title: Supercritical fluid chromatography in food analysis.
abstract: In the last years, supercritical fluid chromatography (SFC) has increased its acceptance between scientists. The unique selectivity, short analysis times, low consumption of organic solvents as well as the improvements in instrumentation have contributed to expand its use. These characteristics make SFC a powerful tool when food analysis requires individualized evaluation of several compounds in very complex samples. In this work, the advantages and main applications of SFC in food analysis are reviewed, focusing special attention onto analytical and preparative separations.
authors.affiliation: I.U.CINQUIMA, Analytical Chemistry Group, University of Valladolid, E-47011 Valladolid, Spain. Electronic address: jlbernal@qa.uva.es.
authors.forename: José L
authors.initials: JL
authors.lastname: Bernal
authors.forename: María T
authors.initials: MT
authors.lastname: Martín
authors.forename: Laura
authors.initials: L
authors.lastname: Toribio
mesh_terms: D002338:Carotenoids / Q000032:analysis; D025924:Chromatography, Supercritical Fluid / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D008055:Lipids / Q000032:analysis
chemical_list: D008055:Lipids; D002338:Carotenoids
keywords: Carotenoid analysis; Fat soluble vitamin analysis; Food analysis; Lipid analysis; Supercritical fluid chromatography