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KMID : 1007520090180020471
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Food Science and Biotechnology
2009 Volume.18 No. 2 p.471 ~ p.474
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Determination of Formaldehyde in Cigarette Smoke and Inhibitory Effect of Plant Volatile Extracts on the Formation of Formaldehyde
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Her Jae-Young
Jang Hae-Won
Lee Kwang-Geun
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Abstract
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Formaldehyde (FA) is a carcinogenic compound present in cigarette smoke. In this study, the amount offormaldehyde was analyzed in 5 kinds of cigarettes and the inhibitory effect of plant volatile extracts on the formation of FAwas investigated. After extraction of the cigarette sample, FA was converted into its thiazolidine derivatives by reaction withcysteamine, and then measured using a gas chromatography-nitrogen phosphorus detector (GC-NPD). The concentrations ofFA in cigarette smoke were found between 138.24 and 217.82μmol/g cigarette smoke. Extracts isolated from Welsh onion(Allium cepa L.), garlic (Allium sativum L.), crown daisy (Chrylsanthemum coronarium L.), green pepper (Capsicum annuumL.), 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 ofFA were 64, 47, 38, 47, and 19%, respectively.
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KEYWORD
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formaldehyde, thiazolidine derivative, gas chromatography-nitrogen phosphorus detector, aroma extract
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