Extraction and Characterisation of Flavoured Tobacco by GC-MS Studies and Validation of Results by GC-FID to Investigate Hazardous Flavour Ingredients
Sanjay K. Patil
Department of Chemistry, C. K. Thakur ACS College, New Panvel, Maharashtra-410206, India.
Mukund M. Naik
Department of Chemistry, C. K. Thakur ACS College, New Panvel, Maharashtra-410206, India.
Harshad R. Sonawane
Department of Chemistry, Doshi Vakil Arts and G.C.U.B. Science and Commerce College Goregaon, Raigad, Maharashtra-402103, India.
Baliram T. Vibhute *
Department of Chemistry, G. M. Vedak College of Science, Tala-Raigad, Maharashtra-402 111, India.
*Author to whom correspondence should be addressed.
Abstract
Flavoured tobacco is mainly consumed in India and neighbouring countries like Pakistan, Afghanistan, and Nepal and the hazards are known. Considering the need to identify such flavouring ingredients and a simple analytical method was required to quantify such favouring ingredients and hazardous / allergens, we selected top brands available in India for investigation. We simply extracted the ingredients by triturating with Diethyl Ether, evaporating solvent ether and reconstituting the extract in Acetone & Ethanol for GC-MS & GC-FID work respectively. The flavour ingredients were identified, and hazardous ingredients, viz. Diethyl Phthalate was identified. It was found around 2.5% to 3.0%. The GC-MS method was validated with GC-FID analysis with Linearity, LOD & LOQ study.
Keywords: Flavoured tobacco, GC-MS, GC-FID, diethyl phthalate, aroma compound, nicotine, cigarettes, menthol