Capillary electrophoresis in food analysis

Abstract

The application of capillary electrophoresis to food analysis is reviewed. Emphasis is put on quantitative analysis of food samples. The different modes of capillary electrophoresis are presented together with a brief section on basic theory. Points are discussed that have to be considered for the generation of reliable quantitative results. Quantitative applications are reported with information on analyte, sample matrix, a brief summary of the CE method, typical concentrations analysed and validation parameters given.