Supercritical Fluid Extraction Principles and

Dennis R. Gere (1), Lenore G. Randall (1), and Daniel Callahan (2) 

1) Hewlett-Packard Company, Little Falls Site, 2850 Centerville Road, Wilmington, Delaware, 19808, USA and 2) Dean Foods Company, 1126 Kilburn Avenue, Rockford, Illinois, 61101, USA. 

Analytical laboratories are under ever-increasing pressure to improve productivity while cutting costs and meeting more and more regulations. With respect to the regulatory issues, there are two recent actions that have an impact on laboratories performing food assays. 

The first of these is the Montreal Treaty Protocol concerning Chemicals which may affect Ozone in the Atmosphere, an agreement to reduce the use of substances that affect the amount of ozone in the atmosphere [1-4]. This international treaty addresses the reduction of the use of halogen-containing chemicals such as chlorofluorohydrocarbons and other halocarbons. Many of these solvents are commonly used in extractions during the sample preparation part of a food assay. 

The second recent regulatory issue is the Nutritional Labelling and Education Act in the United States [5]. With this legislation, food companies must provide more information on labels so they are faced with a surge of work in the shortterm to do assays to provide information for new labels. Over the long-term after the initial efforts to update labels, it is anticipated that more analytical work will be necessary on an on-going basis compared to pre-NLEA laboratory workloads. 

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