Capillary Electrophoresis for Food Analysis

Method Development
2000. Auflage 2000
ISBN: 978-0-85404-492-4
Verlag: RSC Publishing

Buch, Englisch, 142 Seiten, Format (B × H): 161 mm x 241 mm, Gewicht: 363 g

Since its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry. Until now, food analysts have had difficulties in adopting the technique due to the lack of written guidance. 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.

Zielgruppe

analytical chemists

Autoren/Hrsg.

Frazier, Richard A

Ames, Jennifer M

Nursten, H E

Fachgebiete

• Naturwissenschaften Chemie Chemie Allgemein
• Naturwissenschaften Chemie Analytische Chemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Background Theory and Principles of Capillary Electrophoresis;

Modes of Separation;

Experimental Variables in Capillary Electrophoresis;

Method Development for Capillary Electrophoresis;

Method Development: Capillary Zone Electrophoresis;

Method Development: Micellar Electrokinetic Chromatography;

Method Validation and Transfer;

CE Troubleshooting;

CE Applications for Food Analysis;

Appendices;

Bibliography;

Index.