Recent advances in the application of capillary electromigration methods for food analysis

被引：137

作者：

Cifuentes, A ^{[1
]}

机构：

[1] CSIC, Dept Food Anal, Inst Ind Fermentat, E-28006 Madrid, Spain

来源：

ELECTROPHORESIS | 2006年 / 27卷 / 01期

关键词：

CE; CEC; foods; MEKC; review;

D O I：

10.1002/elps.200500474

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

This article reviews the latest developments in the application of capillary electromigration methods for the analysis of foods and food components. Nowadays, methods based on CE techniques are becoming widely used in food analytical and research laboratories. This review covers the application of CE to analyze amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions, chiral compounds, and other compounds in foods, as well as to investigate food interactions and food processing. The use of microchips as well as other foreseen trends in CE analysis of foods is discussed. Papers that were published during the period June 2002-June 2005 are included following the previous review by Frazier and Papadopoulou (Electrophoresis 2003, 24, 4095-4105).

引用

页码：283 / 303

页数：21

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