Application of SFE (supercritical fluid extraction) as sample preparation method for analysis of selected food and drug ingredients
Supercritical fluid extraction (SFE) has been shown to be a rapid and efficient method for extracting nonpolar compounds by using supercritical carbon dioxide or even for the extraction of relatively polar compounds by modifying the carbon dioxide by addition of organic polar solvents. The extraction characteristics are determined by the pressure and the temperature of the supercritical carbon dioxide. Advantages of the SFE method compared to the classical extraction methods (for example, Soxhlet) are gentle extraction conditions with low extraction temperatures, short extraction times, possibility of fractionisation and minimal use of organic solvents. SFE can be used for the direct extraction of products, or can be applied to the cleanup of crude extracts by conventional solvent extraction methods. It can be coupled on-line with GC analysis and/or SFC (supercritical fluid chromatography) analysis using various selective detection options. SFE of food ingredients, additives and contaminants has become an important technique in food analysis and technology. The application of off-line SFE as sample preparation method for analysis of various food components, and for technology purposes such as decaffeination of coffee beans, defatting of soybean flakes and preparation of extracts from spices, is presented.
Bibliographic Reference: Paper presented: 2(o) Congresso Nazionale di Chimica degli Alimenti, Giardini Naxos, May 24-27, 1995
Availability: Available from (1) as Paper EN 38916 ORA
Record Number: 199510651 / Last updated on: 1995-07-07
Original language: en
Available languages: en