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Determination of organic contaminants in food by capillary electrophoresis
Author(s) -
JuanGarcía Ana,
Font Guillermina,
Picó Yolanda
Publication year - 2005
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.200500041
Subject(s) - capillary electrophoresis , chemistry , contamination , sample preparation , mass spectrometry , chromatography , environmental chemistry , stacking , analytical technique , complex matrix , organic chemistry , ecology , biology
Abstract This review addresses recent advances in the analysis of organic contaminants, such as antibiotics, pesticides, biological toxins, and food‐borne pathogens, in foods by capillary electrophoresis (CE). Special attention is paid to those aspects that increase sensitivity and/or selectivity, such as sample extraction and concentration, on‐line preconcentration techniques (stacking), affinity capillaries or/and specific detectors (laser induced fluorescence (LIF), mass spectrometry (MS)). The various CE modes used to separate the compounds and the quantification strategies are also examined. As a result, this work presents an updated overview on the principal applications of CE, together with a discussion of their main advantages and drawbacks, and an outline of future trends in the analysis of organic contaminants in food.