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

  • Chemical & Material Science
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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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Authors and Affiliations

  1. Department of Chemistry, Zhejiang University, 310027, Hangzhou, China

    Al-Flahi Abdulsalam (Master's degree student in Zhejiang University), Zou Jian-kai & Yin Xue-feng

  2. Yemen Central Laboratories, Ministry of Oil, Sana'a Yemen

    Al-Flahi Abdulsalam (Master's degree student in Zhejiang University)

Authors
  1. Al-Flahi Abdulsalam
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  2. Zou Jian-kai
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  3. Yin Xue-feng
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Correspondence to Al-Flahi Abdulsalam.

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Project supported by scholarship from China

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Al-Flahi, A., Zou, Jk. & Yin, Xf. Solid-phase microextraction for flavor analysis in Harari Khat (Catha edulis) stimulant. J. Zheijang Univ.-Sci. 5, 428–431 (2004). https://doi.org/10.1631/jzus.2004.0428

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  • DOI: https://doi.org/10.1631/jzus.2004.0428

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