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Determination of additives and organic contaminants in food by CE and CEC
Author(s) -
Boyce Mary C.
Publication year - 2007
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.200700280
Subject(s) - contamination , preservative , environmental chemistry , food contaminant , chemistry , pesticide , food additive , residue (chemistry) , environmental science , food products , pesticide residue , food science , organic chemistry , ecology , agronomy , biology
The application of CE to the analysis of additives and organic contaminants in food since 2001 has been reviewed. Additives included in the review are dyes, preservatives, antioxidants and sweeteners. Organic contaminants included in the review are pesticides, antibiotics and those produced during processing or cooking food. The review highlights the strategies and approaches adopted in making CE suitable for the determination of analytes at residue level and in complicated matrices.