Use of compressed fluids for sample preparation:: Food applications

被引：164
作者：
Mendiola, Jose A.
Herrero, Miguel
Cifuentes, Alejandro
Ibanez, Elena
机构：
[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain
[2] Univ Autonoma Madrid, Secc Dept Ciencias Alimentac, E-28049 Madrid, Spain
来源：
JOURNAL OF CHROMATOGRAPHY A | 2007年 / 1152卷 / 1-2期
关键词：
supercritical fluid extraction; pressurized liquid extraction; subcritical water extraction; foods natural products; functional foods;
D O I：
10.1016/j.chroma.2007.02.046
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
This review attempts to provide an updated overview (including works published till June 2006) on the latest applications of compressed fluids as sample preparation techniques for food analysis. After a general review of the principles of supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE; also called accelerated solvent extraction, ASE or subcritical water extraction, SWE, when water is employed as extraction solvent), the principal applications of such techniques in the mentioned fields of food and natural products are described, discussing their main advantages and drawbacks. (C) 2007 Elsevier B.V All rights reserved.
引用
收藏
页码：234 / 246
页数：13
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