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Method for analyzing sweet component in smoke in oral saliva of smoker

An analysis method and technology for smokers, applied in the field of cigarette smoke chemistry, can solve the problems of weak correlation of smoking sensation, little research on sweetness components, and no analysis method has been formed, and achieve accurate and reliable detection results, good richness and so on. Simple and convenient effects with integrated action and pre-processing

Pending Publication Date: 2022-05-20
SHANGHAI TOBACCO GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the components of mainstream smoke captured by Cambridge filters are quite different from the actual smoke. However, there are few studies on the sweetness components in the saliva of smokers, and a relatively mature analysis method has not yet been formed.

Method used

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  • Method for analyzing sweet component in smoke in oral saliva of smoker
  • Method for analyzing sweet component in smoke in oral saliva of smoker
  • Method for analyzing sweet component in smoke in oral saliva of smoker

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] 1. Sample pretreatment

[0069] Smokers choose a Chinese-style flue-cured tobacco cigarette for smoking, and immediately rinse their mouth with 20 mL of purified water for 30 seconds after smoking, and collect the saliva obtained in a collection tube and seal it for storage.

[0070] The saliva was transferred to a 20 mL headspace glass vial, covered with a septum-sealed cap, and heated and equilibrated at 35°C for 5 min.

[0071] At the same time, the HiSorb extraction rod was aged under the protection of high-purity helium, heated at 280 ° C for 30 min, and the flow rate of helium gas was 8 mL / min. Cool naturally after aging.

[0072] Insert the HiSorb extraction stick into the equilibrated headspace glass bottle containing the saliva sample for shaking and heating extraction to ensure that the HiSorb extraction layer is immersed in the saliva, and the HiSorb extraction layer is coated with polydimethylsiloxane (PDMS). With the shaking speed of 300r / min, extraction ...

Embodiment 2

[0083] 1. Sample pretreatment

[0084] The smoker chooses a mixed cigarette to smoke, and immediately rinses the mouth with 20 mL of pure water for 30 seconds after smoking, and collects the saliva obtained in a collection tube and seals it for storage. The subsequent preparation steps of saliva are the same as in Example 1.

[0085] 2. Determination

[0086] After thermal desorption, gas chromatography-mass spectrometry is used for detection, and the specific analysis conditions are the same as in Example 1. See the test results figure 2 . Methods 17 kinds of smoke sweet components were detected in the saliva of mixed cigarettes.

Embodiment 3

[0088] The detection result of embodiment 1 is compared with embodiment 2, comparative result sees Figure 4 . Depend on Figure 4 It can be seen that there are 17 kinds of smoke sweetness components detected in the saliva of Chinese-style flue-cured tobacco and mixed cigarettes. The difference between the two lies in the content of sweetness components in each smoke, and the content of sweetness components in flue-cured tobacco in Chinese style is relatively higher.

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Abstract

The invention provides a method for analyzing sweet components in smoke in saliva in the oral cavity of a smoker, which comprises the following steps: heating and balancing the saliva obtained after the smoker smokes a cigarette, inserting an extraction rod into the saliva for oscillating, heating and extracting, taking out the extraction rod for thermal desorption, and measuring by adopting gas chromatography-mass spectrometry. Therefore, the content of the sweet component in the smoke in the saliva is determined. According to the analysis method for the smoke sweet component in the oral saliva of the smoker, comprehensive analysis on the trace smoke sweet component in a saliva complex matrix can be achieved, no organic reagent needs to be used in the detection process, and the method is non-toxic, safe, environmentally friendly, low in detection cost and good in popularization and application.

Description

technical field [0001] The invention belongs to the technical field of cigarette smoke chemistry, and relates to a method for analyzing the sweetness components of smoke in oral saliva of smokers. Background technique [0002] The "sweetness" of cigarette smoke is an important taste characteristic of cigarette smoke, and it is also a key indicator that affects the sensory quality and style characteristics of cigarettes. It is one of the important symbols that distinguish Chinese-style cigarettes from British-style and American-style cigarettes. When a smoker smokes a cigarette, the shredded tobacco is burned and cracked to produce volatile sweeteners such as pyrones, furanones, and cyclopentenones. These sweet chemical components are dissolved and absorbed by oral saliva. function, thereby causing the smoker's oral sensory response. Therefore, the analysis of smoke sweetness components in smokers' saliva has more important practical significance for the study of cigarette q...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/30G01N30/32G01N30/72G01N30/86
CPCG01N30/02G01N30/06G01N30/30G01N30/32G01N30/72G01N30/8675G01N2030/062
Inventor 梁德民费婷王嘉乐乔枞吴秉宇张天童王文俊
Owner SHANGHAI TOBACCO GRP CO LTD
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