Analytical approaches to expanding the use of capillary electrophoresis in routine food analysis.
Capillary Electrophoresis (CE) is becoming an ever more powerful analytical technique for the separation, identification, and quantification of a wide variety of compounds of interest in many application fields. Particularly in food analysis this technique can offer interesting advantages over chromatographic techniques because of its greater simplicity and efficiency. Nevertheless, CE needs to advance with regard to compatibility with sample matrices, sensitivity, and robustness of the methodologies in order to gain even wider acceptance in food analysis laboratories, specially for routine work. This article presents various approaches to expanding the analytical usefulness of CE in food analysis, discussing their advantages over conventional CE. These approaches focus on sample screening, automated sample preparation with on-line CE arrangements, and the automatic integration of calibration in routine analytical work with CE.
Castañeda
Gregorio
G
Department of Analytical Chemistry and Food Technology, Faculty of Chemistry, University of Castilla--La Mancha, Avda. Camilo José Cela, 10, E-13004 Ciudad Real, Spain.
Rodríguez-Flores
Juana
J
Ríos
Angel
A
D001331:Automation; D002138:Calibration; D019075:Electrophoresis, Capillary / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D012680:Sensitivity and Specificity