Food analysis capillary

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. ... 

Frazier, R.A., Ames, J.M., and Nursten, H.E., Method Development Capillary Electrophoresis for Food Analysis, Royal Society of Chemistry, Cambridge, 2000. 

Frazier, R. A. (2001). Recent advances in capillary electrophoresis methods for food analysis. Electrophoresis 22,4197-4206. 

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). 

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. 

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. 

PANFILI G, MANZI P, COMPAGNONE D, SCARCIGLIA L and PALLESCHI G (2000), Rapid assay of chohne in foods using microwave hydrolysis and a choline biosensor , J Agric Food Chem, 48, 3403-7. pant I and trennery v c (1995), The determination of sorbic acid and benzoic acid in a variety of beverages and foods by micellar electrokinetic capillary chromatography , Food Chem, 53(2), 219-26. pare j r j and Belanger j m r (1997), Instrumental Methods in Food Analysis. Series Techniques and instrumentation in analytical chemistry - Vol. 18, Amsterdam, Elsevier. 

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

The first section of the book explores emerging novel aspects of HPLC and related separation methods based on the differential velocity of analytes in a liquid medium under the action of either an electric field (capillary electromigration techniques) or a gravitational field (field-flow fractionation). The section focusing on applications highlights four significant areas in which HPLC is successfully employed chiral pharmaceutical, environmental analysis, food analysis, and forensic science. 

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

Many excellent discussions of natural occurrence, structure, characterization, and analysis of phenolic compounds are available in the literature, and a series of books devoted to flavonoid chemistry has also been published. Detailed discussions on various chromatographic modes, including HPLC, GC, column chromatography (CC), capillary electrophoresis (CE), PC, and TLC, of simple phenolics and polyphenols are also presented in the recent book, Handbook of Food Analysis, volume 1, edited by Nollet (1). Due to their diversity and the chemical complexity of phenolic compounds, this chapter is limited to phenolic compounds that are considered to be important to foods and the food industry. 

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. 

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

Artemev B.V. and Arkhiptsev N.E. (1974) Capillary gas chromatography of volatile substances from foods. Analysis of the gas phase of natural roasted coffee. Tovaroved Pishch. Produktov 3, 63-72 (Chem. Abstr. 83, 5683 2d). 

The CEC-NMR contour plot indicated that all compounds are base-lined separated resulting in distinct NMR rows in the 2D display. This example shows the high application power of CE and CEC-NMR for providing unambiguous information about substances in complex organic molecules. The first steps towards a high-throughput separation system have already been made. For the successful performance of real-world applications, NMR sensitivity must be improved. NMR probes with 1-ng sensitivity should facilitate the application of capillary separations for metabolite structure elucidation and functional food analysis. 

Frazier RA, Papadopoulou A. Recent advances in the apphcation of capillary electrophoresis for food analysis. Electrophoresis 2003 24 4095-105. 

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