Capillary electrophoresis-mass spectrometry in food analysis

被引：110

作者：

Simó, C

Barbas, C

Cifuentes, A

机构：

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

[2] Univ San Pablo, Fac Expt & Hlth Sci, Dept Chem, Urbanizac Monteprincipe, Madrid, Spain

来源：

ELECTROPHORESIS | 2005年 / 26卷 / 7-8期

关键词：

amino acids; capillary electrophoresis-mass spectrometry; carbohydrates; peptides; pesticides; proteins; review; toxins;

D O I：

10.1002/elps.200410108

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

This work provides an updated overview (including works published till June 2004) on the principal applications of capillary electrophoresis-mass spectrometry (CE-MS) together with their main advantages and drawbacks in food science. Thus, analysis of amino acids, peptides, proteins, carbohydrates, or polyphenols by CE-MS in different, foods is reviewed. Also, other natural compounds (e.g., alkaloids) and toxins analyzed by CE-MS in foods are revised. Moreover, exogenous substances with a potential risk for human health (e.g., pesticides, drugs) detected in foods by CE-MS are included in this work. The usefulness of CE-MS for food analysis and the information that this coupling can provide in terms of processing, composition, authenticity, quality, or safety of foods is also discussed.

引用

收藏

页码：1306 / 1318

页数：13

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