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15 (2008) | nr 2 (57) | 5--14
Tytuł artykułu

Wykorzystanie elektroforezy kapilarnej w analizie żywności

Treść / Zawartość
Warianty tytułu
Application of Capillary Electrophoresis in the Analysis of Food Products
Języki publikacji
PL
Abstrakty
Wysokosprawna elektroforeza kapilarna (CE) jest metodą stosowaną do rozdziału, identyfikacji i ilościowego oznaczania wielu związków w produktach spożywczych. Dzięki swej różnorodności techniki elektroforezy kapilarnej mogą być wykorzystywane do oznaczania zawartości zarówno związków wielkocząsteczkowych, np. białek czy fragmentów DNA, jak i drobnocząsteczkowych: aminokwasów, węglowodanów, witamin, flawonoidów, jonów nieorganicznych oraz kwasów organicznych. Zastosowanie tej metody w laboratoriach kontroli żywności może znacznie ułatwić weryfikowanie deklarowanego i rzeczywistego składu produktów żywnościowych. (abstrakt oryginalny)
EN
The highly efficient Capillary Electrophoresis (CE) is a method used for the separation, identification, and quantitative analysis of many compounds contained in food products. Owing to the diversity of techniques offered by CE, this method can be used to determine contents of both the high-molecular compounds, such as proteins or DNA fragments, and the low-molecular compounds: amino acids, carbohydrates, vitamins, flavonoids, inorganic ions, and organic acids. The use of this method and its techniques in food control laboratories can essentially facilitate the verification of the declared and real composition of food products. (original abstract)
Rocznik
Numer
Strony
5--14
Opis fizyczny
Twórcy
autor
  • Uniwersytet Rolniczy w Krakowie
  • Uniwersytet Rolniczy w Krakowie
  • Uniwersytet Rolniczy w Krakowie
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.ekon-element-000171604509

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