เปรียบเทียบวิธี

	HPLC	การสกัดด้วยของไหลเหนือวิกฤต
สาขาวิชา	วิทยาศาสตร์การอาหาร	วิทยาศาสตร์การอาหาร
ตระกูล	Process / pipeline	Process / pipeline
ปีกำเนิด	1970	1960s–1980s (industrial development; Zosel's foundational patents ~1964–1978)
ผู้ริเริ่ม	Csaba Horváth	Multiple contributors (Kurt Zosel, Gerd Brunner, and others from the 1960s–1980s)
ประเภท	Separation and Quantification Technique	Physical separation and extraction technique
แหล่งต้นตำรับ	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.
ชื่อเรียกอื่น	HPLC, high-pressure liquid chromatography	SFE, supercritical CO2 extraction, supercritical carbon dioxide extraction, dense gas extraction
ที่เกี่ยวข้อง	3	0
สรุป	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.