Analytical approaches to expanding the use of capillary electrophoresis in routine food analysis

Capillary Electrophoresis (CE) is becoming an ever more powerful analytical technique for the separation, identification, and quantification of a wide variety of compounds of interest in many application fields. Particularly in food analysis this technique can offer interesting advantages over chromatographic techniques because of its greater simplicity and efficiency. Nevertheless, CE needs to advance with regard to compatibility with sample matrices, sensitivity, and robustness of the methodologies in order to gain even wider acceptance in food analysis laboratories, specially for routine work. This article presents various approaches to expanding the analytical usefulness of CE in food analysis, discussing their advantages over conventional CE. These approaches focus on sample screening, automated sample preparation with on-line CE arrangements, and the automatic integration of calibration in routine analytical work with CE.

Automatic calibration in capillary electrophoresis

A direct, completely automated calibration procedure in capillary electrophoresis (CE) is presented. The manual calibration operations involved in analytical methods, such as external calibration, standard addition, and internal standard, were accomplished with a continuous flow system (CFS) coupled to commercial capillary electrophoresis equipment via a programmable arm. The system was managed by the proper CE microprocessor and allowed automatic calibration and direct quantification of the analytes in the sample without any manual pretreatment, therefore avoiding or minimizing manually associated errors. The whole system including peristaltic pumps and the programmable arm was connected via an electronic interface and completely controlled by a computer using a program written in GW-BASIC. The potential of this new CFS-CE arrangement was assessed by applying it to samples containing selected compounds.