Capillary electrophoresis, in food analysis

Lindeberg, J. (1996). Capillary electrophoresis in food analysis. Food Chem. 55, 73-94. 

H. S0rensen, S. S0rensen, C. Bjeijegaard and S. Michaelsen, Chromatography and Capillary Electrophoresis in Food Analysis, The Royal Society of Chemistry, Cambridge (1999). 

Srensen, H. and C. Bjergegaard Chromatography mid Capillary Electrophoresis in Food Analysis. Springer-Verlag. Inc., New York. NY. 1998. 

Capillary Electrophoresis in Food Analysis (continues over 3 2pages)... 

Garcia-Canas, V., Gonzalez, R., and Cifuentes, A., The combined use of molecular techniques and capillary electrophoresis in food analysis. Trends Anal. Chem., 23, 637, 2004. 

Fernandes c f and flick g j (1998), Capillary electrophoresis for food analysis , in Wetzel D L B and Charalambous G, Instrumental Methods in Food and Beverage Analysis, Amsterdam, Elsevier, pp. 575-12. 

Frazier, R. A. and Papadopoulou, A. (2003). Recent advances in the application of capillary electrophoresis for food analysis. Electrophoresis 24,4095 105. 

Sorensen, H., Sorensen, S., Bjergegaard, C., and Michaelsen, S., Protein purification and analysis, in Chromatrography and Capillary Electrophoresis in Eood Analysis, RSC Food Analysis Monographs, Belton, P.S., Ed., Norwich, U.K., 1999, p. 315. 

Capillary electrophoresis is increasingly used in food analysis due to its separation performance combined with the short time of analysis. - CapiUary electrophoresis recently applied to colorant measurements includes technical variants such as capillary zone electrophoresis (CZE) and micellar electrokinetic chromatography. ... 

Capillary electrophoresis (CE) is a modem analytical technique that allows the rapid and efficient separation of sample components based on differences in their electrophoretic mobilities as they migrate or move through narrow bore capillary tubes (Frazier et al., 2000a). While widely accepted in the pharmaceutical industry, the uptake of CE by food analysts has been slow due to the lack of literature dedicated to its application in food analysis and the absence of well-validated analytical procedures applicable to a broad range of food products. 

Simo, C., Barbas, C. Cifuentes, A. (2005). Capillary electrophoresis-mass spectrometry in food analysis. Electrophoresis, 26, 1306-1318. 

Simo, C., Elvira, C., Gonzalez, N., San Roman, J., Barbas, C. and Cifuentes, A. (2004) Capillary electrophoresis-mass spectrometry of basic proteins using a new physically adsorbed polymer coating. Some applications in food analysis, Electrophoresis, 25, 2056-2064. 

Harms J and Schwedt G (1994) Application of capillary electrophoresis in element speciation analysis of plant and food extracts. Fresenius J Anal Chem 350 93-100. 

Castaneda, G., Rodrfguez-Flores, J., and Rios, A., Analytical approaches to expanding the use of capillary electrophoresis in routine food analysis, J. Sep. Sci., 28, 915, 2005. 

Craige Trenerry, V., The application of capillary electrophoresis to the analysis of vitamins in food and beverages. Electrophoresis, 22, 1468, 2001. 

Hemandez-Borges, J., Cifuentes, A., Garcfa-Montelongo, F. J., and Rodrfguez-Delgado, M. A., Combining solid-phase microextraction and online preconcentration-capillary electrophoresis for sensitive analysis of pesticides in foods. Electrophoresis, 26, 980, 2005. 

As of this date, in spite of its high resolving power and of extensive experimentation, the application of capillary electrophoresis to food protein analysis has not gained wide recognition, at least at the level of official or recommended methods, although this separation technique offers several advantages over conventional electrophoresis in terms of sensitivity (detection of 10 °g protein has been reported) and speed of operation (see Figure 3). 

Carmine extracted from cochineal insects is one of the most used natural colorings for beverages and other foods. Some representative articles refer to isolation and spectrometric analysis or the use of HPLC or capillary electrophoresis (CE) to separate and characterize all cochineal pigments. Its active ingredient, carminic acid, was quantified by rapid HPLC-DAD or fluorescence spectrometry. Carminic acid, used as an additive in milk beverages, was separated within 9 min using a high-efficiency CE separation at pH 10.0 after a previous polyamide column solid phase extraction (SPE), ... 

Capillary electrophoresis is still in a state of evolution and a technique of choice for certain applications (chiral analysis small ion analysis in food and beverage industries bioanalysis). The number of reviews [365,858,884,889-896], books and manuals [365,897-903] published on (HP)CE/CEC/CZE in the last decade is overwhelming, in particular in relation to the importance of the technique (see also Bibliography). CE-LIFS has been reviewed [904]. 

OTC can be well separated from TC, DC, and its impurities by means of capillary electrophoresis [25]. However, the use of CE in the analysis of OTC residues is restricted because of the low concentration sensitivity of this technique [28]. HPLC is by far the most widely used method for the analysis of OTC residues in food and fisheries products. Chromatographic analysis of tetracycline including OTC analysis in foods was reviewed by Oka et al. [65] and MacNeil [72]. HPLC methods for the analysis of OTC are summarized in Table 2. 

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