Порівняння методів

	ВЕРХНЯ рідинна хроматографія (ВРХ)	Надвичайнокритична флюїдна екстракція
Галузь	Харчова наука	Харчова наука
Родина	Process / pipeline	Process / pipeline
Рік появи	1970	1960s–1980s (industrial development; Zosel's foundational patents ~1964–1978)
Автор методу	Csaba Horváth	Multiple contributors (Kurt Zosel, Gerd Brunner, and others from the 1960s–1980s)
Тип	Separation and Quantification Technique	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.	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	SFE, supercritical CO2 extraction, supercritical carbon dioxide extraction, dense gas extraction
Пов'язані	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.	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.