Capillary Electrophoresis in Food Analysis

Vitamins Analysis by Capillary Electrophoresis

Author(s): Xuan Liu, Jinhui Li, Fei Zhao, Zhuoting Liu, Ann Van Schepdael* and Xu Wang * .

Pp: 174-220 (47)

Doi: 10.2174/9789815036152122020009

* (Excluding Mailing and Handling)

Abstract

Vitamins are a series of trace compounds obtained from food that play important roles in human health. Vitamin analysis is essential for nutritional assessment and food production. A comprehensive overview of capillary electrophoresis for vitamins analysis is given. This chapter includes papers published since 1996 and can be seen as a guidance note of vitamins analysis using capillary electrophoresis. The analyses are discussed for water-soluble vitamins and fat-soluble vitamins according to different separation modes. In addition, various sample pretreatment methods avoiding matrix interferences with the analysis of vitamins are also described. Articles pertaining to different vitamins from a variety of food and beverages, dietary supplements, and pharmaceutical samples are included. This chapter highlights the unique performance of capillary electrophoresis for the qualitative analysis of vitamins in food. 


Keywords: Capillary electrophoresis, Vitamins, Food.

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