Determination of carnitine in food and food supplements by capillary electrophoresis with contactless conductivity detection

Electrophoresis

Volumn 31, Issue 13, 2010, Pages 2186-2191

  Pormsila, Worapan ^a,b   Krähenbühl, Stephan ^c   Hauser, Peter C ^a  

^a UNIVERSITY OF BASEL   (Switzerland)

^b RAJAMANGALA UNIVERSITY OF TECHNOLOGY   (Thailand)

^c UNIVERSITY HOSPITAL BASEL   (Switzerland)

Author keywords

Carnitine; CE; Conductivity detection; Food; Food supplements

Indexed keywords

CHEMICAL DETECTION; FRUIT JUICES; MEATS;

CAPACITIVELY COUPLED CONTACTLESS CONDUCTIVITY DETECTION; CARNITINE; CE; CHICKEN MEAT; CONDUCTIVITY DETECTION; CONTACTLESS CONDUCTIVITY DETECTION; FOOD SUPPLEMENTS; MILK YOGHURT; RED MEATS; SAMPLE PREPARATION;

CAPILLARY ELECTROPHORESIS;

ACETIC ACID; CARNITINE; YOGHURT;

ACCURACY; ARTICLE; CAPILLARY ELECTROPHORESIS; CAPILLARY ELECTROPHORESIS WITH CONTACTLESS CONDUCTIVITY; CHEESE; CHICKEN MEAT; CONCENTRATION (PARAMETERS); ENZYME ANALYSIS; FOOD ANALYSIS; FRUIT; MILK; NONHUMAN; PH; QUANTITATIVE ANALYSIS; RADIATION ABSORPTION; RED MEAT; SIGNAL NOISE RATIO; ULTRAVIOLET RADIATION;

EID: 77954788923     PISSN: 01730835     EISSN: 15222683     Source Type: Journal    
DOI: 10.1002/elps.200900692     Document Type: Article

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