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Journal of Zhejiang University-SCIENCE A (Applied Physics & Engineering)  2004, Vol. 5 Issue (4): 428-431    DOI: 10.1631/jzus.2004.0428
Chemical & Material Science     
Solid-phase microextraction for flavor analysis in Harari Khat (Catha edulis) stimulant
AL-FLAHI Abdulsalam, ZOU Jian-kai, YIN Xue-feng
Department of Chemistry, Zhejiang University, Hangzhou 310027, China
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Abstract  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.

Key wordsSolid-phase microextraction      Gas chromatography-mass spectrometry      Catha      Khat leaves      Khat in Yemen      Chat (Khat) in Ethiopia     
Received: 16 April 2003     
CLC:  O657  
Cite this article:

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

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http://www.zjujournals.com/xueshu/zjus-a/10.1631/jzus.2004.0428     OR     http://www.zjujournals.com/xueshu/zjus-a/Y2004/V5/I4/428

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