Price of the test:
$27 per analysis
This method is universal for the determination of nitrogen content and can be used for nearly all food products.
Pure oils and shortenings cause fires in the instrument and almost always must be assayed by the Kjeldahl method.
Limit of Detection:
Limit of Quantitation:
0.648% – 0.798% Protein (factor dependent)
Sample Size Requirements:
Protein/Nitrogen by combustion analyzer.
Turn Around Time:
7-9 Business Days
Is Rush Available?
AOAC 992.15; AACC 46-30
The sample is completely combusted at high temperature in the presence of pure O2 (99.9%). Combustion products are H2O, CO2, NOx, and N2. Water vapor, oxygen and CO2 are removed from the resulting gas stream by a series of thermoelectric coolers and chemical sorbents. NOx is reduced to N2 when passed through a column that is packed with hot copper. The resulting N2 is passed to a thermal conductivity detector where it is quantified (helium is the carrier gas). Protein is then calculated from the nitrogen content using a published conversion factor (e.g. 5.70 for wheat).
Available Protein Factors:
6.25 – general purpose food products/ingredients (Default) except as noted below
5.70 – wheat, wheat flour, and wheat flour breads
6.38 – dairy
5.46 – peanuts and brazil nuts
5.18 – almonds
5.30 – Other tree nuts coconuts (butternuts, cashews, chestnuts, hazelnuts, hickory nuts, pistachios, walnuts, pecans.)