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Capillary electrophoresis‐mass spectrometry in food analysis
Author(s) -
Simó Carolina,
Barbas Coral,
Cifuentes Alejandro
Publication year - 2005
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/elps.200410108
Subject(s) - capillary electrophoresis , mass spectrometry , chemistry , capillary electrophoresis–mass spectrometry , chromatography , polyphenol , food safety , food quality , human health , food science , biochemistry , medicine , electrospray ionization , antioxidant , environmental health
This work provides an updated overview (including works published till June 2004) on the principal applications of capillary electrophoresis‐mass spectrometry (CE‐MS) together with their main advantages and drawbacks in food science. Thus, analysis of amino acids, peptides, proteins, carbohydrates, or polyphenols by CE‐MS in different foods is reviewed. Also, other natural compounds ( e.g. , alkaloids) and toxins analyzed by CE‐MS in foods are revised. Moreover, exogenous substances with a potential risk for human health ( e.g. , pesticides, drugs) detected in foods by CE‐MS are included in this work. The usefulness of CE‐MS for food analysis and the information that this coupling can provide in terms of processing, composition, authenticity, quality, or safety of foods is also discussed.