CE methods applied to the analysis of micronutrients in foods.
Electrophoresis
; 28(19): 3390-413, 2007 Oct.
Article
en En
| MEDLINE
| ID: mdl-17847130
ABSTRACT
This article reviews the applications of CE that are relevant to the analysis of small molecules in foods. CE has been applied to a wide range of important areas of food analysis and is rapidly being established as an alternative technique to chromatographic methods including HPLC and GC within analytical food and research laboratories. In recent years the analysis of food by CE has become more frequent and important and as such a variety of compounds have been separated and quantified. Although many other analytes have been detected by CE, this review will highlight areas relating primarily to the rather broad chemical classes of free amino acids, carbohydrates, organic acids, vitamins and a variety of antioxidants. In addition, information relating to the analyte, sample matrix, mode of CE employed, scope of the methodology and the detection and derivatization of the small molecules are considered and discussed.
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Bases de datos:
MEDLINE
Asunto principal:
Micronutrientes
/
Electroforesis Capilar
/
Análisis de los Alimentos
Idioma:
En
Revista:
Electrophoresis
Año:
2007
Tipo del documento:
Article
País de afiliación:
Australia