Capillary electrochromatography in food analysis

Abstract Capillary electrochromatography (CEC) is a miniaturized technique which gathers the high separation efficiency of capillary electrophoresis and the selectivity of liquid chromatography, being a very interesting hybrid separation procedure. It requires a small amount of solvents and samples, having a high impact in the total cost of the analysis. For these reasons, CEC has aimed a relatively big potential, especially in the fields of pharmaceutics and biomedicine analysis. Nonetheless, food analysis has also been of interest for a considerable number of researchers who have focused their efforts in this direction. This review article shows a deep examination of the use of CEC in food safety and food quality, from the first application in 1997 to the present, commenting those with a higher impact or novelty.