Capillary Electrophoresis for Food Analysis
by Frazier, R. A.; Ames, Jennifer M.; Nursten, H. E.Format: Hardcover
Pub. Date: 2001-01-01
Publisher(s): Royal Society of Chemistry
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Summary
Capillary Electrophoresis for Food Analysis: Method Development provides basic information and the support needed to enable food analysts to utilise the technique for the development of new separation methods. Designed specifically for the needs of food analysts, the book takes the reader step by step through the process of developing and troubleshooting CE methods. Worked examples are included to make it ideal as a laboratory companion as well as a library reference source.
Author Biography
Dr. Richard A. Frazier is based at the University of Reading where he is now a Lecturer in Food Chemistry.
Table of Contents
| Preface | |
| Glossary | |
| Background Theory and Principles of Capillary Electrophoresis | p. 1 |
| Modes of Separation | p. 8 |
| Experimental Variables in Capillary Electrophoresis | p. 16 |
| Method Development for Capillary Electrophoresis | p. 25 |
| Method Development: Capillary Zone Electrophoresis | p. 32 |
| Method Development: Micellar Electrokinetic Chromatography | p. 47 |
| Method Validation and Transfer | p. 57 |
| CE Troubleshooting | p. 61 |
| CE Applications for Food Analysis | p. 67 |
| Example 1 of CE Method Development: The Determination of Niacin by CZE | p. 89 |
| Example 2 of CE Method Development: The Separation of Green Tea Catechins by MEKC | p. 95 |
| Example 3 of CE Method Development: The Development of a CE Method for the Simultaneous Analysis of Artificial Sweeteners, Preservatives and Colours in Soft Drinks | p. 104 |
| Bibliography | p. 113 |
| Subject Index | p. 118 |
| Table of Contents provided by Blackwell. All Rights Reserved. |
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