{"id":237,"date":"2017-02-27T20:23:37","date_gmt":"2017-02-27T19:23:37","guid":{"rendered":"http:\/\/wpd.ugr.es\/~fqm302\/blog\/?p=237"},"modified":"2017-02-27T20:25:12","modified_gmt":"2017-02-27T19:25:12","slug":"evaluation-of-a-new-modified-quechers-method-for-the-monitoring-of-carbamate-residues-in-high-fat-cheeses-by-using-uhplc-msms","status":"publish","type":"post","link":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/?p=237","title":{"rendered":"Evaluation of a new modified QuEChERS method for the monitoring of carbamate residues in high-fat cheeses by using UHPLC\u2013MS\/MS."},"content":{"rendered":"<p>A simple and efficient method for the determination of 28 carbamates in high-fat cheeses is proposed. The methodology is based on a modified quick, easy, cheap, effective, rugged, and safe procedure as sample treatment using a new sorbent (Z-Sep<sup>+<\/sup>) followed by ultra-high performance liquid chromatography with tandem mass spectrometry determination. The method has been validated in different kinds of cheese (Gorgonzola, Roquefort, and Camembert), achieving recoveries of 70\u2013115%, relative standard deviations lower than 13% and limits of quantification lower than 5.4 \u03bcg\/kg, below the maximum residue levels tolerated for these compounds by the European legislation. The matrix effect was lower than \u00b130% for all the studied pesticides. The combination of ultra-high performance liquid chromatography and tandem mass spectrometry with this modified quick, easy, cheap, effective, rugged, and safe procedure using Z-Sep<sup>+<\/sup> allowed a high sample throughput and an efficient cleaning of extracts for the control of these residues in cheeses with a high fat content.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A simple and efficient method for the determination of 28 carbamates in high-fat cheeses is proposed. The methodology is based on a modified quick, easy, cheap, effective, rugged, and safe procedure as sample treatment using a new sorbent (Z-Sep+) followed &hellip; <a href=\"https:\/\/wpd.ugr.es\/~fqm302\/blog\/?p=237\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74,118,26,85,86,57],"tags":[97,101,103],"class_list":["post-237","post","type-post","status-publish","format-standard","hentry","category-carbamates","category-cheese","category-mass-spectrometry","category-p12-agr-1647","category-quechers","category-uhplc","tag-hplc","tag-ms","tag-quechers"],"_links":{"self":[{"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/posts\/237","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=237"}],"version-history":[{"count":2,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/posts\/237\/revisions"}],"predecessor-version":[{"id":240,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/posts\/237\/revisions\/240"}],"wp:attachment":[{"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}