Food physical and chemical testing is based on the basic theories of food physics, chemistry and physical chemistry and national food safety standards, using the means of analysis to test the composition and content of various types of food (including raw materials, auxiliary materials, semi-finished products and finished products) to ensure the quality of products.
Detection range
Animal foods (such as meat, milk, eggs, aquatic products, bee products), plant foods, beverages,
Condiments, food additives and health foods, etc.
Detection of physical and chemical indicators of food
Detect items
(1) Analysis of food nutrient composition and functional components
Moisture, protein, fat, carbohydrates, vitamins, mineral elements, ash, density, acid
degree, peroxide value, acid valence, etc
(2) Analysis of contaminants in food
Mycotoxins, residual pesticides, heavy metals, nitrosamines, 3,4-phenylpropene, POLYBs, etc
Project Contents:
Physical and chemical indicators: drying weightlessness, burning residue, moisture, ash, infrared identification, specific curl, density, net content, acid price, peroxide value, etc
Carbohydrates: total carbohydrates, monosaccharides, disaccharides, oligosaccharides, polysaccharides
Protein: Total Protein Essential Amino Acids: Lysine, Methionine, Leucine, Isoleucine, Threonine, Valine, Tryptophan, Phenylalanine Non-essential Amino Acids: Glutamic Acid, Alanine, Glycine, Aspartic Acid, Cystine, Proline, Serine and Tyrosine, etc
Fat: Triglycerides Phospholipids: Lecithin, Brain Phospholipids, Inositol Phospholipids. Glycolipids: cerebrosine lipids, gangliosides. Lipoproteins: chylomicrons, very low-density lipoproteins, low-density lipoproteins, high-density lipoproteins. Steroids: cholesterol, ergoinol, corticosterol, bile acid, androgens, estrogens, progesterone
Dietary fiber: total soluble dietary fiber, total insoluble dietary fiber cellulose, hemicellulose, pectin, gum, lignin, resistant starch, etc
Vitamins: fat-soluble vitamins A, D, E, K water-soluble vitaminS B vitamins, vitamin C, vitamin PP, etc
Mineral elements: constant elements: calcium, phosphorus, potassium, sodium, magnesium and other trace elements: iron, zinc, sodium, chromium, manganese, cobalt, nickel, fluorine, iodine, selenium, vanadium, molybdenum, strontium, tin and so on
Physical and chemical testing standards:
GBT5009.1-2003 General Principles of Physical and Chemical Part of Food Hygiene Inspection Methods
Determination of relative density of food products in GBT 5009.2-2003
GB5009.3-2010 Determination of moisture in food in food safety national standards
GB.5009.4-2010 Determination of ash in food safety national standards
GB5009.5-2010 Determination of protein in food in food safety national standards
GBT5009.6-2003 Determination of fat in food
GBT5009.14-2003 Determination of zinc in food
GBT5009.11-2003 Determination of total arsenic and inorganic arsenic in food
GB5009.12-2010 Determination of lead in food in food safety national standards
GBT5009.17-2003 Determination of total mercury and organic mercury in food
GBT 5009.19-2008 Determination of multi-component residues of organochlorine pesticides in food
GBT5009.20-2003 Determination of organophosphorus pesticide residues in food
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