Developments in the application of Green Chemistry principles to food analysis Capillary electrophoresis for the analysis of ingredients in food products

摘要

Food is analysed in order to identify components beneficial or harmful to humans, and to detect potentially useful substances or contaminants and other hazardous elements, which include both organic and inorganic compounds. Food analysis is conductedaccording to two analytical chemistry methodologies: high performance methods characterised by maximum sensitivity, selectivity and precision, which yield the highest level of information, and cheap, reliable monitoring and testing methods which are sufficiently specific and accurate to provide information for decisionmaking. However, in both designs must be performed with respect to material and energy consumption and wasle generation. Capillary electrophoresis is an attempt to modify existing methodsand exploit recent innovations in order to decrease waste generation and energy consumption in analytical chemistry in general, and food analysis in particular.