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Capillary electrophoresis with capacitively coupled contactless conductivity detection: Recent applications in food control

Dinh Le Minh Hoang Quoc Anh Pham Thi Mai Huong Pham Thi Ngoc Mai Nguyen Thi Anh Huong
Published 11/30/2021

Article Details

How to Cite
Dinh Le Minh, Hoang Quoc Anh, Pham Thi Mai Huong, Pham Thi Ngoc Mai, Nguyen Thi Anh Huong. "Capillary electrophoresis with capacitively coupled contactless conductivity detection: Recent applications in food control". Vietnam Journal of Food Control. vol. 4, no. 4 (en), pp. 266-276, 2021
PP
266-276
Counter
964

Main Article Content

Abstract

Food quality control has become much more important during the last decade and demanded the development of robust, efficient, sensitive, and cost-effective analytical techniques. Capillary electrophoresis with capacitively coupled contactless conductivity detection (CE-C4D) is a powerful separation method based on the different migration time rate of components in the background electrolyte solution, and it is suitable for all charged ions. There is a large number of compound groups in food that can be determined by the CE-C4D method, such as amino acids, biogenic amines, fatty acids, food additives, sweeteners, and nutrients. This paper provides an overview of recent applications of the CE-C4D in food analysis over the last decade. General conclusions and future prospects of applicability of the CE-C4D method in food analysis are presented.

Keywords:

Capillary electrophoresis, capacitively coupled contactless conductivity detection, food control

References

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