Abstract
Capillary electrophoresis and a new separation chemistry were investigated for the determination of organic acids in food samples. Features of this approach include minimal sample preparation, excellent specificity, low cost of operation and application to a variety of food matrices. The method is quantitative, with recoveries in the range 97–103%, and linear over more than one order of magnitude, and the precision is beter than 2–14% for real samples. The chemistry, with slight modifications, can be applied to other ions in many types of matrices.
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