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[资源] Capillary Electrophoresis for Food Analysis

Capillary Electrophoresis for Food Analysis
Method Development LESF
DOI: 10.1039/9781847550316
Richard A Frazier (Author), Jennifer M Ames (Author), H E Nursten (Author)
ISBN (online): 978-1-84755-031-6
ISBN (print): 978-0-85404-492-4
Copyright: 2000
The handbook is organised into chapters, which take the reader through brief  and accessible descriptions of CE theory and its modes of separation and detection, to more detailed explanations of the process of developing new methods. To give a summary of the current scope of CE applications to food analysis, a chapter has been included that tabulates details of methods from . published papers. To support the method development chapters, appendices are included that contain worked examples of CE method development. As will become apparent to the reader, CE offers a great deal of flexibility, particularly in terms of tailoring the basis of separation to meet analytical needs. However, to maintain priorities and to keep to a manageable length, this handbook concentrates
on the two most commonly encountered modes of CE, namely, capillary
zone electrophoresis (CZE) and micellar electrokinetic chromatography
(MEKC). These two modes of separation between them account for the majority
of published applications and a grounding in the development of CZE and 2
MEKC methods will provide a firm basis for branching out further with CE
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