Mendiola José A, Herrero Miguel, Cifuentes Alejandro, Ibañez Elena
Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049 Madrid, Spain.
J Chromatogr A. 2007 Jun 8;1152(1-2):234-46. doi: 10.1016/j.chroma.2007.02.046. Epub 2007 Feb 20.
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.
本综述旨在提供一份关于压缩流体作为食品分析样品制备技术的最新应用的综述（包括截至2006年6月发表的著作）。在对超临界流体萃取（SFE）和加压液体萃取（PLE；当使用水作为萃取溶剂时，也称为加速溶剂萃取，ASE或亚临界水萃取，SWE）的原理进行一般性综述之后，描述了这些技术在上述食品和天然产物领域的主要应用，并讨论了它们的主要优点和缺点。
