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Beschreibung

This reference describes recent advances and applications of capillary electrophoresis in the field of food science. The first two chapters are devoted to the fundamentals of capillary electrophoresis, and to the main sample preparation techniques used for food analysis using this miniaturized separation technique, respectively. These two introductory chapters are followed by several chapters focused on the different strategies for analyzing specific food components, including lipids, carbohydrates, proteins, peptides, amino acids, vitamins, polyphenols, and food additives.
The information provided in these chapters helps readers to understand and develop appropriate methods to carry out a deep characterization of food samples. Relevant concepts such as food authentication, chemical food safety or the control of the quality and safety of dietary supplements, and food metabolomics are also covered, where appropriate. The big potential of capillary electrophoresis to achieve chiral separations and the determination of enantiomers in food samples or to develop targeted and non-targeted metabolomics strategies to ensure food safety and quality is also described. As an additional step towards analytical miniaturization, a chapter devoted to food analysis by microchip electrophoresis is also included in this book. All 14 chapters are contributed by highly experienced researchers in the field.
Capillary Electrophoresis in Food Analysis is a key source of information for food chemists and analytical chemists in industry (quality control laboratories) and academia (research labs and training courses).

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Table of Contents
BENTHAM SCIENCE PUBLISHERS LTD.
End User License Agreement (for non-institutional, personal use)
Usage Rules:
Disclaimer:
Limitation of Liability:
General:
FOREWORD
PREFACE
List of Contributors
Capillary Electrophoresis: Basic Principles
Abstract
INTRODUCTION
SEPARATION MECHANISM
SEPARATION PARAMETERS
Migration Time
Separation Efficiency and Peak Broadening
Precision in Migration Times and Peak Areas
MODES OF CE
Capillary Zone Electrophoresis (CZE)
Micellar Electrokinetic Chromatography (MEKC)
Nonaqueous Capillary Electrophoresis (NACE)
Capillary Gel Electrophoresis (CGE)
Capillary Electrochromatography (CEC)
Capillary Isotachophoresis (CITP)
Capillary Isoelectric Focusing (CIEF)
ON-LINE SENSITIVITY ENHANCEMENT: SAMPLE STACKING
DETECTION METHODS
UV and Indirect UV Detection
Fluorescent and Laser-Induced Fluorescence Detection
MS Detection
Contactless Conductivity Detection
Other Detection Methods
SEPARATION STRATEGIES FOR SOME ANALYTE GROUPS
Small Inorganic Anions and Organic Acids
Metal ions
Proteins
Chiral Molecules
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Sample Preparation in Capillary Electrophoresis for Food Analysis
Abstract
INTRODUCTION
PHASE SEPARATION SAMPLE PREPARATION TECHNIQUES
Liquid-phase partition
Liquid-liquid extraction
Liquid-phase microextraction
Supercritical Fluid Extraction
Solid-Phase Adsorption
Solid-phase Extraction
Solid-Phase Microextraction
FIELD-ASSISTED EXTRACTION
Force/thermal-assisted Extraction
Ultrasonic-assisted Extraction
Microwave-assisted Extraction
Electrical-assisted Extraction
MEMBRANE SEPARATION
CHEMICAL CONVERSION
Derivatization
Chemical Labeling
Other Chemical Conversion Techniques
ONLINE SAMPLE PREPARATION TECHNIQUES
Online Sample Stacking
Online SPE-CE
Combination of Online and Offline Techniques
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Recent Trends in the Analysis of Lipids, Carbohydrates, and Proteins in Food by Capillary Electrophoresis
Abstract
INTRODUCTION
LIPIDS
CARBOHYDRATES
PROTEINS
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Analysis of Peptides by Capillary Electromigration Methods
Abstract
INTRODUCTION
METHODOLOGY
Sample Preparation
Selection of CE Separation Conditions
Detection
Suppression of Wall Adsorption and Control of EOF
Peptide Separations by Different CE Methods
Capillary Zone Electrophoresis
Isotachophoresis
Isoelectric Focusing
Affinity Electrophoresis
Electrokinetic Chromatography
Capillary Electrochromatography
APPLICATIONS
CE Analysis of Peptides in Foods of Animal Origin
CE Analysis of Peptides in Foods of Plant Origin
CE Analysis of Peptides in Foods of Microbial Origin
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Amino Acid Analysis by Capillary Electromigration Methods
Abstract
INTRODUCTION
DETERMINATION OF PROTEIN AMINO ACIDS
CZE
MEKC
ITP
DETERMINATION OF NONPROTEIN AMINO ACIDS
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Vitamins Analysis by Capillary Electrophoresis
Abstract
INTRODUCTION
VITAMIN B
