Laboratory of physical and chemical methods of research (LPCMR) is an accredited research, commercial laboratory that specializes in testing food products and food raw materials in terms of quality, safety and identification of component composition.
Research objects
- Honey and bee products
- Oilseeds and fatty foods
- Meat and meat products
- Milk and dairy products
The laboratory team consists of 10 highly qualified specialists, including PhD doctors, masters and bachelors in the field of chemistry, ecology, biology and biotechnology. Our specialists regularly improve their knowledge and practical skills through internships at leading universities and research centers in the USA, China, France, Italy, Spain, Japan, the Czech Republic, the Russian Federation, and Ukraine.
The laboratory is equipped with high-sensitive analytical equipment from leading manufacturers (Agilent Technology inc., Bruker, Shimadzu, Analytik Jena, etc.), including gas and liquid chromatography equipment, an atomic absorption spectrometer, and automatic devices for determining fat and protein (Soxhlet apparatus and Kjeldahl), enzyme immunoassay, etc.
The laboratory offers its services in quality control and food safety:
Organoleptic indicators
• appearance
• taste
• aroma
• consistency
• presence of mechanical impurities and signs of fermentation
Physical and chemical indicators
• mass fraction of moisture and dry matter
• mass fraction of fat
• density
• mass fraction of protein
• mass fraction of reducing sugars
• mass fraction of sucrose
• diastase number
• mass fraction of hydroxymethyl furfural (GMF) in honey
• quantification of GMF in honey
• free acidity
• electrical conductivity
Determination of antibiotic and drug residues
• tetracycline group
• chloramphenicol (chloramphenicol)
• penicillin
• streptomycin
Toxic elements
• lead
• cadmium
• arsenic
• tin
• zinc
• mercury
Pesticides
• hexachlorocyclohexane (α, β, ℽ - isomers)
• DDT and its metabolites
Amino Acid Composition
• mass fraction of proline
• complete amino acid composition
Preservatives
• benzoic acid
• sorbic acid
Determination of falsification of milk and dairy products
• fatty acid composition
• trans isomers
• phytosterols (indicators of vegetable oils)
The botanical origin of honey
• Microscopic analysis, counting and identification of pollen grains
• The establishment of falsification of honey marketable sugar
To carry out laboratory tests and request a price list of tests, to organize practical training courses, research cooperation and other issues, please contact:
Laboratory Email: antigen.chem@gmail.com
by phone +7 727 341 05 99/407