Related Experiment Videos
Determination of additives in food by capillary electrophoresis
1School of Natural Sciences, Edith Cowan University, Perth, Western Australia. m.boyce@cowan.edu.au
Electrophoresis
|June 2, 2001
Abstract:
The application of capillary electrophoresis (CE) to the analysis of additives in food has been reviewed. Additives included in the review are preservatives, antioxidants, sweeteners, colourings, caffeine, niacin, choline, nitrate, and nitrite. The review highlights the versatility of CE in separating this often widely disparate group of compounds. The application of the methods to real food samples is also discussed.