Recent advances in the application of capillary electromigration methods for food analysis

García‐Cañas, Virginia; Cifuentes, Alejandro

doi:10.1002/elps.200700438

Cited by 98 publications

(54 citation statements)

References 277 publications

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“…However, in the last 5 years, only few works can be found in literature regarding the direct CE-MS analysis of proteins in foods [72][73][74][75][76][77][78]. This type of analysis involve protein characterization in order to determine different important aspects in food quality: the origin of the ingredients used in food production, the different technological process employed or to be able to detect if high-quality products have been adulterated with products of inferior quality, etcy [103]. CE-MS has been proposed as a good alternative to study phycobiliproteins (allophycocyanin-a-chain, allophycocyanin-b, c-phycocyanin-a and c-phycocyanin-b) from an edible microalga like S. platensis [72] (which is a natural source of functional ingredients).…”

Section: Proteins Peptides and Amino Acidsmentioning

confidence: 99%

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Recent food safety and food quality applications of CE‐MS

et al. 2009

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The first on-line coupling of CE with MS detection more than 20 years ago provided a very powerful technique with a wide variety of applications, among which food analysis is of special interest, especially that dealing with food safety and food quality applications, the major topics of public interest nowadays. With this review article, we would like to show the most recent applications of CE-MS in both fields by recompiling and commenting articles published between January 2004 and October 2008. Although both applications are difficult to separate from each other, we have included in this work two main sections dealing with each specific field. Future trends will also be discussed.

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Section: Proteins Peptides and Amino Acidsmentioning

confidence: 99%

“…Analysis of small organic and inorganic ions is an active area in quality testing of foods and beverages [4,103]. Organic acids are very frequently used as natural preservatives because of their capacity of avoiding food decomposition by microbial growth or by undesirable chemical changes [120,121].…”

Section: Other Applicationsmentioning

confidence: 99%

Recent food safety and food quality applications of CE‐MS

et al. 2009

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“…Four solid sorbents were assayed, one RP, C 18 and three polymeric sorbents: LiChrolut EN, a styrenedivinylbenzene polymer with a high capacity to retain polar compounds, Oasis HLB divinylbenzene-co-N-vinyl-pyrrolidone polymer, with hydrophilic and lipophilic characteristics and Oasis MCX, of the same type as the previous one but also including sulphonic groups.…”

Section: Optimization Of the Clean-up Step Using Spe With Cationic Exmentioning

confidence: 99%

Ultrasonic solvent extraction and nonaqueous CE for the determination of herbicide residues in potatoes

Rodríguez‐Gonzalo

Carabias‐Martínez

Cruz

et al. 2009

J of Separation Science

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In the present work we address the development of a simple and effective method for the determination of triazine herbicide residues in horticultural products by CE in nonaqueous media (NACE). Potato samples were selected as a representative matrix of such foods with a nonfatty content. Isolation of the analytes from the sample matrix was accomplished by extraction with organic solvents, assisted by ultrasound; a clean-up step of the organic extracts was carried out with SPE, using an Oasis MCXm sorbent to retain the analytes directly from the organic medium. The detection limits achieved in spiked potatoes (1.7 -4.0 lg/kg) were lower than the default value of maximum residue level (MRL) established by current EU legislation for pesticide residues in foodstuffs. The results obtained were compared with HPLC in order to evaluate the performance of the NACE procedure.

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“…CZE is a highperformance separation technique that, in many cases, can be seen as a useful complement to chromatographic techniques, particularly as separation in CZE is based on quite different separation mechanisms. This advantage is also increasingly capitalized in food analysis, as can be seen from the growing number of publications in this field [7]. In particular, the combination of CZE with MS detection holds substantial potential for the determination of trace compounds in complex matrices [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Analysis of melamine in milk powder by CZE using UV detection and hyphenation with ESI quadrupole/TOF MS detection

et al. 2009

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An easy to employ method for the determination of melamine in milk powder samples using CZE with either UV or MS detection is presented. The separation capabilities of CZE allowed keeping sample preparation rather simple. Before analysis, milk powder samples were dissolved in water, de-fatted with dichloromethane and diluted with ACN to precipitate the protein, filtrated and injected without further pretreatment. The developed CZE method allowed the determination of melamine in milk powder down to a level of 0.50 mg/kg using UV detection and 0.25 mg/kg when ESI quadrupole/TOF MS was employed for detection.

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Recent advances in the application of capillary electromigration methods for food analysis

Cited by 98 publications

References 277 publications

Recent food safety and food quality applications of CE‐MS

Recent food safety and food quality applications of CE‐MS

Ultrasonic solvent extraction and nonaqueous CE for the determination of herbicide residues in potatoes

Analysis of melamine in milk powder by CZE using UV detection and hyphenation with ESI quadrupole/TOF MS detection

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