Recent food safety and food quality applications of CE‐MS

Abstract

The first on-line coupling of CE with MS detection more than 20 years ago provided a very powerful technique with a wide variety of applications, among which food analysis is of special interest, especially that dealing with food safety and food quality applications, the major topics of public interest nowadays. With this review article, we would like to show the most recent applications of CE-MS in both fields by recompiling and commenting articles published between January 2004 and October 2008. Although both applications are difficult to separate from each other, we have included in this work two main sections dealing with each specific field. Future trends will also be discussed.

Thirty years of capillary electrophoresis in food analysis laboratories: Potential applications

“…milk, kidney, fruit, wine, tea, fish, juice and chicken, among others). Although there are scientific articles showing the potential of electrophoretic methods using real samples [4,7,[16][17][18][19], unfortunately, it is not always possible to find papers in which the authors have demonstrated the potential of the CE methodologies using samples in which the analytes are in native form and consequently the interaction matrix-analyte is unpredictable. In most cases, spiked samples are used to demonstrate this relative potential.…”

Sheath Liquids in CE-MS: Role, Parameters, and Optimization

“…Focusing on interfacing-and coupling-related parameters, several review papers include extensive tables listing separation-and detection-relevant data such as BGE composition and also SL composition and flow rates [22][23][24][25][26][27][28][29][30][31][32]. Browsing through these tables, several findings regarding SL composition can be deducted.…”

“…Rarely, acetonitrile or ethanol is the basis of an SL, whereas there are several examples for mixtures of methanol or iso-propanol with acetonitrile as SL. A comprehensive picture displaying the variety of mixtures used as SL can be obtained from reviews on CE-MS [22][23][24][25][26][27][28][29][30][31][32].…”

“…A second option for this purpose is the addition of low amounts (up to 5 mM) of a volatile salt, where mostly ammonium salts of formic acid, acetic acid or carbonates are employed. An overview of the different SL compositions reported so far (with respect to SL additives) can be obtained from the extensive tables on CE-MS applications provided in a series of review papers [22][23][24][25][26][27][28][29][30][31][32]; information on strategies to find the right type as well as concentration of additive is described in several research papers [39,[47][48][49]. When using additives in the SL, their interaction with ionic species from the BGE also has to be considered.…”

High-Throughput Proteomics: A New Tool for Quality and Safety in Fishery Products

“…In fact CE-MS proteomic methods account for a single paragraph on the tenth page. So although CE-MS can have numerous applications in food safety and food quality [28] its use in proteomics is limited and therefore its routine use as highthroughput proteomics in food and seafood is just in its infancy. One of the issues arising from this topic is an exact definition of what a high-throughput application actually is.…”