Electrophoresis Principles and

Though work in the 1970 s is credited as being a harbinger of modern capillary electrophoresis (CE) [1,2], the inception of CE as it is currently known today, is generally traced to pubhcations by Jogenson and Luckacs in 1981 [3,4], These publications reported the separations of molecules in small diameter fused silica capillary tubing (75 mm inner diameter) at high fields (ca. 300 V/cm). 

Even though the separation technique gained steady recognition in the mid- to late-1980 s, it is the ready availabihty of commercial instruments, making the technique widely available to a multitude of users, which has given CE the visibility it currently enjoys. The relative ease of use of the instrumentation, coupled with a technique which offers a multitude of separation formats, yields a separation method in CE which is often noted as easy to optimize in the process of methods development and vahdation. 

It is the intention of this review to give the professional in the food industry an overview of the types of analyses currently possible using CE. While an overview of modes of separation will be introduced, it is not the intent of this review to go into the detail of theoretical considerations important to having a dynamic understanding of CE as a separation technique. Instead, the reader is referred to references which go into detail on these issues [5-8]. It is also not the intent of this review to give an exhaustive review of the hterature for CE. For information on the use of CE in bioanalysis, the reader is referred to Landers, et al. [9] and Mazzio and KruU [10]. For a comprehensive review of CE, the reader is referred to the review by Ruhr and Monnig [11]. Finally, Zeece has reviewed CE as a tool specifically for food science [12]. 

This chapter is divided into two sections. The first section gives an overview of the instrument components and the modes of separation hy CE. In order to demonstrate the scope of analyses possible by CE, separations from classes of solutes ranging from biopolymers, natural products, organic analysis in the pharmaceutical industry and inorganic ion analysis are provided. The second section gives a review of the hterature where CE has been specifically used in food analysis. 

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Tagliato, F., et al. "Capillary Electrophoresis Principles and Applications in Illicit Drug Analysis." Forensic Science International, T11996,211-229. 

Tagliaro, R, Turrina, S. and Smith, RR, Capillary electrophoresis Principles and applications in illicit drug analysis. Forensic Sci. Int, 77, 211-229 (1996). 

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