Vitamin B1
CZE
MEKC
NACE
Vitamin B2
CZE
MEKC
MCE
Vitamin B3
CZE
MEKC
MCE
Vitamin B9
Vitamin B12
Multivitamin B analysis
VITAMIN C
Capillary Zone Electrophoresis (CZE)
CZE-UV
CZE-ECD
Microchip Electrophoresis (MCE)
MCE-ECD
Micellar Electrokinetic Chromatography (MEKC)
Capillary Electrochromatography (CEC)
SIMULTANEOUS DETERMINATION OF WATER-SOLUBLE VITAMINS MEKC
MCE
CEC
VITAMIN E
CEC
NACE
VITAMIN D
VITAMIN A
SIMULTANEOUS DETERMINATION OF FAT-SOLUBLE VITAMINS EKC
MEKC
MEEKC
SIMULTANEOUS DETERMINATION OF WATER-SOLUBLE AND FAT- SOLUBLE VITAMINS
EKC
MEEKC
CEC
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Application of Capillary Electrophoresis to the Determination of Polyphenols in Food Samples
Abstract
INTRODUCTION
ANALYSIS OF PHENOLIC COMPOUNDS
Capillary Zone Electrophoresis (CZE)
Micellar Electrokinetic Chromatography (MEKC)
Non-Aqueous Capillary Electrophoresis (NACE)
Microchip Electrophoresis (MCE)
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Analysis of Food Additives by Capillary Electrophoresis
Abstract
INTRODUCTION
FOOD ADDITIVES: IMPORTANCE AND USES
Preservatives
Antioxidants
Sweeteners
Coloring
Nanomaterials
ANALYTICAL STRATEGIES FOR THE DETERMINATION OF ADDITIVES IN FOOD SAMPLES BY CE
Aspects Related with Sample Preparation: preconcentration
Improvements in Separation
Improvements in Productivity: Screening Systems
Miniaturization of CE (Microchips CE)
Improvements in Detection
RECENT APPLICATIONS FOR MONITORING ADDITIVES IN FOOD SAMPLES BY ELECTROPHORETIC METHODS
Preservatives
Antioxidants
Sweeteners
Colorants
Nanomaterials
Other Additives
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Chiral Capillary Electrophoresis in Food Analysis
Abstract
INTRODUCTION
CHIRAL SEPARATION MODES IN CE
SAMPLE PREPARATION AND ENHANCING OF THE SENSITIVITY
APPLICATIONS
Chiral Analysis of Amino Acids
Chiral Analysis of Organic Acids
Chiral Analysis of Catechins
Chiral Analysis of Sweeteners
Chiral Analysis of Other Compounds Present in Foods
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Food Analysis by Microchip Electrophoresis
Abstract
INTRODUCTION
DETECTION MODES
Electrochemical Detection
Amperometric Detection
Conductivity Detection
Laser Induced Fluorescence Detection
Bioassays Using Microchip Electrophoresis
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Application of Capillary Electrophoresis to Food Authentication
Abstract
INTRODUCTION
APPLICATION OF CAPILLARY ELECTROPHORESIS IN FOOD AUTHENTICATION
Meat and Fish Products
Milk and Dairy Products
Fruit-based Products
Cereals and Cereals Products
Miscellaneous
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Chemical Food Safety Applications of Capillary Electrophoresis Methodologies
Abstract
INTRODUCTION
CE ANALYSIS OF FOOD RESIDUES
Veterinary Drugs
Pesticides
CE ANALYSIS OF FOOD CONTAMINANTS
Toxic Metals
Biogenic Amines
Natural Toxins
Food Processing Contaminants
Contaminants Related to Food Packaging
Other Contaminants
APPLICATIONS RELATED TO FOOD ADDITIVES
Preservatives
Colorants
Sweeteners
Multiclass Methods
CE FOR THE ANALYSIS OF NANOPARTICLES IN FOOD
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
The Role of Capillary Electrophoresis to Guarantee the Quality and Safety of Dietary Supplements
Abstract
INTRODUCTION
APPLICATIONS OF CAPILLARY ELECTROPHORESIS IN DIETARY SUPPLEMENTS ANALYSIS
Amino Acids
Dietary Supplements
Selenium Speciation
Dietary Supplements
Vitamins
Adrenergic Compounds
Biomolecules with Antioxidant Activity
Contaminants
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
An Overview of Food Metabolomics: CE-MS Based Targeted and Non-targeted Analysis
Abstract
INTRODUCTION
CE-MS BASED TARGETED AND UNTARGETED ANALYSIS TO ENSURE FOOD SAFETY AND FOOD QUALITY
Targeted Analysis of Residues and Toxic Exogenous Compounds in Food Samples
Targeted Analysis of Toxic Endogenous Compounds in Food Samples
Targeted Analysis to Investigate Food Quality
Targeted Analysis of Bioactive Compounds in Foods
Targeted Analyis of Intact Proteins in Foods
Non-targeted Analysis and Metabolite Profiling Studies on Food Samples
CONCLUSION AND FUTURE PERSPECTIVES
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Current and Future Developments in Food Science 
(Volume 2)
Capillary Electrophoresis in Food Analysis
Edited by
María Castro-Puyana
Department of Analytical Chemistry,
Physical Chemistry and Chemical Engineering,
University of Alcalá
Alcalá de Henares (Madrid)
Spain
Miguel Herrero
Laboratory of Foodomics,
Institute of Food Science Research (CIAL)
Spanish National Research Council (CSIC)
Madrid
USA
&
María Luisa Marina
Department of Analytical Chemistry,
Physical Chemistry and Chemical Engineering,
University of Alcalá
Alcalá de Henares (Madrid)
Spain

