Laboratory of Foodomics, Institute of Food Science Research (CIAL), CSIC, Madrid, Spain.
Electrophoresis. 2012 Jan;33(1):147-67. doi: 10.1002/elps.201100385. Epub 2011 Dec 7.
The analysis of food components using capillary electromigration methods is reviewed in this work. Papers that were published from February 2009 to February 2011 are included following the previous review by Herrero et al. (Electrophoresis, 2010, 31, 205-228). 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 are reviewed, as well as those applications of CE for monitoring food interactions and food processing. The use of microchips, CE-MS and chiral-CE in food analysis is also discussed as well as other current and foreseen trends in this area of research including new developments in Foodomics.
本文综述了采用毛细管电泳方法分析食品成分的研究进展。该综述是对上一篇由 Herrero 等人发表的综述（Electrophoresis，2010，31，205-228）的补充，涵盖了 2009 年 2 月至 2011 年 2 月期间发表的相关文献。本文综述了氨基酸、生物胺、肽、蛋白质、DNA、碳水化合物、酚类、多酚、色素、毒素、农药、维生素、添加剂、小分子有机和无机离子以及其他存在于食品和饮料中的化合物的分析方法，并介绍了 CE 在监测食品相互作用和食品加工方面的应用。本文还讨论了微芯片、CE-MS 和手性 CE 在食品分析中的应用，以及该研究领域的其他当前和预期趋势，包括食品组学领域的新进展。
