Cheung Rodney Hau Fung, Marriott Philip J, Small Darryl M
Applied Chemistry, School of Applied Sciences, RMIT University, Melbourne 3001, Victoria, Australia.
Electrophoresis. 2007 Oct;28(19):3390-413. doi: 10.1002/elps.200700100.
This article reviews the applications of CE that are relevant to the analysis of small molecules in foods. CE has been applied to a wide range of important areas of food analysis and is rapidly being established as an alternative technique to chromatographic methods including HPLC and GC within analytical food and research laboratories. In recent years the analysis of food by CE has become more frequent and important and as such a variety of compounds have been separated and quantified. Although many other analytes have been detected by CE, this review will highlight areas relating primarily to the rather broad chemical classes of free amino acids, carbohydrates, organic acids, vitamins and a variety of antioxidants. In addition, information relating to the analyte, sample matrix, mode of CE employed, scope of the methodology and the detection and derivatization of the small molecules are considered and discussed.
本文综述了毛细管电泳（CE）在食品中小分子分析方面的应用。CE已应用于食品分析的广泛重要领域，并正迅速成为分析食品和研究实验室中包括高效液相色谱（HPLC）和气相色谱（GC）在内的色谱方法的替代技术。近年来，通过CE对食品进行分析变得更加频繁和重要，因此已分离和定量了多种化合物。尽管通过CE还检测到了许多其他分析物，但本综述将重点关注主要与游离氨基酸、碳水化合物、有机酸、维生素和多种抗氧化剂等相当广泛的化学类别相关的领域。此外，还考虑并讨论了与分析物、样品基质、所用CE模式、方法范围以及小分子的检测和衍生化相关的信息。
