Study on the Flavor Analysis in Harari Khat and Its Effect on Degradation of Glucose Concentration.pdf

1、Khat plant is widely known in countries such as eastern and southern Africa and Yemen.Several million people are estimated to be frequent users of Khat and its consumption is increasing with time. The spread and importan

2、ce of Khat encourage many researchers to study it from different views, its medical purpose, chemical composition, content of stimulant,psychological and physiological effect on people. But the flavor components in Khat,

3、 which is important in the flavor and fragrance industry, have not yet been identified. Besides, the people in some of these areas believe that this plant is able to reduce the effect of diabetes disease, but the reason

4、is not clear. This paper deals with a new chemicals study to analyse and identify flavor components on the commonest type of Khat called Harari Khat and studies its effect on degradation of glucose.Solid-phase microextra

5、ction (SPME) is a simple and effective adsorption and desorption technique, which eliminates the need for solvents or complicated apparatus, for concentrating volatile or nonvolatile compounds in liquid samples or headsp

6、ace. SPME is compatible with analyte separation and detection by gas chromatography (GC) and chromatography-mass spectrometry (GC-MS). In the first chapter, the literatures about solid-phase microextraction- gas chromato

7、graphy-mass spectrometry have been reviewed. In the second chapter, twenty-eight flavor components, which includes 1,2-Propanedione, 1- Phenyl, Hexanol, Hexanal compounds, Limonene, Benzaldehyde with other flavors, were

8、extracted by polydimethylsiloxane fiber 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 sol

9、vents and required minimal sample.In the third chapter, the effect of Khat extract on degradation of glucose has been studied. A high-performance liquid chromatography (HPLC) method for the quantification of glucose in w

10、ater solution was validated for this purpose. Analyses were performed with a Lichrosorb-NH2 resin column using water/ acetonitrile (20:80, v/v) as a mobile phase at a flow rate of 1 ml/min. Degradation effect of Khat ext

11、ract on glucose was evaluated after long- and short-term reaction time of 1,3,6,12 hours at different pH and temperature (30, 40, 60, 90 ℃) conditions. All the results give the fact that there is enzyme in Khat, which is