期刊
ELECTROPHORESIS
卷 33, 期 1, 页码 147-167出版社
WILEY
DOI: 10.1002/elps.201100385
关键词
CE; Food analysis; Foodomics
资金
- Ministerio de Ciencia e Innovacion, Spain [AGL2008-05108-C03-01]
- CONSOLIDER, Ministerio de Educacion y Ciencia, Spain [CSD2007-00063 FUN-C-FOOD]
- Ministerio de Ciencia e Innovacion for her Juan de la Cierva [JCI-2009-05297]
The analysis of food components using capillary electromigration methods is reviewed in this work. Papers that were published from February 2009 to February 2011 are included following the previous review by Herrero et al. (Electrophoresis, 2010, 31, 205228). The analysis of amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions and other compounds found in foods and beverages are reviewed, as well as those applications of CE for monitoring food interactions and food processing. The use of microchips, CE-MS and chiral-CE in food analysis is also discussed as well as other current and foreseen trends in this area of research including new developments in Foodomics.
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