Application of SFE (supercritical fluid extraction) as sample preparation method for food analysis
The application of off-line SFE as sample preparation method for analysis of selected compounds in food and drugs such as vanillin, ethyl vanillin, caffeine, biphenyl, capsacicin and derivatives from Echinacea species is presented. Average recoveries of 98-104 % with standard deviations of 1-4 % have been found. Using water as a modifier, caffeine is easily extracted with good recovery rates (about 99 %) from analgesic tablets. Comparable results are found for SFE of biphenyl from citrus fruit peels. Capsacicin, dihydrocapsacicin and nordihydrocapsacicin are extracted using supercritical carbon dioxide with water as modifier with average recoveries of 92-98 % from spiked paprika samples. The advantage of SFE to conventional extraction methods for analysis of ingredients of Echinacea species is the possibility of fractionisation. All extraction yields obtained by SFE are compared to those obtained by conventional extraction methods.
Bibliographic Reference: Paper presented: Euro Food Chemistry VIII, Wien (AT), September 18-20, 1995
Availability: Available from (1) as Paper EN 39271 ORA
Record Number: 199511369 / Last updated on: 1995-10-31
Original language: en
Available languages: en