विधियों की तुलना करें

	एचपीएलसी (HPLC)	अति সংকটकारी द्रव निष्कर्षण
क्षेत्र	खाद्य विज्ञान	खाद्य विज्ञान
परिवार	Process / pipeline	Process / pipeline
उद्भव वर्ष	1970	1960s–1980s (industrial development; Zosel's foundational patents ~1964–1978)
प्रवर्तक	Csaba Horváth	Multiple contributors (Kurt Zosel, Gerd Brunner, and others from the 1960s–1980s)
प्रकार	Separation and Quantification Technique	Physical separation and extraction technique
मौलिक स्रोत	Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley.	Brunner, G. (2005). Supercritical fluids: technology and application to food processing. Journal of Food Engineering, 67(1–2), 21–33.
उपनाम	HPLC, high-pressure liquid chromatography	SFE, supercritical CO2 extraction, supercritical carbon dioxide extraction, dense gas extraction
संबंधित	3	0
सारांश	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.	Supercritical Fluid Extraction (SFE) is a separation technique that uses a fluid held above its critical temperature and pressure — most commonly carbon dioxide — to selectively dissolve and remove target compounds from a solid or liquid matrix. Widely applied in food science, nutraceutical production, and the flavour and fragrance industry, SFE offers a solvent-efficient, thermally gentle route to recovering oils, antioxidants, pigments, and bioactive compounds without the toxic residues associated with conventional organic solvents.