Eletroforese capilar aplicada na análise de amostras alimentícias: revisão bibliográfica

Abstract

This study aims to perform a literature review on the analytical performance of the capillary electrophoresis (CE) technique for the separation and quantification of compounds that can affect the quality of food products, such as taurine, caffeine, methylxanthines, sucrose, tartrazine, and Sunset Yellow FCF. The proposed methodology is based on the analysis of the principles of capillary zone electrophoresis (CZE) and micellar electrokinetic chromatography (MEKC), highlighting their versatility, speed, and the use of different detection systems, such as direct and indirect ultraviolet-visible (UV-Vis) spectrometry, fluorescence, and capacitively coupled contactless conductivity detection (C4D). A total of 30 scientific articles (five per analyte), published between 1995 and 2024, were selected based on their analytical relevance, diversity of separation/detection systems, and direct applicability to real food matrices. This literature review shows that CE can be an analytical tool for the quality control of these products.