Analysis of Poisoned Food by Capillary Electrophoresis Application Note

About this manual

This document describes a method for rapidly determining the identity of anionic toxins, such as cyanide and arsenite, in adulterated foods and beverages. The technique uses capillary electrophoresis (CE) with indirect UV detection to achieve results within 15 minutes with minimal sample preparation.

What's inside

• Abstract
• Conditions
• Experimental
• Results

Frequently asked questions

How quickly can anionic toxins be detected in food samples?

Cyanide, arsenite, arsenate, selenate, azide and other anions can be detected within 15 minutes.

What is the minimum sample preparation required for this analysis?

The method requires only minimal sample preparation, such as dilution with water or filtration through a 0.22 um filter.

What is the linear range for this assay?

The assay was linear over the range 10-100 ppm with r2 > 0.999.