Analysis of Menthol, Menthol-Like, and Other Tobacco Flavoring Compounds in Cigarettes and in Electrically Heated Tobacco Products
Analysis of Menthol, Menthol-Like, and Other Tobacco Flavoring Compounds in Cigarettes and in Electrically Heated Tobacco Products
复制标题
DOI：
10.2478/cttr-2018-0010
复制
发表时间：
2018-08-01
期刊：
影响因子：
--
通讯作者：
Hahn, Juergen
中科院分区：
文献类型：
--
作者：
Reger, Lea;Moss, Julia;Hahn, Juergen
尽管吸烟是导致各种疾病的原因，在美国和欧洲分别导致约16%的死亡，但香烟仍然被广泛销售。加香香烟于1920年推出，从那时到今天，社会认可和加香烟草产品的使用仍在增加，特别是在年轻人中。欧盟通过欧洲议会和理事会指令2014/40/EU禁止具有特征香味的烟草制品作为其减少青少年烟草使用的措施。为此，我们开发了一种同时测定薄荷醇等14种烟草香味的方法，薄荷样和其他化合物通过气相色谱-质谱联用（GC/MS），并分析了21种不同的烟草产品（含薄荷的和不含薄荷的香烟，以及电加热烟草产品（EHTPs））的香味化合物模式。在薄荷醇香烟中测定了最高量的调味化合物（类似于10，000 μ g/棒），而非薄荷醇香烟和EHTPs的特征仅为~ 10 μ g/棒。在样品中总共有七种调味化合物，如薄荷醇、L-薄荷酮、L-芳樟醇、异蒲勒醇、香叶醇、樟脑和WS-3（清凉剂）。可以清楚地识别出加香香烟，因为> 99%的测量的调味化合物由薄荷醇表示。尽管非薄荷醇香烟和EHTPs中的调味化合物相当可比，但由于不同的调味化合物模式，它们可以被区分。品牌特定的调味化合物模式没有被识别。
Although smoking is responsible for a huge variety of diseases which result in -16% of the fatalities in the United States and Europe respectively, cigarettes are still being sold far and wide. Mentholated cigarettes were introduced in 1920, since then to today social recognition and the use of flavored tobacco products is still increasing especially within young people. The EU adopted as its measure to reduce tobacco use among adolescents the prohibition of tobacco products with a characteristic flavor by means of the directive 2014/40/EU of the European Parliament and the Council.For this reason, we developed a method for the simultaneous determination of 14 tobacco flavors like menthol, menthol-like and other compounds via gas-chromatography coupled with mass-spectrometry (GC/MS) and analyzed 21 different tobacco products (mentholated and non-mentholated cigarettes, as well as electrically heated tobacco products (EHTPs)) of the German market regarding their flavoring compound patterns. The highest amounts of flavoring compounds were determined in menthol cigarettes (similar to 10,000 mu g/stick) whereas non-mentholated cigarettes and EHTPs featured only -10 lag/stick. In total, seven flavoring compounds like menthol, L-menthone, L-linalool, isopulegol, geraniol, camphor and WS-3 (cooling agent) were available within the samples. Mentholated cigarettes could be clearly identified since > 99% of the measured flavoring compounds was represented by menthol. Although flavoring compounds in non-mentholated cigarettes and EHTPs were quite comparable, they could be differentiated due to different flavoring compound patterns. Brand-specific flavoring compound patterns were not recognized.