Chemical analysis

by mmolder Mon, 02/17/2020 - 16:12

 

Price list from 01.02.2022 (1,4 MB)

 

 

General chemical analysis

by mmolder Wed, 10/28/2020 - 09:17

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Benzoic and sorbic acid by HPLC in food 65,98 13,20 79,18
Benzoic and sorbic acid by HPLC in drinks 58,41 11,68 70,09
Essential oils in caraway by gas chromatography 80,90 16,18 97,08
Enanthic acid triglyceride (GTH) by gas chromatography 80,89 16,18 97,07
Gluten (gluten-free food, sandwich ELISA) 75,44 15,09 90,53
Gluten in beer (gluten-free food, compatative ELISA) 74,71 14,94 89,65
Chloride (salt content) 16,78 3,36 20,14
Chloride in yeast products 18,46 3,69 22,15
Average weight in food supplement for calculation of daily dose 4,83 0,97 5,80
Dietary fibers by enzymatic assay 75,84 15,17 91,01
Dietary fibers by enzymatic assay + HPLC 151,68 30,34 182,02
Caffeine in beverages by HPLC 62,75 12,55 75,30
Cholesterol by gas chromatography 82,16 16,43 98,59
Dry matter and moisture 12,11 2,42 14,53
Polyphosphates 18,99 3,80 22,79
Food additives (acesulfam-K, saccharin) in beverages by HPLC 62,75 12,55 75,30
Foreign fat (non-milkfat) by gas chromatography 80,89 16,18 97,07
Nitrite 23,78 4,76 28,54
Nitrite and nitrate 31,61 6,32 37,93
pH in beverages 7,41 1,48 8,89
pH in food 8,45 1,69 10,14
Polyols by gas chromatography 89,20 17,84 107,04
Fat content by SBR or R-G method 30,14 6,03 36,17
Fatty acid composition by gas chromatography (additionally fat content analysis will apply to food products except oils and fats) 82,15 16,43 98,58
Determination of trans fats (industrial) 87,72 17,54 105,26
Sensory analyses 26,51 5,30 31,81
Citric acid by enzymatic assay 35,43 7,09 42,52
Salt (Na x 2,5) by AAS flame technique 34,03 6,81 40,84
Sterol tracers by gas chromatography 82,16 16,43 98,59
Sugars (incl. glucose, fructose, sucrose, lactose) in food by HPLC 70,58 14,12 84,70
Sugars (incl. glucose, fructose, sucrose, lactose) in drinks by HPLC  60,78 12,16 72,94
Sulphite (SO2) in food 25,87 5,17 31,04
Total radiactivity in food 6,94 1,39 8,33
Carbon dioxide 12,60 2,52 15,12
Density 10,33 2,07 12,40
Energy value of food (computational) 7,70 1,54 9,24
The weight of the drained product 10,57 2,11 12,68
The weight of product filling 8,76 1,75 10,51
Ash 13,09 2,62 15,71
Starch by HPLC 72,57 14,51 87,08
Protein by Kjeldahl method 31,49 6,30 37,79
Water activity 10,47 2,09 12,56
Dissolved solid content (Brix) 10,99 2,20 13,19
Vitamin A (retinol) by HPLC. NB! Method does not include beta-carotene! 96,03 19,21 115,24
Provitamin A (beta-carotene) by HPLC. NB! Method does not include retinol! 91,17 18,23 109,40
Vitamiin A (retinol + beta-careotene) by HPLC. Includes both parameters 140,40 28,08 168,48
Vitamin C (ascorbic acid) by HPLC 55,81 11,16 66,97
Vitamin D (calciferol) by HPLC  (NB! Price of average weight in food supplements for calculation of daily dose shall apply for e.g. capsules/tablets) 106,18 21,24 127,42
Vitamin E (tocoferols) by HPLC 100,35 20,07 120,42
Vitamin K1 by HPLC (from plant origin and infant food) 93,12 18,62 111,74
Vitamiin A (retinol) + vitamin E (tocopherol) by HPLC 116,95 23,39 140,34
Vitamiin B1, B3 and B6 by HPLC 98,06 19,61 117,67
Vitamin B2 and B5 by HPLC 93,09 18,62 111,71
Reference Intake (RI) 7,70 1,54 9,24
Nutrient Reference Value (NRV) 7,70 1,54 9,24
Total acidity 10,44 2,09 12,53
In addition, analyzes under metals      

