Chemical & Material Science |
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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.
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Received: 16 April 2003
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