Recently, supercritical fluid chromatography (SFC) has attracted considerable attention for their application in food analysis. The use of supercritical CO2 (SC-CO2), 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.

中文翻译：

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超临界流体色谱在食品质量和食品安全中的应用：概述。

最近，超临界流体色谱（SFC）在食品分析中的应用引起了极大的关注。与高效液相色谱（HPLC）相比，使用超临界CO2（SC-CO2）作为SFC的流动相具有低粘度和高分子扩散性，可缩短分析时间并减少有机溶剂的消耗。此外，随着检测系统的最新改进，SFC已显示出令人满意的选择性和灵敏度。因此，尽管食物的成分很复杂，但SFC仍然可以通过一些简单的样品预处理技术（例如液-液萃取，固相萃取和QuEChERS）在食品分析中使用强大的工具。在这里，我们总结了SFC在2012年至2018年期间在食品质量和安全方面的应用，