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干大麻中大麻素的热稳定性:一项动力学研究。

Thermal stability of cannabinoids in dried cannabis: a kinetic study.

作者信息

Meija Juris, McRae Garnet, Miles Christopher O, Melanson Jeremy E

机构信息

Metrology, National Research Council Canada, 1200 Montreal Road, Ottawa, ON, K1A 0R6, Canada.

Biotoxin Metrology, National Research Council Canada, 1411 Oxford Street, Halifax, NS, B3H 3Z1, Canada.

出版信息

Anal Bioanal Chem. 2022 Jan;414(1):377-384. doi: 10.1007/s00216-020-03098-2. Epub 2021 Jan 8.

DOI:10.1007/s00216-020-03098-2
PMID:33420535
Abstract

This study was undertaken to quantitatively explore the effect of temperature on the degradation of cannabinoids in dried cannabis flower. A total of 14 cannabinoids were monitored using liquid chromatography and tandem mass spectrometry in temperature environments from - 20 to + 40 C lasting up to 1 year. We find that a network of first-order degradation reactions is well-suited to model the observed changes for all cannabinoids. While most studies focus on high-temperature effects on the cannabinoids, this study provides high-precision quantitative assessment of room temperature kinetics with applications to shelf-life predictions and age estimates of cannabis products.

摘要

本研究旨在定量探究温度对干大麻花中大麻素降解的影响。在-20至+40摄氏度的温度环境下,使用液相色谱和串联质谱法对总共14种大麻素进行了长达1年的监测。我们发现,一级降解反应网络非常适合对所有大麻素观察到的变化进行建模。虽然大多数研究关注高温对大麻素的影响,但本研究提供了室温动力学的高精度定量评估,可应用于大麻产品的保质期预测和年龄估计。

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