Determination of organic acids in food samples by capillary zone electrophoresis

被引：72
|
作者：
Klampfl, CW
Buchberger, W
Haddad, PR
机构：
[1] Univ Tasmania, Sch Chem, Separat Sci Grp, Hobart, Tas 7001, Australia
[2] Johannes Kepler Univ Linz, Dept Analyt Chem, A-4040 Linz, Austria
来源：
JOURNAL OF CHROMATOGRAPHY A | 2000年 / 881卷 / 1-2期
关键词：
reviews; food analysis; organic acids; vitamins; amino acids; fatty acids; phenolic compounds;
D O I：
10.1016/S0021-9673(00)00171-0
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
A comprehensive survey of the use of capillary zone electrophoresis for the determination of organic acids in food and beverage samples is presented. The analytes discussed in this paper include low-molecular-mass organic acids, amino acids, vitamin related compounds and free fatty acids. (C) 2000 Elsevier Science B.V. All rights reserved.
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页码：357 / 364
页数：8
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