The Application of Supercritical Fluid Chromatography in Food Quality and Food Safety: An Overview

• Published in: Critical reviews in analytical chemistry Vol. 50; no. 2; pp. 136 - 160
• Main Authors: Liu, Li-xia, Zhang, Yuan, Zhou, Yu, Li, Guo-hui, Yang, Guang-jian, Feng, Xue-song
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 03.03.2020; Taylor & Francis Ltd
• Subjects: Carbon dioxide; Chromatography; Chromatography, Supercritical Fluid; Food; Food Analysis; Food composition; Food Quality; Food Safety; High performance liquid chromatography; Ions; Liquid chromatography; Organic solvents; pesticide analysis; Pretreatment; sample pretreatment; Selectivity; Solid phases; supercritical fluid chromatography (SFC); Supercritical fluids; Viscosity; sample pretreatment; supercritical fluid chromatography (SFC); Food analysis; pesticide analysis
• ISSN: 1040-8347; 1547-6510; 1547-6510
• DOI: 10.1080/10408347.2019.1586520

Recently, supercritical fluid chromatography (SFC) has attracted considerable attention for their application in food analysis. The use of supercritical CO 2 (SC-CO 2 ), as a mobile phase for SFC, with its low viscosity and high molecular diffusiveness, results in shorter analysis time and lower consumption of organic solvents as compared to high-performance liquid chromatography (HPLC). In addition, with recent improvements in its detection system, SFC has shown satisfactory selectivity and sensitivity. Thus, although the composition of food is complex, SFC remains a powerful tool in food analysis with some simple sample pretreatment techniques, such as liquid-liquid extraction, solid-phase extraction, and QuEChERS. Here, we summarize the applications of SFC in food quality and safety from 2012 to 2018, and mainly focus on sample pretreatment strategies and analysis conditions.