Recent food safety and food quality applications of CE-MS

被引：26
|
作者：
Ravelo-Perez, Lidia M. [1 ]
Asensio-Ramos, Maria [1 ]
Hernandez-Borges, Javier [1 ]
Angel Rodriguez-Delgado, Miguel [1 ]
机构：
[1] Univ La Laguna, Dept Quim Analit Nutr & Bromatol, Tenerife 38071, Islas Canarias, Spain
来源：
ELECTROPHORESIS | 2009年 / 30卷 / 10期
关键词：
Applications; CE-MS; Food quality; Food safety; ELECTROPHORESIS-MASS-SPECTROMETRY; TIME-OF-FLIGHT; SOLID-PHASE EXTRACTION; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; NUCIFERA L. WATER; CAPILLARY ELECTROMIGRATION METHODS; PERFORMANCE LIQUID-CHROMATOGRAPHY; MULTIWALLED CARBON NANOTUBES; ENZYME-INHIBITORY PEPTIDES; ANTIOXIDANT ACTIVITY;
D O I：
10.1002/elps.200800670
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
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.
引用
收藏
页码：1624 / 1646
页数：23
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