CE methods applied to the analysis of micronutrients in foods

Hau Rung Cheung, R, Marriott, P and Small, D 2007, 'CE methods applied to the analysis of micronutrients in foods', Electrophoresis, vol. 28, no. 19, pp. 3390-3413.

Document type: Journal Article
Collection: Journal Articles

Title CE methods applied to the analysis of micronutrients in foods
Author(s) Hau Rung Cheung, R
Marriott, P
Small, D
Year 2007
Journal name Electrophoresis
Volume number 28
Issue number 19
Start page 3390
End page 3413
Total pages 24
Publisher Wiley InterScience
Abstract 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.
Subject Separation Science
Keyword(s) buffer systems
food nutrients
food products
water-soluble vitamins
DOI - identifier 10.1002/elps.200700100
Copyright notice © 2007 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
ISSN 0173-0835
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