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| 高效液相色谱法× | 超临界流体萃取× | |
|---|---|---|
| 领域 | 食品科学 | 食品科学 |
| 方法族 | Process / pipeline | Process / pipeline |
| 起源年份≠ | 1970 | 1960s–1980s (industrial development; Zosel's foundational patents ~1964–1978) |
| 提出者≠ | Csaba Horváth | Multiple contributors (Kurt Zosel, Gerd Brunner, and others from the 1960s–1980s) |
| 类型≠ | Separation and Quantification Technique | Physical separation and extraction technique |
| 开创性文献≠ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ | Brunner, G. (2005). Supercritical fluids: technology and application to food processing. Journal of Food Engineering, 67(1–2), 21–33. DOI ↗ |
| 别名≠ | HPLC, high-pressure liquid chromatography | SFE, supercritical CO2 extraction, supercritical carbon dioxide extraction, dense gas extraction |
| 相关≠ | 3 | 0 |
| 摘要≠ | 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. |
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