Flavour chemicals, synthetic coolants and pulegone in popular mint-flavoured and menthol-flavoured e-cigarettes.
Flavour chemicals, synthetic coolants and pulegone in popular mint-flavoured and menthol-flavoured e-cigarettes.
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DOI：
10.1136/tobaccocontrol-2021-056582
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发表时间：
2022-08
期刊：
影响因子：
5.2
通讯作者：
Talbot P
中科院分区：
文献类型：
--
作者：
Omaiye EE;Luo W;McWhirter KJ;Pankow JF;Talbot P
美国食品和药物管理局（FDA）最近禁止了豆荚式电子烟（电子烟）中的香料，但薄荷醇和烟草除外。JUUL的客户很快发现，来自其他制造商（如Puff）的调味一次性电子烟很容易获得。我们的目标是比较JUUL和Puff的薄荷味/薄荷味电子烟中的香料化学品、合成冷却剂和胡薄荷酮，评估冷却剂的细胞毒性，并对胡薄荷酮进行癌症风险评估，胡薄荷酮存在于JUUL豆荚和一次性Puff产品中。使用气相色谱/质谱法对化学品进行鉴定和定量。使用MTT 3-（4，5-二甲基噻唑-2-基）− 2，5-二苯基四唑溴化物测定法，用BEAS-2B细胞评价冷却剂的细胞毒性。胡薄荷酮的致癌风险使用暴露范围（莫伊）计算。在来自两个制造商的所有产品中，薄荷脑是主要的风味化学品（>1 mg/mL）。JUUL和Puff液体中的次要风味化学物质（<1 mg/mL）不同，可能会产生风味口音。WS-3和WS-23在Puff中的浓度高于Juul。在MTT试验中，WS-23在浓度比抽吸液中的浓度低90倍时具有细胞毒性。薄荷的致癌风险（莫伊<10 000）大于薄荷醇产品，泡芙的致癌风险大于Juul。从调味的Juul切换到Puff电子烟可能会使用户受到更大的伤害，因为Puff产品中的WS-23和胡薄荷酮含量较高。通过使用纯薄荷醇而不是薄荷油来生产薄荷味的电子烟产品，可以降低电子烟中的癌症风险。
The Food and Drug Administration (FDA) has recently banned flavours from pod-style electronic cigarettes (e-cigarettes), except for menthol and tobacco. JUUL customers have quickly discovered that flavoured disposable e-cigarettes from other manufacturers, such as Puff, are readily available. Our goal was to compare flavour chemicals, synthetic coolants and pulegone in mint-flavoured/menthol-flavoured e-cigarettes from JUUL and Puff, evaluate the cytotoxicity of the coolants and perform a cancer risk assessment for pulegone, which is present in both JUUL pods and disposable Puff products. Identification and quantification of chemicals were performed using gas chromatography/mass spectrometry. Cytotoxicity of the coolants was evaluated with BEAS-2B cells using the MTT 3-(4,5-dimethylthiazol-2-yl)−2,5-diphenyltetrazolium bromide assay. The cancer risk of pulegone was calculated using the margin of exposure (MOE). Menthol was the dominant flavour chemical (>1 mg/mL) in all products from both manufacturers. Minor flavour chemicals (<1 mg/mL) differed in the JUUL and Puff fluids and may produce flavour accents. The concentrations of WS-3 and WS-23 were higher in Puff than in JUUL. WS-23 was cytotoxic in the MTT assay at concentrations 90 times lower than concentrations in Puff fluids. The risk of cancer (MOE<10 000) was greater for mint than for menthol products and greater for Puff than for JUUL. Switching from flavoured JUUL to Puff e-cigarettes may expose users to increased harm due to the higher levels of WS-23 and pulegone in Puff products. Cancer risk may be reduced in e-cigarettes by using pure menthol rather than mint oils to produce minty-flavoured e-cigarette products.
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影响因子：
5.2
作者：
Klausner K
通讯作者：
Klausner K
影响因子：
5.2
作者：
Huang J;Duan Z;Kwok J;Binns S;Vera LE;Kim Y;Szczypka G;Emery SL
通讯作者：
Emery SL
影响因子：
5.2
作者：
Erythropel HC;Anastas PT;Krishnan-Sarin S;O'Malley SS;Jordt SE;Zimmerman JB
通讯作者：
Zimmerman JB
影响因子：
3.4
作者：
Escher, S. E.;Tluczkiewicz, I.;Mangelsdorf, I.
通讯作者：
Mangelsdorf, I.
影响因子：
3.7
作者：
Hoffman, Allison C
通讯作者：
Hoffman, Allison C