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Journal of Zhejiang University SCIENCE A 2004 Vol.5 No.4 P.428-431


Solid-phase microextraction for flavor analysis in Harari Khat (Catha edulis) stimulant

Author(s):  AL-FLAHI Abdulsalam, ZOU Jian-kai, YIN Xue-feng

Affiliation(s):  Department of Chemistry, Zhejiang University, Hangzhou 310027, China

Corresponding email(s):   Flahi2@yahoo.com, jklj@mail.hz.zj.cn, cheyinxf@mail.hz.zj.cn

Key Words:  Solid-phase microextraction, Gas chromatography-mass spectrometry, Catha, Khat leaves, Khat in Yemen, Chat (Khat) in Ethiopia

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AL-FLAHI Abdulsalam, ZOU Jian-kai, YIN Xue-feng. Solid-phase microextraction for flavor analysis in Harari Khat (Catha edulis) stimulant[J]. Journal of Zhejiang University Science A, 2004, 5(4): 428-431.

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T1 - Solid-phase microextraction for flavor analysis in Harari Khat (Catha edulis) stimulant
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This research examined the typical flavor compounds in the commonest type of Khat called Harari Khat grown in the region of Ethiopia. Twenty-eight compounds, which includes 1,2-Propanedione, 1-Phenyl, Hexanol, Hexanal compounds, Limonene, Benzaldehyde with other flavors, were extracted by polydimethylsiloxane at room temperature for 30 min from Khat samples, and identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). This method needs no organic solvents and required minimal sample.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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2010-11-19 00:55:21

good article

C Ziki<cziki2002@yahoo.co.uk>

2010-11-19 00:54:10

good article - i need first to read the full text

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