Порівняння методів

	ВЕРХНЯ рідинна хроматографія (ВРХ)	Титрування за Карлом Фішером	Надвичайнокритична флюїдна екстракція
Галузь	Харчова наука	Харчова наука	Харчова наука
Родина	Process / pipeline	Process / pipeline	Process / pipeline
Рік появи	1970	1935	1960s–1980s (industrial development; Zosel's foundational patents ~1964–1978)
Автор методу	Csaba Horváth	Karl Fischer	Multiple contributors (Kurt Zosel, Gerd Brunner, and others from the 1960s–1980s)
Тип	Separation and Quantification Technique	Titrimetric Water Determination	Physical separation and extraction technique
Основоположне джерело	Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley.	Karl Fischer. Neue Methode zur Maßstabbestimmung des Wassers in Flüssigkeiten und Gasen. Angewandte Chemie, 48(44), 394-396. (1935)	Brunner, G. (2005). Supercritical fluids: technology and application to food processing. Journal of Food Engineering, 67(1–2), 21–33.
Інші назви	HPLC, high-pressure liquid chromatography	KFT	SFE, supercritical CO2 extraction, supercritical carbon dioxide extraction, dense gas extraction
Пов'язані	3	3	0
Підсумок	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.	Karl Fischer Titration (KFT) is a precise analytical method for determining water content in food and pharmaceutical products. Developed by Karl Fischer in 1935, KFT uses a chemical reaction between water and an iodine-based titrant, allowing quantification of moisture with exceptional accuracy and sensitivity. KFT is the official gold-standard method for water determination in numerous food and pharmaceutical standards worldwide.	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.