There are hundreds of nonprotein amino acids whose importance in food and biological matrices is still unknown. Many of these compounds can be found in food as products formed during the processing, as metabolic intermediates or because they are added to increase functional and nutritional properties of food. Moreover, this kind of amino acids have also demonstrated to play relevant roles in the pharmaceutical and clinical fields since they may be used therapeutically in the treatment of some pathologies and their levels may be related with some diseases. These facts imply that the analysis of nonprotein amino acids can be useful to obtain relevant information in the food and biological fields. This article reviews the most recent advances in the development of analytical methodologies employing capillary electrophoresis for the achiral and chiral analysis of nonprotein amino acids in food and biological samples. With this aim, the most relevant information concerning the separation and detection of these compounds by capillary electrophoresis is discussed and detailed experimental conditions under which their determination was achieved in food and biological samples are given covering the period of time from 2015 to 2018.

中文翻译：

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毛细管电泳测定食品和生物样品中非蛋白质氨基酸的研究进展。

数百种非蛋白质氨基酸在食品和生物基质中的重要性仍然未知。这些化合物中的许多都可以作为加工过程中形成的产品，代谢中间体或因为添加它们而增加食品的功能和营养特性而在食品中发现。此外，这种氨基酸还已经证明在药物和临床领域中起着相关的作用，因为它们可以治疗性地用于某些病理学的治疗并且它们的水平可能与某些疾病有关。这些事实表明，非蛋白质氨基酸的分析可用于获得食品和生物领域的相关信息。本文回顾了使用毛细管电泳对食品和生物样品中非蛋白质氨基酸进行非手性和手性分析的分析方法的最新进展。为此目的，讨论了有关通过毛细管电泳分离和检测这些化合物的最相关信息，并给出了在2015年至2018年期间测定食品和生物样品中化合物含量的详细实验条件。