The effect of tobacco ingredients on smoke chemistry. Part II: Casing ingredients
The effect of tobacco ingredients on smoke chemistry. Part II: Casing ingredients
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DOI：
10.1016/j.fct.2003.08.009
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发表时间：
2004-01-01
影响因子：
4.3
通讯作者：
Smith, G
中科院分区：
文献类型：
--
作者：
Baker, RR;da Silva, JRP;Smith, G
这是一项研究的第二部分，其中评估了向烟草中添加一系列成分对卷烟主流烟气化学成分的影响。对烟雾化学的研究主要集中在美国和加拿大的管理当局认为与吸烟有关的疾病有关的烟雾成分上。在研究的这一部分中，29种肠衣成分和三种保湿剂的效果在英美烟草公司通常用于卷烟的最大水平下进行了评估。这使得本研究第I部分和第11部分评估的成分总数达到482种。在香烟上添加的外壳成分的水平高达68毫克。它们对烟雾成分的影响一般大于调味成分的影响，调味成分的添加量为百万分之一。相对于对照香烟，许多外壳成分混合物对烟雾中研究的分析物水平没有统计学显著影响，或者在某些情况下降低高达44%。本文重点介绍了烟雾中增加的那些分析物。最大的增加是甲醛含量，在一种情况下高达26微克（73%），从含有糖的外壳混合物中观察到。这很可能是由于糖的热解产生甲醛。还观察到其他分析物偶尔小幅增加。然而，当考虑到分析方法的长期变异性时，许多这些增加不存在统计学显著性。的意义和可能的原因进行了讨论的增加。(C)2003爱思唯尔有限公司。保留所有权利。
This is the second part of a study in which the effects of adding a range of ingredients to tobacco on the chemistry of cigarette mainstream smoke are assessed. The examination of smoke chemistry has concentrated on those constituents in smoke that regulatory authorities in the USA and Canada believe to be relevant to smoking-related diseases. In this part of the study the effects of 29 casing ingredients and three humectants have been assessed at the maximum levels typically used on cigarettes by British American Tobacco. This brings the total number of ingredients assessed in Parts I and 11 of this study to 482. The casing ingredients were added at levels of up to 68 mg on the cigarettes. Their effects on smoke constituents were generally larger than the effects of flavouring ingredients, which were added at parts per million levels. Many of the casing ingredient mixtures either had no statistically significant effect on the level of the analytes investigated in smoke relative to a control cigarette, or they produced decreases of up to 44% in some cases. Those analytes that were increased in smoke are highlighted in this paper. The largest increases were for formaldehyde levels, up to 26 mug (73%) in one case, observed from casing mixtures containing sugar. This is most likely due to the generation of formaldehyde by pyrolysis of sugars. Occasional small increases were also observed for other analytes. However, the statistical significance of many of these increases was not present when the long-term variability of the analytical method was taken into account. The significance and possible reasons for the increases are discussed. (C) 2003 Elsevier Ltd. All rights reserved.