blackberry, blue berry, cranberry, currant, elderberry, red grapes, red goosberry, raisins, rasberry, papaya, pineapple b. Vegetables: leek, shallot, aubergine, green pepper, red pepper, kohlrabi, kale, arugula, basil, cilantro, cress, endive, lambs lettuce, lettuce varieties, parseley, spinach, dried beans150252.5100 x 2ml Tubes /kits00538-20020-WQ
EN 15662as above9001501550 x 15 ml Tubes/kit00538-20021-WQ
AOAC 2007.01Highly Pigmented Fruits and Vegetables. A. Fruits: dried Figs, kiwi1505050100 x 2ml Tubes /kits00537-20020-WQ
AOAC 2007.01as above120040040050 x 15 ml Tubes/kit00537-20021-WQ

What are these sorbents used for?

Name of CompoundFunction of compound
MgSO4 (Magnesioum Sulfate)Removes excess H2O in the matrix
PSA (Primary / Secondary Amines)Removes the carbohydrate, sugars, fatty acid, organic acid and anthocyanine pigment in the matrix
C18E (Endcapped C18 Sorbents)Removes fat, sterols and other non-polar compounds in the matrix
GCB (Graphitised Carbon Black )Remove pigment, sterol in the matrix. Not for use with planar pesticides