Microbore liquid chromatography and capillary electrophoresis in food analysis

The separation of 5-hydroxymethyl-2-furaldehyde (HMF) which is recognized indices of deteriorative changes in some commercially processed foods, has been investigated either by micellar electrokinetic chromatography (MEEC), employing sodium dodecyl sulphate as the anionic surfactant, or by a simple isocraticn HPLC method using reverse-phase microbore columns. Furthermore, separation of furosine (e-N-Furoylmethyl-L-lysine) an acid hydrolized dairy products, obtained using microbore liquid chromatography and capillary electrophoresis techniques have been presented.