SummaryAlthough smoking is responsible for a huge variety of diseases which result in ~16% of the fatalities in the United States and Europe respectively, cigarettes are still being sold far and wide. Mentholated cigarettes were introduced in 1920, since then to today social recognition and the use of flavored tobacco products is still increasing especially within young people. The EU adopted as its measure to reduce tobacco use among adolescents the prohibition of tobacco products with a characteristic flavor by means of the directive 2014/40/EU of the European Parliament and the Council.For this reason, we developed a method for the simultaneous determination of 14 tobacco flavors like menthol, menthol-like and other compounds via gas-chromatography coupled with mass-spectrometry (GC/MS) and analyzed 21 different tobacco products (mentholated and non-mentholated cigarettes, as well as electrically heated tobacco products (EHTPs)) of the German market regarding their flavoring compound patterns. The highest amounts of flavoring compounds were determined in menthol cigarettes (~10,000 μg/stick) whereas non-mentholated cigarettes and EHTPs featured only ~10 μg/stick. In total, seven flavoring compounds like menthol, L-menthone, L-linalool, isopulegol, geraniol, camphor and WS-3 (cooling agent) were available within the samples. Mentholated cigarettes could be clearly identified since > 99% of the measured flavoring compounds was represented by menthol. Although flavoring compounds in non-mentholated cigarettes and EHTPs were quite comparable, they could be differentiated due to different flavoring compound patterns. Brandspecific flavoring compound patterns were not recognized.
Abiotic and biotic transformation of toxaphene (camphechlor) results in the selective enrichment of recalcitrant congeners while other, less persistent compounds of technical toxaphene (CTTs) are degraded. Until now, there has been little knowledge on oxidation transformation of toxaphene. For instance, the existence of hydroxylated CTTs (OH-CTTs) in authentic environmental and food samples has not been proven. For this reason, we synthesized a mixture consisting of tetra- to heptachlorinated OH-CTTs and simplified it by countercurrent chromatography (CCC). Thus, 227 OH-CTTs were detected in the CCC fractions (12 tetra-, 117 penta-, 81 hexa-, and 17 heptachlorinated OH-CTTs), which was >50% more than detected before the fractionation. One CCC fraction consisting of only 18 OH-CTTs was used to develop a sample cleanup method which aimed to remove CTTs, isobaric PCBs, and sample matrix. The final cleanup procedure consisted of (i) gel permeation chromatography (GPC) and adsorption chromatography using (ii) deactivated and (iii) activated silica gel. Hence, up to 320 and 4350 μg/kg lipid weight of octa- and nonachlorinated CTTs were detected in four liver samples and adipose tissue of polar bears, respectively. Furthermore, the presence of one hexachlorinated OH-CTT isomer could be verified in the samples, which was about 1% of the octachlorinated CTTs determined in the liver samples.
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