GCMS/LCMS Analysis
Camtech offers spectrometric analysis services for the quantitative and qualitative analysis of small molecules.
Our versatile instrument platforms include state-of–the-art mass spectrometers (LC-MS/MS and GC-MS), which allow us to readily develop customized methods based on individual needs as well as running more established assays.
We have extensive experience in assaying food contaminants such as 3-monochloropropane-1,2-diol (3-MCPD), mineral oil saturated hydrocarbons (MOSH) and mineral oil alkylated aromatic hydrocarbons (MOAH).
Compounds we can detect from food and cosmetics:
- Allergens
- Carcinogenic compounds
- Pesticides, insecticides
- Toxins (mycotoxins)
- Vitamins
- Peptides
Sample matrices we accept:
- Edible oils
- Cosmetics
- Liquids
- Selected solids
Standard Turnaround Time
20 working days
Target market
Research groups, small and medium sized food companies, companies with unique product lines or newly developed products
Analyte Examples
3-MCPD has long been recognized as a processing contaminant in numerous foods, such as in the crust of bread, in soy sauces and in hydrolysed protein. 3-MCPD is formed by heat (e.g. during the edible oil refining process) as a reaction product of triacyl-glycerols, phospholipids or glycerol and hydrochloric acid.
In animal experiments 3-MCPD caused an increase in the cell count (hyperplasia) in the renal tubules and higher levels triggered benign tumours. However, no genotoxic effect has been reported.
Based on these findings the European Commission set a tolerable daily intake (TDI) of 2 µg/kg per kg body weight for "free" MCPD. For soy sauce and hydrolysed vegetable protein the European Commission set a maximum level of 20 µg/kg 3-MCPD. Therefore, it is highly recommended to closely monitor the presence of 3-MCPD and related esters in vegetable oils and fats and foods containing vegetable oils and fats.
Mineral oil hydrocarbons (MOSH and MOAH) in edible oilMineral oils are complex mixtures mainly consisting of saturated hydrocarbons (MOSH) and most of the time alkylated aromatic hydrocarbons (MOAH). Both groups of substances contain linear, branched as well as ring-shaped compounds of different molecular sizes.
MOSH and MOAH are generally not present in the original raw ingredients, but introduced at some point into food through one or more production steps (packaging, transportation, processing). Oils and fats, including palm oil, olive oil, sunflower oil, and rapeseed oil are susceptible to contamination with MOSH and MOAH due to their lipophilic properties.
Currently there is no sufficient toxicological evidence to prove a health risk to humans from saturated mineral oil fractions (MOSH). However, MOAH are suspected to be carcinogenic (especially PAH-like compounds with 3-7 ring systems), therefore their levels in food should be reduced to be as low as reasonably achievable.
At this moment, there are neither specific legal regulations nor maximum levels for mineral oil components in food. In 2017 and 2018 the European Commission however requested that Member States, manufacturers, processors, and distributors of food contact materials, monitor the presence of MOH in food and minimize MOAH migration into food.
