The relevance of amino acids analysis is widely recognized in different
fields. In Food Science, the determination of amino acids is of special interest since it
can provide valuable information related to the nutritional, quality, and safety
properties of food samples. For this reason, the development of robust, efficient,
sensitive and cost-effective analytical methodologies is essential. Among the different
analytical techniques, capillary electrophoresis has shown great potential in the last
decades as a powerful tool to carry out the analysis of amino acids in food samples.
This chapter aims at providing a comprehensive overview of the most recent
applications of capillary electrophoresis for the analysis of protein and nonprotein
amino acids in foodstuffs. The main experimental conditions concerning the separation
and detection of amino acids are discussed and given in tables.