Capillary Electrophoresis is a separation technique that presents scientists with lots of advantages over other separation methods. In this review, the various modes of capillary electrophoresis and different detectors coupled to it were discussed.
Toxins commonly found in food is presented as well, with emphasis on natural toxins such as mycotoxins, bacterial toxins, and paralytic shellfish toxins. Finally, applications of capillary electrophoresis for toxin analysis in different studies were summarized.
Inhaltsverzeichnis (Table of Contents)
- Abstract
- Introduction
- Capillary electrophoresis
- Methods of detection
- Equipment set up
- Toxins
- Mycotoxins
- Bacterial toxins
- Marine toxin
- Plant toxin
- Application of CE to toxin detection in past studies
- Conclusion
- References
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This review article aims to provide a comprehensive overview of the application of capillary electrophoresis (CE) in the separation and quantification of various toxins in foods. It discusses the advantages of CE over other separation methods, explores different modes of CE and detection systems, and examines the application of CE in past studies for toxin analysis.
- Advantages of capillary electrophoresis for food analysis
- Different modes of capillary electrophoresis
- Detection systems used in capillary electrophoresis
- Types of toxins found in food
- Applications of capillary electrophoresis in toxin analysis
Zusammenfassung der Kapitel (Chapter Summaries)
The introduction provides a general overview of food analysis and the importance of detecting toxins in food. It highlights the advantages of capillary electrophoresis as a rapid and efficient method for toxin determination compared to other techniques.
The chapter on capillary electrophoresis discusses the principles of this separation technique, its history, and different modes of separation such as capillary zone electrophoresis (CZE), micellar electrokinetic chromatography (MEKC), capillary electrochromatography, and capillary isotachophoresis (CITP). It also explains the advantages and limitations of each mode.
The chapter on methods of detection explores various detectors used in conjunction with CE, such as UV-Vis, fluorescence, and mass spectrometry. It discusses the principles and applications of each detector.
The section on toxins focuses on different types of toxins commonly found in food, including mycotoxins, bacterial toxins, marine toxins, and plant toxins. It provides a brief overview of each type of toxin, highlighting their sources, effects, and methods of detection.
Finally, the chapter on applications of CE to toxin detection in past studies summarizes the use of CE in various studies for the analysis of different toxins in food matrices. It showcases the effectiveness of CE in quantifying and identifying various toxins, demonstrating its potential in ensuring food safety.
Schlüsselwörter (Keywords)
The key focus of this review article is on the application of capillary electrophoresis (CE) in the separation and quantification of various toxins in food. The article explores different modes of CE, various detectors used in conjunction with CE, and the importance of toxin analysis in ensuring food safety. It provides a comprehensive overview of the use of CE for analyzing different types of toxins, including mycotoxins, bacterial toxins, marine toxins, and plant toxins. The article highlights the advantages of CE over other separation methods, making it a valuable resource for researchers and professionals working in food analysis and safety.
- Citar trabajo
- Oladimeji Adewusi (Autor), 2017, Application of Capillary Electrophoresis in quantification of toxins in food, Múnich, GRIN Verlag, https://www.grin.com/document/367200
