Stanfill S B, Ashley D L
Department of Health and Human Services, Centers for Disease Control and Prevention, National Center for Environmental Health, Division of Environmental Health Laboratory Sciences, Air Toxicants Branch, Atlanta, GA 30341-3724, USA.
J Chromatogr A. 1999 Oct 8;858(1):79-89. doi: 10.1016/s0021-9673(99)00796-7.
Some constituents found in natural flavorings are known to exhibit toxic properties. We developed a rapid method for quantifying 12 flavor-related compounds in cigarette tobacco using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Using selected ion monitoring, we quantified and positively identified coumarin; pulegone; piperonal and nine alkenylbenzenes, including trans-anethole, safrole, methyleugenol and myristicin in one or more brands of cigarettes. In 62% of 68 brands analyzed, we detected one or more of the flavor-related compounds ranging from 0.0018 to 43 microg/g. Toxic properties of these flavor-related compounds may constitute an additional health risk related to cigarette smoking.
已知天然香料中的某些成分具有毒性。我们开发了一种快速方法，采用顶空固相微萃取结合气相色谱 - 质谱联用技术，对卷烟烟草中的12种与香料相关的化合物进行定量分析。通过选择离子监测，我们对香豆素、长叶薄荷酮、胡椒醛以及9种链烯基苯进行了定量分析并确证，其中链烯基苯包括反式茴香脑、黄樟素、甲基丁香酚和肉豆蔻醚，这些成分存在于一个或多个品牌的香烟中。在分析的68个品牌中，62%检测出一种或多种与香料相关的化合物，含量在0.0018至43微克/克之间。这些与香料相关的化合物的毒性可能构成与吸烟相关的额外健康风险。