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FOREWORD

The present book on Capillary Electrophoresis in Food Analysis edited by Dr. Maria Castro-Puyana, Dr. Miguel Herrero and Prof. Maria Luisa Marina represents very comprehensive and updated source of information on the topic.

The book opens with the chapter on the basic principles of Capillary Electrophoresis written by Kalaycıoğlu and Erim. This chapter is a good reading for every researcher interested in this technique and not just limited to food scientists. The aspects such as separation mechanism, basic instrument, separation parameters, modes of Capillary Electrophoresis, on-line sensitivity enhancement, detection methods and separation strategies for some groups of analytes are discussed in a very concise and clear way.

The second chapter by Li and co-authors deals with sample preparation techniques used in food analysis. In particular, the updated overview on the techniques based on phase separation, field-assisted extraction, membrane separation, chemical conversion and online sample preparation is provided.

Following five chapters deal with the analysis of specific groups of compounds such as lipids, carbohydrates and proteins (Chapter 3 by Oliveira and coauthors), peptides (Chapter 4 by Stepanova and Kasicka), amino acids (Chapter 5 by Castro-Puyana and Marina), vitamins (Chapter 6 by Van Schepdael, Wang and co-authors) and polyphenols (Chapter 7 by Marina and co-authors). Together, these chapters provide the most recent and important advances in the analysis of such relevant analytes as powerful tools for food characterization.

The book also comprises of interesting chapters devoted to very important aspects in the field of food analysis such as the application of Capillary Electrophoresis to the quantification of food additives (Chapter 8 by Rios and co-authors), food authenticity (Chapter 11 by Kvasnicka), controlling of chemical food safety (Chapter 12 by Hernández-Mesa and co-authors) or quality and safety of dietary supplements (Chapter 13 by Donati and Aturki).

Three chapters dealing with advanced methodological aspects in Capillary Electrophoresis complete the book, including Chapter 9 by Marina and co-authors on the application of chiral Capillary Electrophoresis to food analysis, Chapter 10 by Crevillén, Escarpa and co-authors on the application of Microchip Electrophoresis to food analysis and the concluding Chapter 14 by Recber and Celebier on the potential of Capillary Electrophoresis-Mass Spectrometry as analytical methodology to perform metabolomic approaches to food analysis.

