Food Analytical Laboratory
| Head of Laboratory: | Rita Székelyhidi, PhD |
| Phone: | +36-96-566-684 |
| Mobile: | +36-30-272-4109 |
| E-mail: | szekelyhidi.rita@sze.hu |
| Website: | https://food.sze.hu/lab |
| Address: | 9200 Mosonmagyaróvár, Lucsony utca 15-17., "C" building, 101-104. |
INTRODUCTION OF THE LABORATORY
The Food Analytical Laboratory performs the analysis of agricultural and food industry samples within the framework of small and large instrument studies. The profile of the Laboratory includes a wide range of methods, from simple gravimetric and titrimetric studies to spectrophotometric studies to large instrumental (GC-FID, HPLC, ICP-OES) studies. Its main areas are, determination of fat content, determination of pH, determination of total polyphenols and total antioxidant content, analysis of organic acid and sugar composition, determination of cannabinoid profile.
INTRODUCTION OF TESTS
| Name of the test | The standard on which the test is based | Accredited test Y/N | Short description |
|---|---|---|---|
| dry matter content | own method 001 | N | honey |
| rosmarinic acid content | own method 002 | N | herbs |
| caffeic acid content | own method 002 | N | herbs |
| total polyphenol content | own method 003 | N | fruits, vegetables, herbs, dairy products |
| total antioxidant content | own method 004 | N | fruits, vegetables, herbs, dairy products |
| essential oil content | Ph.Eur., Ph.Hg.VIII | N | herbs |
| oil content | own method 5 | N | grape seed |
| organic acid composition | own method 6 | N | fruits, vegetables, wine, fermentation broth |
| sugar composition | own method 7 | N | fruits, vegetables, wine, fermentation broth, honey |
| ethanol content | own method 8 | N | wine, fermentation broth |
| caffeine content | own method 9 | N | coffee, tea, chocolate |
| theobromine content | saját módszer 10 | N | tea |
| peroxide value | Lászay-Fodor-Élelmiszer-analitikai gyakorlat I. 5.1.3. | N | plant oils |
| acidity | Lászay-Fodor-Élelmiszer-analitikai gyakorlat I. 5.1.3. | N | plant oils |
| volatile fatty acid composition | own method 11 | N | fermentation broth |
| cannabinoid profile | UNODC-Recommended methods for the identification and analysis of cannabis and cannabis products 5.4.8 | N | hemp inflorescence |
If you have not found the right test or you would like to request a customised test, please contact us!
Rita Székelyhidi, PhD
E-mail: szekelyhidi.rita@sze.hu
Phone: +36-96-566-684
Mobile: +36/30-272-4109
INTRODUCTION OF THE EQUIPMENTS
| Name of the equipment | Parameters, test range | Inquiries/tests |
|---|---|---|
| pH meter (Orion, model 370) | ph 0-14 | acidity |
| Spectrophotometer (Spectroquant Pharo 100, Merck) | UV / VIS spectrophotometer, wavelength range 320 to 1100 nm | total polyphenol content, total antioxidant content |
| HPLC (Jasco 900 Series) | UV-VIS -190-600 nm wavelength range, Refractive index detector, Diode array detector -190-900 nm wavelength range | rosmarinic acid content, caffeic acid content, organic acid, and sugar content, ethanol content, caffeine content, theobromine content, cannabinoid profile |
| GC-FID (Agilent Technologies 6890N Network) | Flame Ionization Detector - Designed for maximum sensitivity and ease of use, the most popular and versatile detector, the Agilent 6890 FID is based on the detection of ions generated during installation in an organic hydrogen flame. The formation of these ions is proportional to the concentration of organic matter in the gas stream. | volatile fatty acid composition |
OTHER PROFESSIONAL COMPETENCIES/DEVELOPMENTS
COLLEAGUES
| Name | Position | Scope of duties, main activities |
|---|---|---|
| Rita Székelyhidi, PhD | manager of laboratory | preparation of research plans, the performance of measurements, analysis of data, preparation of protocols |
| Zsolt Ajtony, PhD | instructor, researcher | preparation of research plans, the performance of measurements, analysis of data, preparation of protocols |
| Beatrix Sik, PhD | instructor, researcher | preparation of research plans, the performance of measurements, analysis of data, preparation of protocols |
REFERENCES
food
analysis
sugar
composition
organic
acids
volatile
fatty
acids
polyphenols
antioxidants
essential
oil
content
fat
content
ethanol
content
caffeine
content
CBD
/
THC
content
cannabinoid
profile
analysis
