Capillary electrophoresis‐mass spectrometry in food analysis
- 11 April 2005
- journal article
- review article
- Published by Wiley in Electrophoresis
- Vol. 26 (7-8) , 1306-1318
- https://doi.org/10.1002/elps.200410108
Abstract
This work provides an updated overview (including works published till June 2004) on the principal applications of capillary electrophoresis‐mass spectrometry (CE‐MS) together with their main advantages and drawbacks in food science. Thus, analysis of amino acids, peptides, proteins, carbohydrates, or polyphenols by CE‐MS in different foods is reviewed. Also, other natural compounds (e.g., alkaloids) and toxins analyzed by CE‐MS in foods are revised. Moreover, exogenous substances with a potential risk for human health (e.g., pesticides, drugs) detected in foods by CE‐MS are included in this work. The usefulness of CE‐MS for food analysis and the information that this coupling can provide in terms of processing, composition, authenticity, quality, or safety of foods is also discussed.Keywords
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