The effect of tobacco ingredients on smoke chemistry. Part I: Flavourings and additives
The effect of tobacco ingredients on smoke chemistry. Part I: Flavourings and additives
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DOI：
10.1016/s0278-6915(03)00189-3
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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
450烟草成分添加到烟草上的44个“霍夫曼分析物”在主流卷烟烟气的影响已经确定。美国和加拿大的监管机构认为这些分析物与吸烟相关疾病有关。它们是基于D.霍夫曼和位于纽约的美国健康基金会的同事。成分包括431种香料，1种香料/溶剂，1种溶剂，7种防腐剂，5种粘合剂，2种保湿剂，2种加工助剂和1种填充剂。使用标准ISO吸烟机条件抽吸含有成分混合物的香烟。将来自含有成分混合物的测试香烟的烟雾中的“霍夫曼分析物”的水平与来自不含成分的对照香烟的那些进行比较。在实践中，通常将调味成分添加到还含有外壳成分和再造烟草材料的烟草中。为了使烟草混合物尽可能真实，在本研究中进行了三次比较。这些是：（a）含有典型的美国混合、包装烟草并掺入再造烟草的对照香烟与在这种烟草中添加了调味剂成分的测试香烟;（B）仅含有烟草的对照香烟与具有烟草包装并掺入调味剂的测试香烟;（c）仅含有烟草的对照香烟与掺入在实验片材中制成的添加剂的测试香烟。试验香烟和对照香烟之间差异的显著性是使用特定测量场合的数据变异性，并考虑到在本研究中确定分析的一年期间内分析测量的长期变异性来确定的。在本研究的一年时间内，通过多次测量参考香烟中44种“霍夫曼分析物”的水平来确定这种长期变化。这些成分被添加到实验香烟中，达到或超过英美烟草公司商业使用的最高水平。在大多数情况下，成分混合物对烟雾中总颗粒物和一氧化碳水平的影响与对照组没有显著差异，并且任何成分混合物的影响都不超过10%。发现在大多数情况下，调味成分的混合物（通常以百万分之几的水平添加）相对于对照香烟对分析物烟雾产量没有统计学显著影响。偶尔，对于一些混合物，相对于对照香烟，观察到一些烟雾分析物水平的增加和减少。这些差异通常高达约15%的混合物含有调味成分。当考虑到分析方法的长期变异性时，许多差异的显著性不存在。对于含有外壳成分的成分混合物的测试香烟，在大多数情况下，烟雾分析物水平也没有显著变化。观察到的这些变化如下。对于大多数烟草特有的亚硝胺（高达24%）、NOx、大多数酚类（高达34%）、苯并[a]芘以及一些芳香胺和“霍夫曼清单”上的杂项有机化合物，在一些成分混合物中观察到烟雾水平的降低。在某些测试香烟中，观察到烟雾中氨、HCN、甲醛和铅的含量增加（高达24%）。考虑到分析方法的长期变异性，氨和铅的增加并不显著。与含有纤维素成分的添加剂混合物相比，烟雾中某些羰基化合物的产率增加;特别是甲醛增加了68%。这是本研究中任何烟雾分析物水平中观察到的最大单一变化。这些羰基化合物由添加剂混合物中存在的纤维素和其他多糖材料的热解产生。使用该测试香烟，所有烟草特有的亚硝胺、酚类、半挥发性碱、NO以及“霍夫曼列表”上的一些芳香胺和杂项有机化合物均降低，最高达22%。即使考虑到分析方法的长期可变性，其中许多差异的意义仍然存在。烟雾中所有其他“霍夫曼分析物”的水平与对照香烟的水平没有显著差异。除了焦油、尼古丁和一氧化碳的测定外，目前还没有国际公认的标准方法来测量其他“霍夫曼分析物”。每个实验室都使用自己的方法，实验室之间存在很大的差异，以及给定实验室随时间的变化。因此，重要的是，在不同香烟之间的烟雾分析物的任何比较中，所有分析物都应在同一实验室中同时测量。本研究就是这种情况，所有方法都经过了内部验证。(C)2003 Elsevier Ltd.保留所有权利。
The effects of 450 tobacco ingredients added to tobacco on the forty-four "Hoffmann analytes" in mainstream cigarette smoke have been determined. These analytes are believed by regulatory authorities in the USA and Canada to be relevant to smoking related diseases. They are based on lists published by D. Hoffmann and co-workers of the American Health Foundation in New York. The ingredients comprised 431 flavours, 1 flavour/solvent, 1 solvent, 7 preservatives, 5 binders, 2 humectants, 2 process aids and I filler. The cigarettes containing mixtures of the ingredients were smoked using the standard ISO smoking machine conditions. The levels of the "Hoffmann analytes" in the smoke from the test cigarettes containing the ingredient mixture were compared to those from control cigarettes without the ingredients. In practice, flavouring ingredients are typically added to tobacco that also contains casing ingredients and reconstituted tobacco materials. In order to keep the tobacco mixtures as authentic as possible, three comparisons have been made in this study. These are: (a) control cigarette containing a typical US blended, cased tobacco incorporating reconstituted tobacco versus test cigarettes that had flavouring ingredients added to this tobacco; (b) control cigarette containing tobacco only versus test cigarettes with the tobacco cased and incorporating flavourings; (c) control cigarette containing tobacco only versus test cigarette incorporating additives made in an experimental sheet material. The significances of differences between the test and control cigarettes were determined using both the variability of the data on the specific occasion of the measurement, and also taking into account the long-term variability of the analytical