一种风味化学热降解分析方法
Michael J Oldham1, Lena Jeong1, I Gene Gillman1
1Juul Labs, Inc., Washington, DC 20004, USA.
Toxics
|January 22, 2024
概括
一种新的热降解方法选电子尼古丁输送系统 (ENDS) 的风味化学物质. 该技术通过分析热引起的化学变化来评估潜在的毒理风险,有助于开发更安全的ENDS配方.
科学领域:
- 分析化学 分析化学
- 毒理学 毒理学 毒理学
- 材料科学 材料科学 材料科学
背景情况:
- 电子尼古丁输送系统 (ENDS) 中的香料化学物质由于热引起的降解而带来毒理挑战.
- 了解热降解途径对于评估ENDS配方的安全性至关重要.
研究的目的:
- 开发和验证一种热降解技术,用于选ENDS中使用的风味化学品.
- 评估ENDS配方中的风味化学品的毒理潜力.
主要方法:
- 使用甘油/甘醇混合物优化了一种烧解剂系统,以模仿ENDS热降解产品 (乙甲,烯蛋白,甘油醇).
- 气色谱-质谱法 (GC/MS) 用于对90种风味化学品及其热降解剂进行定量和半定量分析.
- 评估了风味的化学完整性和确定的热降解产品的数量.
主要成果:
- 建立了一种可重复的热降解方法,产生了ENDS特有的热降解剂.
- 经过热应力后,大量测试的风味化学品 (20,26和15) 显示出高完整性 (>99%,>95%,>90%完整).
- 大多数口味化学品产生了有限数量的暂时确定的热降解产品 (少于10-12).
结论:
- 开发的热降解技术为ENDS的风味化学品的毒理学查提供了实用和信息化的方法.
- 该方法有助于通过评估其热稳定性和降解产物来识别用于ENDS配方的潜在更安全的风味化学物质.
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