Author
 |
King, Jerry |
|
Submitted to: Separation Science and Technology
Publication Type: Review Article Publication Acceptance Date: 10/8/2000 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Supercritical fluid chromatography (SFC) is one of a number of analytical chromatographic based techniques that finds application in the food industry. It relies on the use of a fluid, such as compressed carbon dioxide, to pass the components to be separated through a open tubular or packed column. The characteristics of this fluid phase can be manipulated so as to affect the partition of the food components during their transient down the column; thereby separating the components into detectable peaks that can be quantitated. SFC is applicable for the analysis of many types of components found in fats, oils, essential oils, spices, and flavor components. It is an environmentally friendly technique that does not use large amounts of noxious organic solvents. A large number of food related compounds can be analyzed in one analysis by SFC, and the technique can eliminate or reduce the time and cost associated with preparing a food sample for chromatographic analysis. SFC can be used to analyze pesticides in meat samples, to monitor reactions of oil and lipid substrates, and to produce nutraceutical grade fish oil fatty acids for human consumption. |
