Detection of 5-hydroxymethylfurfural and furfural in aerosols of electronic cigarette -

Abstract

The flavorant variety expansion in electronic cigarette market has heavily served in promoting youth vaping. Among various flavorants, sweetness has been identified as an important factor for the choice of e-liquids. Sugar compounds imparting the sweet flavoring might be intentionally added by manufactures or delivered from tobacco leaves during extraction processes. These compounds can thermally degrade into 5-hydroxymethylfurfural (HMF) and furfural (FA); a class of furnaic compounds that have raised potential health concerns. In this work HMF and FA formation in electronic cigarettes aerosol was systematically studied by varying sugar type and concentration, battery input and puff duration. Specifically, PG-VG standard solutions containing sucrose, glucose and fructose were vaped using a customized puffing machine operating at (4.3 and 10.8) W power and (4 and 8) sec puff duration. Generated aerosols were collected on filter pads, extracted and then analyzed according to an optimized SPE-GC-MS method. It has been found that e-liquids with sucrose and glucose content 0.02percent (0.38 mg-mL) are considered potential sources of HMF and FA when vaped. Unlike puff duration, battery input and sugar concentration have significant influence on furanic yields. Additionally, a LC-ESI-MS method with minimal sample handling was designed to assess sucrose, glucose and fructose compounds in e-liquid solutions. Sugar compounds were detected in e-liquids flavored with Carnival Cotton Candy, Creme Anglaise and Welsh Taffi. It has been found that under certain conditions the presence of sugar compounds expose ECIG users to potentially harmful compounds.