This work presents a revision of the main applications of capillary electromigration methods in food analysis and Foodomics. Articles that were published during the period February 2019-February 2021 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods. Namely, CE methods have been applied to analyze amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, secondary metabolites, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. The last results on the use of CE for monitoring food interactions and food processing, including recent microchips developments and new applications of CE in Foodomics, are discussed too. The new procedures of CE to investigate food quality and safety, nutritional value, storage and bioactivity are also included in the present review work.

中文翻译：

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用于食品分析和食品组学的毛细管电迁移方法：2019 年 2 月至 2021 年 2 月期间的进展和应用

这项工作对毛细管电迁移方法在食品分析和食品组学中的主要应用进行了修订。包括在 2019 年 2 月至 2021 年 2 月期间发表的文章。这项工作展示了已开发并应用于分析食品中不同类型分子的多种 CE 方法。即，CE 方法已应用于分析氨基酸、生物胺、碳水化合物、手性化合物、污染物、DNA、食品添加剂、杂环胺、脂质、次级代谢物、肽、农药、酚类、色素、多酚、蛋白质、残留物、毒素、维生素、小的有机和无机化合物，以及其他微量化合物。关于使用 CE 监测食品相互作用和食品加工的最新结果，包括最近的微芯片发展和 CE 在 Foodomics 中的新应用，也进行了讨论。CE 调查食品质量和安全、营养价值、储存和生物活性的新程序也包括在目前的审查工作中。