I would like to congratulate the editors, all the contributing authors, as well as the readers of this book for publishing this timely and well-balanced book on application of Capillary Electrophoresis in food analysis. The strength of this book is based on the long time professional activity of all three editors in the field covered by the book. This allowed them to select a very strong team of authors for covering almost all the most important aspects of food analysis based on Capillary Electrophoresis.

This book will definitely become a reference source for everyone using Capillary Electrophoresis for food analysis and will promote further use of this technique, as well as its advanced modalities such as Capillary Electrophoresis-Mass Spectrometry, Microchip Electrophoresis, multichannel- and multidimensional Capillary Electrophoresis for sophisticated problem solving in food analysis.

Bezhan Chankvetadze Professor of Physical Chemistry and Director Institute of Physical and Analytical Chemistry School of Exact and Natural Sciences Tbilisi State University Tbilisi Georgia

PREFACE

Modern food analysis comprises different important fields within Food Science, including food quality, food safety and traceability assessment, detection of frauds, authentication of origin, determination of the nutritional value of food products, or even the assessment of the potential bioactivities that food ingredients may exert. Moreover, food analysis has a significant social impact due to the consumers’ concern about everything related to food. Among these fields, the researches aimed to observe the effects that bioactive compounds present in food may confer are probably those that have increased their importance the most. This is not only related to an increase of interest in this particular subfield but also in the improvement and evolution of modern analytical tools that have allowed to tackle analytical challenges not reachable some decades ago. In this regard, the development of faster, more sensitive, accurate, and powerful analytical methods capable to providing information about all these aspects is crucial.

In this context, capillary electrophoresis (CE) is positioned among other more extended separative tools, mainly those based on gas and liquid chromatography. However, despite not being so broadly used, capillary electromigration methods, with CE leading the way, possess exceptional properties related to their high analysis speed and separation efficiencies combined with the small samples and reagent requirements and a great variety of potential applications.

The present volume is aimed at providing an updated overview of the current state-of-the-art related to the use of CE in the field of food analysis. The book is structured, including some general chapters dealing with the basic principles of capillary electrophoresis, providing an overview of the most relevant and important characteristics and potential of this analytical tool. The theoretical background of capillary electromigration is included as well as the description of the basic instrumentation needed and the different separation modes that make CE such a versatile tool. Moreover, sample preparation aspects, specifically directed towards the subsequent application of CE are also presented, which are relevant considering the great influence of sample preparation steps and procedures on the analytical results that are attainable. A second group of chapters is focused on the required approaches for the analysis of important groups of food components, such as lipids, carbohydrates, proteins, peptides, amino acids, vitamins, polyphenols, and food additives. Each chapter includes information showing the advantages of the use of CE as well as its different separation modes for those applications compared to other separation and analytical techniques. Two additional chapters deal with more specific developments within the general use of CE, namely, the development of approaches for chiral separations and the use of miniaturized devices. Indeed, CE has demonstrated very good capabilities for the efficient separation of chiral compounds. The different approaches and compounds that can be used as chiral selectors are presented and discussed. Besides, CE has been demonstrated as one of the most suitable analytical tools to be miniaturized and to construct lab-on-a-chip devices based on electromigration even allowing to perform multiple simultaneous analyses. Instrumentation, detection, and microchip design aspects are included in the chapter devoted to microchip CE. Finally, several chapters are focused on specific fields of the study showing the latest developments and applications presented in each topic. Those chapters include information related to the use of CE for food authentication, food safety, the analysis of dietary supplements as well as the use of CE coupled to mass spectrometry for its use in food metabolomics-related researches.

Together, the chapters included in this volume, written by renowned experts in their respective fields, provide a wide perspective of the use of capillary electrophoresis-based approaches in the field of food analysis. Readers with a background in Food Science, from Ph.D. students to experts and researchers working in food and analytical chemistry, as well as chemists working in food control laboratories, might find this information interesting.

