Analytical approaches to expanding the use of capillary electrophoresis in routine food analysis

Abstract

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.

Characterization and differentiation of diverse transgenic and nontransgenic soybean varieties from CE protein profiles

“…Moreover, the highest variability in peak area percentage for green beans corresponded to peak 5 (at 254 nm) and peak 6 (at 280 nm) and for red beans to peaks 3, 5 and 6 (at 254 nm) and 5 and 6 (at 280 nm), peak 6 at 254 nm for red beans being the one accounting for the maximum variability in peak area percentage. The method was modified in order to use it as a fast screening method [33]. In fact, the electrophoretic pattern was obtained in a 8.5 cm capillary (injection by the outlet position) instead of using the 50 cm capillary (injection by the inlet position) used previously.…”

Recent advances in the application of capillary electromigration methods for food analysis

“…Several reviews have been published on the application of CE methods in food analysis in the last three years, which is a good demonstration of the possibilities of this technique in this particular field. Table 1 summarizes the different reviews published on this topic [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19], including the aforementioned review by Frazier and Papadopoulou [1].…”

CE: A useful analytical tool for the characterization of Maillard reaction products in foods

“…While the potential of CE in food analysis has been recognized [49,50], its application to the study of MRP in foods is still limited. Thus, the purpose of this overview is to give the reader an appreciation of some of the CE analytical developments on the analysis of MRP in model systems and foods, and to address the potential of CE on the characterization of these complex group of compounds.…”