Recent advances in capillary electrophoresis methods for food analysis

被引：5

作者：

Frazier, RA ^{[1
]}

机构：

[1] Univ Reading, Sch Food Biosci, Reading RG6 6AP, Berks, England

来源：

ELECTROPHORESIS | 2001年 / 22卷 / 19期

关键词：

capillary electrophoresis; food analysis; review;

D O I：

10.1002/1522-2683(200111)22:19<4197::AID-ELPS4197>3.0.CO;2-G

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

This review article addresses recent advances in the analysis of foods and food components by capillary electrophoresis (CE). CE has found application to a number of important areas of food analysis, including quantitative chemical analysis of food additives, biochemical analysis of protein composition, and others. The speed, resolution and simplicity of CE, combined with low operating costs, make the technique an attractive option for the development of improved methods of food analysis for the new millennium.

引用

页码：4197 / 4206

页数：10

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