AI Article Synopsis
- Non-protein amino acids are important in food as they can form during processing, act as metabolic intermediates, or serve as additives for enhanced nutritional and functional benefits.
- The article reviews recent advancements in analytical techniques, specifically capillary electrophoresis and microchip capillary electrophoresis, for effectively analyzing non-protein amino acids in food.
- It includes crucial details on sample treatment, separation and detection methods, preconcentration strategies, and detection limits.
Article Abstract
Non-protein amino acids mainly exist in food as products formed during food processing, as metabolic intermediates or as additives to increase nutritional and functional properties of food. This fact makes their analysis and determination an attractive field in food science since they can give interesting information on the quality and safety of foods. This article presents a comprehensive review devoted to describe the latest advances in the development of (achiral and chiral) analytical methodologies by capillary electrophoresis and microchip capillary electrophoresis for the analysis of non-protein amino acids in a variety of food samples. Most relevant information related to sample treatment, experimental separation and detection conditions, preconcentration strategies and limits of detection will be provided.
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| http://dx.doi.org/10.1016/j.chroma.2015.07.078 | DOI Listing |
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