So sánh phương pháp

	HPLC	Chiết siêu tới hạn
Lĩnh vực	Khoa học thực phẩm	Khoa học thực phẩm
Họ	Process / pipeline	Process / pipeline
Năm ra đời	1970	1960s–1980s (industrial development; Zosel's foundational patents ~1964–1978)
Người khởi xướng	Csaba Horváth	Multiple contributors (Kurt Zosel, Gerd Brunner, and others from the 1960s–1980s)
Loại	Separation and Quantification Technique	Physical separation and extraction technique
Công trình gốc	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.
Tên gọi khác	HPLC, high-pressure liquid chromatography	SFE, supercritical CO2 extraction, supercritical carbon dioxide extraction, dense gas extraction
Liên quan	3	0
Tóm tắt	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.