Department of Food Analysis, Institute of Industrial Fermentations (CSIC), Madrid, Spain.
Electrophoresis. 2010 Jul;31(13):2106-14. doi: 10.1002/elps.200900770.
This review article addresses the different chiral capillary electrophoretic methods used to study and characterize foods and beverages through the enantiomeric separation of different food compounds such as amino acids, pesticides, polyphenols, etc. This work intends to provide an updated overview on the main applications of such enantioselective procedures together with their main advantages and drawbacks in food analysis. Some foreseeable applications and developments of these chiral CZE, CEC and MEKC methods for food characterization are also discussed. Papers that were published within the period January 2003 to October 2009 are included, following the previous review on this topic by Simo et al. (Electrophoresis 2003, 24, 2431-2441).
这篇综述文章讨论了不同的手性毛细管电泳方法，这些方法用于通过对不同的食物化合物（如氨基酸、农药、多酚等）进行对映体分离来研究和表征食品和饮料。这项工作旨在提供对手性选择性程序的主要应用的最新概述，以及它们在食品分析中的主要优点和缺点。还讨论了这些手性 CZE、CEC 和 MEKC 方法在食品特性化方面的一些可预见的应用和发展。本文包括了 2003 年 1 月至 2009 年 10 月期间发表的论文，这是 Simo 等人之前对这一主题的综述（Electrophoresis 2003, 24, 2431-2441）的后续内容。
