Hideo Tomita

Determination of mutagens, amino-α-carbolines in grilled foods and cigarette smoke condensate

The amounts of 2 mutagens, 2-amino-9H-pyrido[2,3-b]indole (AC) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAC), in grilled foods and cigarette smoke condensate wer3e determined by analysis system composed of HPLC and spectrofluorometer. The AC and MeAC contents of 1 g of grilled beef were 650.8 ng and 63.5 ng, respectively. They were equivalent to those of about 8 cigarettes. The smoke condensate of a blended cigarette (A) contained 79.7 ng of AC and 6.2 ng of MeAC.

Estimation of personal exposure to tobacco smoke with a newly developed nicotine personal monitor.

To evaluate the actual level of exposure of nonsmokers to tobacco smoke in their living environments, a convenient personal monitor of nicotine specific for tobacco smoke has been developed. The nicotine personal monitor consists of a sampler tube containing 450 mg of Uniport-S coated with silicon OV-17 and a portable sampling pump with a mechanical counter for obtaining total sampling volume. Using the personal monitor attached to a nonsmoker, ambient nicotine was collected in the sampler tube by drawing environmental air at a constant flow rate for a maximum period of 8 hr. The collected nicotine was desorbed by heating and directly transferred onto a GC column with a carrier gas. The amounts of nicotine inhaled by passive smoking in various living environments were estimated to be in the range of 0.9-40 micrograms/hr. These levels are equivalent to those from the active smoking of about 0.001-0.044 ordinary cigarettes in 1 hr.

Chemical Studies on Ninhydrin-Positive Compounds in Cured Tobacco Leaves: Part II. Isolation of l-Deoxy-1-l-Prolino-d-Fructose

l-Deoxy-l-l-proIino-d-fructose was isolated from flue-cured tobacco leaves in crystalline form. The structure was confirmed by comparison with synthetic compound.

Chemical Studies on Ninhydrin-Positive compounds in Cured Tobacco Leaves:Part I. Identification of 2-Pyrrolidine Acetic Acid, a New Amino Acid, and 1-Pipecolic Acid

A new amino acid, 2-pyrrolidine acetic acid and 1-pipecolic acid were isolated from cured tobacco leaves. The former structure was confirmed by comparison with synthetic compound.