Department of Civil and Environmental Engineering, Hanyang University, 222 Wangsimni-Ro, Seoul 04763, Republic of Korea.
Department of Civil and Environmental Engineering, Hanyang University, 222 Wangsimni-Ro, Seoul 04763, Republic of Korea.
Environ Res. 2018 Oct;166:324-333. doi: 10.1016/j.envres.2018.06.013. Epub 2018 Jun 14.
The effect of flavors on carbonyl compound (CC) emission factors (EF) from electronic cigarettes (ECs) vaping was investigated at the default vaping (voltage) setting in all experiments using a total of 21 lab-made e-liquid samples (five different types of retail flavorant bases: beverage/dessert/fruit/mint/tobacco). Each flavorant base was added to a separate unflavored base composed of a 1:1 mixture of propylene glycol/vegetable glycerol (PG/VG) at four levels (5/10/30/50% (v/v)). The e-liquid CC levels increased linearly with flavorant base content, 1.3-10.5 times (R: 0.762-0.999). The vaping CC EFs increased linearly with flavorant base content (if ≥ 10%) from 1.0 to 92 times (R: 0.431-0.998). For flavorant base content of 0%, 5%, and 10%, the EFs ranged from undetected to 0.11 μg puff (acetone). The 40-year cancer risk due to formaldehyde (70 kg EC user inhaling 5% flavorant base content e-liquid: 120 puffs day) is estimated to be 2.0E-06 (highest) compared to 1.0E-06 for the 1:1 PG:VG base. Most formaldehyde vaped from the fruit flavored e-liquid was the flavorant base. The CC concentrations in EC liquids (before vaping) were approximately linear with e-liquid flavorant base content. Retail e-liquid product information labels should be guided to provide a complete list of all ingredients, their concentrations, and carbonyl compound EFs.
研究了在所有实验中，使用总共 21 种实验室自制电子烟液样品（五种不同类型的零售调味剂基础：饮料/甜点/水果/薄荷/烟草），在默认的电子烟（电压）设置下，口味对电子烟液羰基化合物（CC）排放因子（EF）的影响。每种调味剂基础都添加到由 1:1 丙二醇/蔬菜甘油（PG/VG）混合物组成的单独无调味基础中，分为四个水平（5/10/30/50%（体积/体积））。电子烟液 CC 水平随调味剂基础含量呈线性增加，增加了 1.3-10.5 倍（R：0.762-0.999）。电子烟 CC EF 随调味剂基础含量呈线性增加（如果≥10%），增加了 1.0 至 92 倍（R：0.431-0.998）。对于 0%、5%和 10%的调味剂基础含量，EF 范围从未检出到 0.11μg 口（丙酮）。与 1:1 PG:VG 基础相比，70kg EC 用户吸入 5%调味剂基础电子烟液（每天 120 口）时，由于甲醛（70kg EC 用户吸入 5%调味剂基础电子烟液：每天 120 口）而导致的 40 年癌症风险估计为 2.0E-06（最高）。从水果味电子烟液中蒸发的甲醛大部分来自调味剂基础。电子烟液（蒸发前）中的 CC 浓度与电子烟液调味剂基础含量大致呈线性关系。零售电子烟液产品信息标签应指导提供所有成分及其浓度和羰基化合物 EF 的完整清单。
