Formaldehyde (FA) is a carcinogenic compound present in cigarette smoke. In this study, the amount of formaldehyde was analyzed in 5 kinds of cigarettes and the inhibitory effect of plant volatile extracts on the formation of FA was investigated. After extraction of the cigarette sample, FA was conv...
Formaldehyde (FA) is a carcinogenic compound present in cigarette smoke. In this study, the amount of formaldehyde was analyzed in 5 kinds of cigarettes and the inhibitory effect of plant volatile extracts on the formation of FA was investigated. After extraction of the cigarette sample, FA was converted into its thiazolidine derivatives by reaction with cysteamine, and then measured using a gas chromatography-nitrogen phosphorus detector (GC-NPD). The concentrations of FA in cigarette smoke were found between 138.24 and $217.82{\mu}mol/g$ cigarette smoke. Extracts isolated from Welsh onion (Allium cepa L.), garlic (Allium sativum L.), crown daisy (Chrylsanthemum coronarium L.), green pepper (Capsicum annuum L.), and sesame dropwort (Oenanthe javanica DC) were used for analyzing their inhibitory effects on the formation of FA. The inhibitory effects of extracts of Welsh onion, garlic, crown daisy, green pepper, and sesame dropwort on the formation of FA were 64, 47, 38, 47, and 19%, respectively.
Formaldehyde (FA) is a carcinogenic compound present in cigarette smoke. In this study, the amount of formaldehyde was analyzed in 5 kinds of cigarettes and the inhibitory effect of plant volatile extracts on the formation of FA was investigated. After extraction of the cigarette sample, FA was converted into its thiazolidine derivatives by reaction with cysteamine, and then measured using a gas chromatography-nitrogen phosphorus detector (GC-NPD). The concentrations of FA in cigarette smoke were found between 138.24 and $217.82{\mu}mol/g$ cigarette smoke. Extracts isolated from Welsh onion (Allium cepa L.), garlic (Allium sativum L.), crown daisy (Chrylsanthemum coronarium L.), green pepper (Capsicum annuum L.), and sesame dropwort (Oenanthe javanica DC) were used for analyzing their inhibitory effects on the formation of FA. The inhibitory effects of extracts of Welsh onion, garlic, crown daisy, green pepper, and sesame dropwort on the formation of FA were 64, 47, 38, 47, and 19%, respectively.
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가설 설정
A standard calibration curve was generated as shown in Fig. 3. The range of thiazolidine standards was between 25 and 100 nmol/mL. The correlation coefficient (R2) of the standard calibration curve was 0.
제안 방법
The purpose of this study was to quantify FA in 5 kinds of cigarette smoke by applying derivatization, extraction, and gas chromatographic analysis of FA. In addition, we examined the inhibitory effects of plant volatile extracts on the formation of FA.
An Agilent Model 6890 GC system equipped with an NPD system and a 30 m×0.35 mm i.d. DB-WAX column (J&W Scientific, Folsom, CA, USA) was used for the quantitative analysis of thiazolidines.
대상 데이터
), and sesame dropwort (Oenanthe javanica DC) were grown and harvested at Dongguk University Farm located in Goyang, Gyeonggi, Korea (2007). Three kinds of domestic cigarettes and 2 imported cigarettes were purchased from a local retail shop.
Cysteamine hydrochloride, thiazolidine, and 2,4,5-trimethylthiazole were purchased from Sigma-Aldrich (St. Louis, MO, USA). Dichloromethane and sodium sulfate were purchased from Junsei Co.
데이터처리
Sample preparation and analysis of all samples were done in triplicate (n=3). A statistical analysis was processed using Microsoft Excel T-test program.
이론/모형
The split ratio was 20:1 and injection volume was 1 µL. The quantitative analysis was conducted according to the internal standard method. The concentration of FA in the unknown sample was determined by the mass of thiazolidine in the sample (1 mol of FA corresponds to 1 mol thiazolidine).
성능/효과
The GC-NPD chromatogram of a thiazolidine standard using 2,4,5-trimethylthiazole as an internal standard is shown in Fig. 2. The retention time of thiazolidine and 2,4,5- trimethylthiazole were 10.17 and 12.83 min, respectively. A standard calibration curve was generated as shown in Fig.
In conclusion, FA in cigarette smoke was analyzed in 5 kinds of cigarettes and the inhibitory effect of several plant volatile extracts on the formation of FA was investigated. The plants commonly used in Korean food preparations, such as Welsh onion, garlic, crown daisy, green pepper, and sesame dropwort have their own aroma, and these aroma compounds inhibited varying amounts of formation of FA.
후속연구
5%, respectively. The possible inhibitory effects of more Korean plant extracts on the formation of harmful aldehydes including FA and acetaldehyde formed by cigarette smoke will be investigated as part of future studies.
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