| 毛细管电泳在食品分析中的应用进展 |
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| 引用本文： | 孟祥平,刘建学.毛细管电泳在食品分析中的应用进展[J].食品与发酵工业,2005,31(11):88-92. |
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| 作者姓名： | 孟祥平 刘建学 |
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| 作者单位： | 河南科技大学食品与生物工程学院,洛阳,471003 |
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| 摘 要： | 阐述了毛细管电泳在食品分析中的应用。主要包括糖类、氨基酸、脂肪酸、有机酸、矿物质、维生素、食品添加剂、农药残留量、生物毒素、抗生素残留量等食品成分的分析，并简要介绍了毛细管电泳的一般原理，对今后的发展前景进行了展望。
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| 关 键 词： | 毛细管电泳 食品成分 食品分析 |
| 收稿时间： | 07 11 2005 12:00AM |
| 修稿时间： | 10 12 2005 12:00AM |
The Development and Application of Capillary Electrophoresis in Food Analysis |
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| Meng Xiangping,Liu Jianxue.The Development and Application of Capillary Electrophoresis in Food Analysis[J].Food and Fermentation Industries,2005,31(11):88-92. |
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| Authors: | Meng Xiangping Liu Jianxue |
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| Affiliation: | College of Food and Bioengineering, Henan Science and Technology University, Luoyang, 471003, China |
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| Abstract: | The recent applications of capillary electrophoresis(CE) in food analysis were reviewed, mainly including the CE analysis methods of carbohydrates, amino acids, organic acids, minerals, vitamins, additives, pesticide residuels, toxins and antibiotics residuals in various foods. The common conclusion of CE and its development prospects were briefly outlined. |
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| Keywords: | capillary electrophoresis food ingredient food analysis |
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