Author
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King, Jerry |
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Submitted to: Encyclopedia of Food Sciences and Nutrition
Publication Type: Book / Chapter Publication Acceptance Date: 8/28/2001 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 separation of food components for quantitation. SFC is applicable for the analysis of many types of components found in fats/oils, essential oils, spices, and flavor components. SFC is an environmentally-benign 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. Several examples are provided of utilizing SFC for the analysis of pesticides in meat samples, to monitor reactions of oil and lipid substrates, and for the production of nutraceuticals for human consumption. |
