Departamento de Caracterización de Alimentos, Instituto de Fermentaciones Industriales, Madrid 28006, Spain.
Electrophoresis. 2010 Jan;31(1):205-28. doi: 10.1002/elps.200900365.
The use of capillary electromigration methods to analyze foods and food components is reviewed in this work. Papers that were published during the period April 2007 to March 2009 are included following the previous review by García-Cañas and Cifuentes (Electrophoresis, 2008, 29, 294-309). These works include the analysis of amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions and other compounds found in foods and beverages, as well as those applications of CE for monitoring food interactions and food processing. The use of microchips, CE-MS, chiral-CE as well as other foreseen trends in food analysis are also discussed including their possibilities in the very new field of Foodomics.
本文综述了使用毛细管电泳方法分析食品和食品成分的情况。该研究涵盖了 2007 年 4 月至 2009 年 3 月期间发表的文献，是对 García-Cañas 和 Cifuentes（电泳，2008，29，294-309）之前综述的补充。这些工作包括对食品和饮料中氨基酸、生物胺、肽、蛋白质、DNA、碳水化合物、酚类、多酚类、色素、毒素、农药、维生素、添加剂、小有机和无机离子以及其他化合物的分析，以及 CE 在监测食品相互作用和食品加工中的应用。本文还讨论了微芯片、CE-MS、手性 CE 以及食品分析中其他预期的趋势，包括它们在食品组学这一全新领域中的应用前景。
