CHIRAL CAPILLARY ELECTROPHORESIS IN FOOD ANALYSIS

Miguel Herrero (1) , Caroline Simo (2) , Virginia Garcia-Cañas (3) , Salvatore Fanali (4) , Alejandro Cifuentes (5)

1 Food Analysis
2 Food Anaysis
3 Caracterización de Alimentos
4 Institute of Chemical Methodologies
5 Food Analysis

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-October 2009 are included, following the previous review on this topic by Simo et al. (Electrophoresis 2003, 24, 2431-2441).

Mots clés: Life Sciences

Miguel Herrero, Caroline Simo, Virginia Garcia-Cañas, Salvatore Fanali, Alejandro Cifuentes. CHIRAL CAPILLARY ELECTROPHORESIS IN FOOD ANALYSIS. Electrophoresis, 2010, 31 (13), pp.2106. ⟨10.1002/elps.200900770⟩. ⟨hal-00599460⟩