A new method of rapid monitoring the interaction between food components and macrophages was developed based on capillary zone electrophoresis. Previously， a method was established for rapid separation and quantification of self-assembled nanoparticles from freshwater clam （Corbicula fluminea Muller） soup by capillary zone electrophoresis. This study used the same technique to separate and analyze the rat peritoneal macrophages and multiple-scale components of freshwater clam soup and the direct interaction between the cells and the soup， during and after the co-incubation. The profile of soup components and the electrophoretic behavior and morphology of macrophages were monitored. The results indicate that macrophages were separated into fractions with distinguishable migration time， which was elongated by the elevated cell numbers. Macrophages engulfed the soluble components and nanoparticles of clam soup. The average number of nanoparticles engulfment per cell was 8.7×102 particles at 24 h and 2.13×103 particles at 48 h. The clam soup components stimulated the secretion of macrophages， while the nanoparticles decreased the cellular surface charge， accelerated the electrophoretic mobility and promoted the cell differentiation. In summary， capillary zone electrophoresis is capable of rapid monitoring the interaction between the multiple-scale food components and macrophages， quantifying the subsequent changes occurred in the components， particles numbers and their surface properties. It demonstrated a promising new approach for rapid analysis of the direct food-human interaction.