Oxidative and inert pyrolysis on-line coupled to gas chromatography with mass spectrometric detection: On the pyrolysis products of tobacco additives.
According to European legislation, tobacco additives may not increase the toxicity or the addictive potency of the product, but there is an ongoing debate on how to reliably characterize and measure such properties. Further, too little is known on pyrolysis patterns of tobacco additives to assume that no additional toxicological risks need to be suspected. An on-line pyrolysis technique was used and coupled to gas chromatography-mass spectrometry (GC/MS) to identify the pattern of chemical species formed upon thermal decomposition of 19 different tobacco additives like raw cane sugar, licorice or cocoa. To simulate the combustion of a cigarette it was necessary to perform pyrolysis at inert conditions as well as under oxygen supply. All individual additives were pyrolyzed under inert or oxidative conditions at 350, 700 and 1000°C, respectively, and the formation of different toxicants was monitored. We observed the generation of vinyl acrylate, fumaronitrile, methacrylic anhydride, isobutyric anhydride and 3-buten-2-ol exclusively during pyrolysis of tobacco additives. According to the literature, these toxicants so far remained undetectable in tobacco or tobacco smoke. Further, the formation of 20 selected polycyclic aromatic hydrocarbons (PAHs) with molecular weights of up to 278Da was monitored during pyrolysis of cocoa in a semi-quantitative approach. It was shown that the adding of cocoa to tobacco had no influence on the relative amounts of the PAHs formed.
German Federal Institute for Risk Assessment (BfR), Department of Chemical and Product Safety, Max-Dohrn-Strasse 8-10, 10589 Berlin, Germany.
Meike
M
Paschke
German Federal Institute for Risk Assessment (BfR), Department of Chemical and Product Safety, Max-Dohrn-Strasse 8-10, 10589 Berlin, Germany.
Christoph
C
Hutzler
German Federal Institute for Risk Assessment (BfR), Department of Chemical and Product Safety, Max-Dohrn-Strasse 8-10, 10589 Berlin, Germany.
Frank
F
Henkler
German Federal Institute for Risk Assessment (BfR), Department of Chemical and Product Safety, Max-Dohrn-Strasse 8-10, 10589 Berlin, Germany. Electronic address: Andreas.Luch@bfr.bund.de.
Andreas
A
Luch
D031002:Acer; D000069956:Chocolate; D003069:Coffee; D003257:Consumer Product Safety; D005421:Flavoring Agents; D000067030:Fruit and Vegetable Juices; D008401:Gas Chromatography-Mass Spectrometry; D006035:Glycyrrhiza; D006722:Honey; D006358:Hot Temperature; D009930:Organic Chemicals / Q000032:analysis*; D010936:Plant Extracts; D053149:Plant Gums; D018517:Plant Roots; D000068242:Prunus domestica; D031786:Saccharum; D013213:Starch
D003069:Coffee; D005421:Flavoring Agents; D009930:Organic Chemicals; D010936:Plant Extracts; D053149:Plant Gums; D013213:Starch
Additive; Ingredient; Oxidative pyrolysis; Polycyclic aromatic hydrocarbons (PAHs); Pyrolysis; Tobacco