The use of capillary electrophoresis in the evaluation of food and beverages

Abstract

The method of capillary electrophoresis can be used to assess the quality, safety, falsification and identification of food and beverages. It is characterized by high accuracy (up to 97%) and efficiency. Using it, you can determine the content of various cations and anions, organic acids, carbohydrates, vitamins, amino acids, preservatives, antioxidants, flavonoids, synthetic dyes, which are of great importance for the technological control of production at the enterprise. The method of capillary electrophoresis allows you to determine the naturalness and quality of soft drinks and alcoholic drinks by detecting the presence or absence of organic acids in the sample, as well as analyzing their quantitative content and ratio, makes it possible to control enzymatic processes and correlate with the taste of the final product. In addition, this method can be used to assess the quality of water used as the main raw material for the production of beverages. It allows you to determine the content of pesticides and fungicides in the raw materials used for the production of food and beverages. The method is based on the electromigration of ions and electroosmosis and, as a consequence, the separation of a complex multicomponent system in a quartz capillary. The bottom line is that after applying voltage up to 30 kV to the prepared capillaries for analysis, the components of the mixture begin to move along the capillary at different speeds, thereby reaching the detection zone at different times. Thus, separation and subsequently detection of the test substances in a particular product, drink or raw material is achieved.