Capillary Electrophoretic Identification of Commercial Gelling Agents

This survey gives an overview of recent derivatization protocols, starting from 1996, in combination with capillary electrophoresis (CE). Derivatization is mainly used for enhancing the detection sensitivity of CE, especially in combination with laser-induced fluorescence. Derivatization procedures are classified in tables in pre-, on- and postcapillary arrangements and, more specifically, arranged into functional groups being derivatized. The amine and reducing ends of saccharides are reported most frequently, but examples are also given for derivatization of thiols, hydroxyl, carboxylic, and carbonyl groups, and inorganic ions. Other reasons for derivatization concern indirect chiral separations, enhancing electrospray characteristics, or incorporation of a suitable charge into the analytes. Special attention is paid to the increasing field of research using on-line precapillary derivatization with CE and microdialysis for in vivo monitoring of neurotransmitter concentrations. The on-capillary derivatization can be divided in several approaches, such as the at-inlet, zone-passing and throughout method. The postcapillary mode is represented by gap designs, and membrane reactors, but especially the combination of separation, derivatization and detection on a chip is a new emerging field of research. This review, which can be seen as a sequel to our earlier reported review covering the years 1991-1995, gives an impression of current derivatization applications and highlights new developments in this field.

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Recent advances in capillary electrophoresis methods for food analysis

Frazier

2001

Electrophoresis

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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.

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Capillary Electrophoretic Identification of Commercial Gelling Agents

Cited by 6 publications

References 6 publications

The development and application of capillary electrophoresis methods for food analysis

The development and application of capillary electrophoresis methods for food analysis

Derivatization trends in capillary electrophoresis

Recent advances in capillary electrophoresis methods for food analysis

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