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Determination of additives in food by capillary electrophoresis
Author(s) -
Boyce Mary C.
Publication year - 2001
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/1522-2683(200105)22:8<1447::aid-elps1447>3.0.co;2-#
Subject(s) - capillary electrophoresis , chromatography , chemistry , electrophoresis , capillary action , materials science , composite material
The application of capillary electrophoresis (CE) to the analysis of additives in food has been reviewed. Additives included in the review are preservatives, antioxidants, sweeteners, colourings, caffeine, niacin, choline, nitrate, and nitrite. The review highlights the versatility of CE in separating this often widely disparate group of compounds. The application of the methods to real food samples is also discussed.