 

Fish and fish products

by mmolder Wed, 10/28/2020 - 12:11

 

Analyte Unit Cost (€) VAT (20%) Total sum (€) 
Histamine by HPLC    68,16 13,63 81,79
Histamine by HPLC  9 subsample 361,95 72,39 434,34
Total volatile basic nitrogen (TVB-N)   23,30 4,66 27,96
In addition, analyzes under general analyzes and metals    

 

Meat and meat products

by mmolder Wed, 10/28/2020 - 09:56

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Hydroxyproline 23,97 4,79 28,76
Species identification from raw meat 63,93 12,79 76,72
Species identification from cooked meat products 63,93 12,79 76,72
Meat freshness 22,83 4,57 27,40
Volatile fatty acids 20,78 4,16 24,94
In addition, analyzes under general analyzes and metals    

Honey

by mmolder Wed, 10/28/2020 - 14:18

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Moisture 8,06 1,61 9,67
Diastase activity 23,65 4,73 28,38
Invertase value 20,87 4,17 25,04
Hydroxymethylfurfural (HMF) by HPLC 62,17 12,43 74,60
Hydroxymethylfurfural (HMF) by spectrophotometrical method 15,99 3,20 19,19
Free acids 10,90 2,18 13,08
Electrical conductivity of honey 10,19 2,04 12,23
Sugars (glycose, fructose, sucrose) by HPLC 70,58 14,12 84,70

Milk and milk products

by mmolder Wed, 10/28/2020 - 12:21

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Alkaline phosphatase test for pasteurized milk 10,34 2,07 12,41
Ketone bodies 10,34 2,07 12,41
Scorched particles in milk powder 10,62 2,12 12,74
Freezing point of milk, thermistor cryoscope method 13,42 2,68 16,10
Solubility of milk powders 10,22 2,04 12,26
Peroxidase test in milk 12,08 2,42 14,50
Lactates (enzymatic method) 31,40 6,28 37,68
Non-protein nitrogen 55,42 11,08 66,50
Casein content of milk 55,42 11,08 66,50
Whey protein content of milk 110,84 22,17 133,01
Urea 13,38 2,68 16,06
Undenatured whey protein in powders  13,69 2,74 16,43
Skimmed milk adulteration with rennet whey by HPLC 95,82 19,16 114,98
Skimmed milk adulteration with buttermilk by HPLC 106,67 21,33 128,00
Unbound fat in powders 25,07 5,01 30,08
Antioxidants (gallates, hydroquinones) in butter by HPLC 101,70 20,34 122,04
Ethyl ester of carotenic acid content in butter by spectrophotometric method 27,19 5,44 32,63
Peroxide value of butter 18,92 3,78 22,70
Non-fat dry matter of butter 19,37 3,87 23,24
Free fatty acids (FFA) of butter 18,76 3,75 22,51
Vanillin in butter by HPLC 87,08 17,42 104,50
Water dispersion value of butter 9,73 1,95 11,68
In addition, analyzes under general analyzes and metals    

 

Oils and fats

by mmolder Wed, 10/28/2020 - 10:24

 

Oil analysis from seeds, flour and other solid samples only by prior arrangement with the laboratory.

Analyte Cost (€) VAT (20%) Total sum (€) 
Specific gravity 15,71 3,14 18,85
Acid value 10,41 2,08 12,49
Iodine value 13,06 2,61 15,67
Amount of unsaponifiable matter 24,03 4,81 28,84
Peroxide value 10,44 2,09 12,53
Saponification value 15,15 3,03 18,18
Carotenoids 9,45 1,89 11,34
Insoluble impurities 13,12 2,62 15,74

Sensory evaluation

by mmolder Wed, 10/28/2020 - 14:37

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Sensory analyses 26,51 5,30 31,81

 

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