Capillary electrophoresis in food analysis

被引：55

作者：

Lindeberg, J

机构：

[1] National Food Administration, Box 622

来源：

FOOD CHEMISTRY | 1996年 / 55卷 / 01期

关键词：

D O I：

10.1016/0308-8146(96)81729-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The application of capillary electrophoresis to food analysis is reviewed. Emphasis is put on quantitative analysis of food samples. The different modes of capillary electrophoresis are presented together with a brief section on basic theory. Points are discussed that have to be considered for the generation of reliable quantitative results. Quantitative applications are reported with information on analyte, sample matrix, a brief summary of the CE method, typical concentrations analysed and validation parameters given.

引用

收藏

页码：73 / 94

页数：22

相关论文

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