María Castro-Puyana Department of Analytical Chemistry Physical Chemistry and Chemical Engineering University of Alcalá Alcalá de Henares (Madrid) Spain Miguel Herrero Laboratory of Foodomics Institute of Food Science Research (CIAL) Spanish National Research Council (CSIC) Madrid Spain & María Luisa Marina Department of Analytical Chemistry Physical Chemistry and Chemical Engineering University of Alcalá

List of Contributors

Alberto EscarpaDepartment of Analytical Chemistry, Physical Chemistry and Chemical Engineering, University of Alcalá, Alcala de Henares, Madrid E-28871, Spain Chemical Research Institute “Andrés M. del Río” (IQAR), University of Alcalá, Alcalá de Henares, Madrid E-28805, SpainAgustín G. CrevillénDepartment of Analytical Sciences, Faculty of Sciences, Universidad Nacional de Educación a Distancia (UNED), Madrid E-28040, SpainAna M. García-CampañaDepartment of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, SpainAndrea Martin-OrtizDepartamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra., Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), SpainÁngel RíosAnalytical Chemistry and Food Technology Department, University of Castilla-La Mancha, Camilo José Cela Avenue, E-13005, Ciudad Real, Spain Regional Institute for Applied Scientific Research, IRICA, Camilo José Cela Avenue, E-13005, Ciudad Real, SpainAnn Van SchepdaelDepartment of Pharmaceutical and Pharmacological Sciences, Pharmaceutical Analysis, KU Leuven - University of Leuven, Leuven, BelgiumDavid Moreno-GonzálezISAS-Leibniz-Institut für analytische Wissenschaften, Bunsen-Kirchhoff- Str. 11, 44139 Dortmund, GermanyElena Sánchez-LópezDepartment of Human Genetics, Leiden University Medical Center, Leiden, The NetherlandsEnrica DonatiIstituto per I Sistemi Biologici, Consiglio Nazionale delle Ricerche, ItalyF. Bedia ErimDepartment of Chemistr, Istanbul Technical University, Maslak, TurkeyFei ZhaoState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin-300457, ChinaFrancisco J. LaraDepartment of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, SpainFrantišek KvasničkaDepartment of food preservation, University of Chemistry and Technology, Technicka 3, 16628 Prague 6, Czech RepublicGaud DervillyLABERCA, Oniris, INRAE, Nantes, FranceGongke LiSchool of Chemistry, Sun Yat-sen University, Guangzhou-510275, ChinaGuilherme de Paula CamposFederal University of Juiz de Fora, Juiz de Fora, MG, BrazilJéssica Cordeiro Queiroz de SouzaFederal University of Juiz de Fora, Juiz de Fora, MG, BrazilJinhui LiState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin-300457, ChinaLing XiaSchool of Chemistry, Sun Yat-sen University, Guangzhou-510275, ChinaMaría Castro-PuyanaDepartamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra, Madrid-Barcelona Km. 33.600. 28871 Alcalá de Henares (Madrid), Spain Instituto de Investigación Química Andrés M. del Río (IQAR), Universidad de Alcalá, Ctra, Madrid-Barcelona Km. 33.600. 28871 Alcalá de Henares (Madrid), SpainMaría Luisa MarinaDepartamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra, Madrid-Barcelona Km. 33.600. 28871 Alcalá de Henares (Madrid), Spain Instituto de Investigación Química Andrés M. del Río (IQAR), Universidad de Alcalá, Ctra, Madrid-Barcelona Km. 33.600. 28871 Alcalá de Henares (Madrid), SpainMarcone Augusto Leal de OliveiraFederal University of Juiz de Fora, Juiz de Fora, MG, BrazilMaría Castro-PuyanaDepartamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra, Madrid-Barcelona Km. 33.600,28871 Alcalá de Henares (Madrid), Spain Instituto de Investigación Química Andrés M. del Río (IQAR), Universidad de Alcalá, Ctra, Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), SpainMaría Luisa MarinaDepartamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra, Madrid-Barcelona Km. 33.600,28871 Alcalá de Henares (Madrid), Spain Instituto de Investigación Química Andrés M. del Río (IQAR), Universidad de Alcalá, Ctra, Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), SpainMaria Patrícia do NascimentoFederal University of Juiz de Fora, Juiz de Fora, MG, BrazilMaykel Hernández-MesaDepartment of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain LABERCA, Oniris, INRAE, Nantes, FranceMerichel PlazaDepartamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra., Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain Instituto de Investigación Química Andrés M. del Río (IQAR), Universidad de Alcalá, Ctra, Madrid-Barcelona Km. 33.600. 