The development and application of capillary electrophoresis methods for food analysis
Frazier, R. A., Ames, J. M. and Nursten, H. E. (1999) The development and application of capillary electrophoresis methods for food analysis. Electrophoresis, 20 (15-16). pp. 3156-3180. ISSN 1522-2683
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To link to this article DOI: 10.1002/(SICI)1522-2683(19991001)20:15/16<3156::AID-ELPS3156>3.0.CO;2-T
Capillary electrophoresis (CE) offers the analyst a number of key advantages for the analysis of the components of foods. CE offers better resolution than, say, high-performance liquid chromatography (HPLC), and is more adept at the simultaneous separation of a number of components of different chemistries within a single matrix. In addition, CE requires less rigorous sample cleanup procedures than HPLC, while offering the same degree of automation. However, despite these advantages, CE remains under-utilized by food analysts. Therefore, this review consolidates and discusses the currently reported applications of CE that are relevant to the analysis of foods. Some discussion is also devoted to the development of these reported methods and to the advantages/disadvantages compared with the more usual methods for each particular analysis. It is the aim of this review to give practicing food analysts an overview of the current scope of CE.