Title

Determination of additives and organic contaminants in food by CE and CEC

Document Type

Journal Article

Faculty

Computing, Health and Science

School

School of Natural Sciences

RAS ID

5203

Comments

This article was originally published as Boyce, Mary C, Determination of additives and organic contaminants in food by capillary electrphoresis, ELECTROPHORESIS v.28 (22) 2007. pp 4046-4062 ISSN 0173-0835. Original article available here

Abstract

The application of capillary electrophoresis to the analysis of additives and organic contaminants in food since 2001 has been reviewed. Additives included in the review are dyes, preservatives, antioxidants and sweeteners. Organic contaminants included in the review are pesticides, antibiotics and those produced during processing or cooking food. The review highlights the strategies and approaches adopted in making CE suitable for the determination of analytes at residue level and in complicated matrices.

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