28871 Alcalá de Henares (Madrid), SpainMohammed ZougaghRegional Institute for Applied Scientific Research, IRICA, Ciudad Real, Spain Analytical Chemistry and Food Technology Department, Faculty of Pharmacy, University of Castilla-La Mancha, Albacete, SpainMustafa ÇelebierHacettepe University, Faculty of Pharmacy, Department of Analytical Chemistry, Ankara, TurkeyNerilson Marques LimaFederal University of Juiz de Fora, Juiz de Fora, MG, BrazilOlívia Brito de Oliveira MoreiraFederal University of Juiz de Fora, Juiz de Fora, MG, BrazilPaula Rocha ChelliniFederal University of Juiz de Fora, Juiz de Fora, MG, BrazilSamah LahouidakAnalytical Chemistry and Food Technology Department, University of Castilla-La Mancha, Camilo José Cela Avenue, E-13005, Ciudad Real, Spain Regional Institute for Applied Scientific Research, IRICA, Camilo José Cela Avenue, E-13005, Ciudad Real, SpainSamuel Bernardo-BermejoDepartamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra, Madrid-Barcelona Km. 33.600,28871 Alcalá de Henares (Madrid), SpainSille ŠtěpánováInstitute of Organic Chemistry and Biochemistry of the Czech Academy of Sciences, Flemingovo n. 2, 166 10 Prague 6, CzechiaSimin HuangSchool of Chemistry, Sun Yat-sen University, Guangzhou-510275, ChinaSilvia DortezDepartment of Analytical Chemistry, Physical Chemistry and Chemical Engineering, University of Alcalá, Alcala de Henares, Madrid E-28871, SpainTania SierraDepartment of Analytical Chemistry, Physical Chemistry and Chemical Engineering, University of Alcalá, Alcala de Henares, Madrid E-28871, SpainTatiane Lima AmorimFederal University of Juiz de Fora, Juiz de Fora, MG, BrazilTuba ReçberDepartment of Analytical Chemistry, Faculty of Pharmacy, Hacettepe University, Ankara, TurkeyVáclav KašičkaInstitute of Organic Chemistry and Biochemistry of the Czech Academy of Sciences, Flemingovo n. 2, 166 10 Prague 6, CzechiaXu WangState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin-300457, ChinaZeineb AturkiIstituto per I Sistemi Biologici, Consiglio Nazionale delle Ricerche, ItalyZeynep KalaycıoğluDepartment of Chemistry, Istanbul Technical University, Maslak, TurkeyZhuoting LiuState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin-300457, China

Capillary Electrophoresis: Basic Principles

Zeynep Kalaycıoğlu1,F. Bedia Erim1,*
1 Department of Chemistry, Istanbul Technical University, Maslak, Istanbul, Turkey

Abstract

Capillary Electrophoresis (CE) is a powerful separation and analysis technique that has been rapidly progressing since it was first introduced. The application range of CE is so diverse that it ranges from small analytes to large and complex macromolecules. This chapter aims to provide a deep understanding of the basic principles of CE. The first part of the chapter involves the theoretical basis, instrumentation, and separation mechanism of CE. The second part focuses on capillary electrophoretic separation modes and the third part describes the detection methods in CE. The fourth and final part covers capillary electrophoretic strategies for specific analyte groups.

Keywords: Capillary electrophoresis, CEC, CGE, Chiral separation, Contactless conductivity detector, CZE, Indirect detection, LIF, MEKC, Proteins, Sample stacking, Small anions, Small organic acids.
*Corresponding author F. Bedia Erim: Department of Chemistry, Istanbul Technical University, Maslak, Istanbul, Turkey; E-mail: [email protected]