مقایسهٔ روشها
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| استخراج سوکسله× | کروماتوگرافی مایع با کارایی بالا (HPLC)× | |
|---|---|---|
| حوزه | علوم غذایی | علوم غذایی |
| خانواده | Process / pipeline | Process / pipeline |
| سال پیدایش≠ | 1879 | 1970 |
| پدیدآور≠ | Franz Soxhlet | Csaba Horváth |
| نوع≠ | Solvent Extraction Method | Separation and Quantification Technique |
| منبع بنیادین≠ | Soxhlet, F. von (1879). Die Gewichtsbestimmung des Kaffein-Alkaloides. Dingler's Polytechnisches Journal, 232, 461-464. link ↗ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ |
| نامهای دیگر≠ | — | HPLC, high-pressure liquid chromatography |
| مرتبط | 3 | 3 |
| خلاصه≠ | Soxhlet Extraction is a continuous solvent extraction method developed by Franz Soxhlet in 1879 for determining fat and lipid content in foods. Using a specialized glassware apparatus, Soxhlet repeatedly cycles hot solvent through a food sample, extracting lipids with high efficiency. It remains the official standard method for fat determination in numerous food standards and is widely used in food analysis and quality control. | High-Performance Liquid Chromatography (HPLC) is an analytical technique that separates, identifies, and quantifies components in a complex food sample by passing the sample through a pressurized column packed with a stationary phase. Developed by Horváth in the early 1970s, HPLC enables rapid, sensitive measurement of nutrients, contaminants, additives, and bioactive compounds in food products with high precision and accuracy. |
| ScholarGateمجموعهداده ↗ |
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