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The Application of Supercritical Fluid Chromatography in Food Quality and Food Safety: An Overview.
- Source :
-
Critical Reviews in Analytical Chemistry . 2020, Vol. 50 Issue 2, p136-160. 25p. - Publication Year :
- 2020
-
Abstract
- Recently, supercritical fluid chromatography (SFC) has attracted considerable attention for their application in food analysis. The use of supercritical CO2 (SC–CO2), as a mobile phase for SFC, with its low viscosity and high molecular diffusiveness, results in shorter analysis time and lower consumption of organic solvents as compared to high-performance liquid chromatography (HPLC). In addition, with recent improvements in its detection system, SFC has shown satisfactory selectivity and sensitivity. Thus, although the composition of food is complex, SFC remains a powerful tool in food analysis with some simple sample pretreatment techniques, such as liquid–liquid extraction, solid-phase extraction, and QuEChERS. Here, we summarize the applications of SFC in food quality and safety from 2012 to 2018, and mainly focus on sample pretreatment strategies and analysis conditions. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 10408347
- Volume :
- 50
- Issue :
- 2
- Database :
- Academic Search Index
- Journal :
- Critical Reviews in Analytical Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 141801344
- Full Text :
- https://doi.org/10.1080/10408347.2019.1586520