Determination of additives in food by capillary electrophoresis
Document Type
Journal Article
Publisher
Wiley-VCH
Faculty
Faculty of Computing, Health and Science
School
School of Natural Sciences
RAS ID
885
Abstract
The application of capillary electrophoresis (CE) to the analysis of additives in food has been reviewed. Additives included in the review are preservatives, antioxidants, sweeteners, colourings, caffeine, niacin, choline, nitrate, and nitrite. The review highlights the versatility of CE in separating this often widely disparate group of compounds. The application of the methods to real food samples is also discussed.
DOI
10.1002/1522-2683(200105)22:8%3C1447::AID-ELPS1447%3E3.0.CO;2-%23
Link to publisher version (DOI)
10.1002/1522-2683(200105)22:8%3C1447::AID-ELPS1447%3E3.0.CO;2-%23
Comments
Boyce, M. C. (2001). Determination of additives in food by capillary electrophoresis. Electrophoresis, 22(8), 1447-1459.