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

被引：92

作者：

Garcia-Canas, Virginia ^{[1
]}

Cifuentes, Alejandro ^{[1
]}

机构：

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

来源：

ELECTROPHORESIS | 2008年 / 29卷 / 01期

关键词：

additives; amino acids; beverages; CE; DNA;

D O I：

10.1002/elps.200700438

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

This review covers the application of capillary electromigration methods to analyze foods and food components, including 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 those applications of CE for monitoring food interactions and food processing. The use of microchips as well as other foreseen trends in food analysis by CE are discussed. Papers that were published during the period June 2005-March 2007 are included following the previous review by Cifuentes (Electrophoresis 2006, 27, 283-303).

引用

页码：294 / 309

页数：16

共 120 条

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