浙江大学学报(英文版)
浙江大學學報(英文版)
절강대학학보(영문판)
JOURNAL OF ZHEJIANG UNIVERSITY SCIENCE
2004年
4期
428-431
,共4页
AL-FLAHI Abdulsalam%邹建凯%殷学锋
AL-FLAHI Abdulsalam%鄒建凱%慇學鋒
AL-FLAHI Abdulsalam%추건개%은학봉
Solid-phase microextraction%Gas chromatography-mass spectrometry%Catha%Khat leaves%Khat in Yemen%Chat (Khat) in Ethiopia
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.