measurements over the one-year period in which analyses were determined in the present study. This long-term variability was determined by measuring the levels of the 44 "Hoffmann analytes" in a reference cigarette on many occasions over the one-year period of this study. The ingredients were added to the experimental cigarettes at or above the maximum levels used commercially by British American Tobacco. The effect of the ingredient mixtures on total particulate matter and carbon monoxide levels in smoke was not significantly different to the control in most cases, and was never more than 10% with any ingredient mixture. It was found that, in most cases, the mixtures of flavouring ingredients (generally added in parts per million levels) had no statistically significant effect on the analyte smoke yields relative to the control cigarette. Occasionally with some of the mixtures, both increases and decreases were observed for some smoke analyte levels relative to the control cigarette. These differences were generally up to about 15% with the mixtures containing flavouring ingredients. The significance of many of the differences was not present when the long-term variability of the analytical methodology was taken into account. For the test cigarettes with ingredient mixtures containing casing ingredients, there were again no significant changes in smoke analyte levels in most cases. Those changes that were observed are as follows. Decreases in smoke levels were observed with some ingredient mixtures for most of the tobacco specific nitrosamines (up to 24%), NOx, most of the phenols (up to 34%), benzo[a]pyrene, and some of the aromatic amines and miscellaneous organic compounds on the "Hoffmann list". Increases were observed for some test cigarettes in smoke ammonia, HCN, formaldehyde and lead levels (up to 24%).The significance of the ammonia and lead increases was not present when the long-term variability of the analytical methodology was taken into account. The yields of some carbonyl compounds in smoke were increased in one comparison with an additives mixture containing cellulosic components; in particular, formaldehyde was increased by 68%. This was the largest single change seen in any smoke analyte level in this study. These carbonyls are produced from the pyrolysis of cellulosic and other polysaccharide materials, present in the additives mixture. With this test cigarette, all tobacco specific nitrosamines, phenols, semi-volatile bases, NO, and some aromatic amines and miscellaneous organic compounds on the "Hoffmann list" were decreased, by up to 22%. The significance of many of these differences remained even when the long-term variability of the analytical methodology was taken into account. The levels of all other "Hoffmann analytes" in the smoke were not significantly different to those of the control cigarette. With the exception of the determinations of "tar", nicotine and carbon monoxide, there are currently no internationally recognised standard methods for measurement of the other "Hoffmann analytes". Each laboratory uses its own methods and there are large laboratory-to-laboratory variations, as well as variations over time in a given laboratory. Therefore, it is important that in any comparison of smoke analytes amongst different cigarettes, all the analytes should be measured in the same laboratory and at the same time. This was the case in the present study and all the methods have been validated internally. (C) 2003 Elsevier Ltd. All rights reserved.