Table 1.
The detail information of cigarette tipping paper samples' stock solutions.
| Sample | Label | Detailed information |
|---|---|---|
| Mono-component samples | S1 | Acesulfame 2% |
| S2 | Sucralose 1% | |
| S3 | Neotame 0.1% | |
| S4 | Aspartame 0.1% | |
| S5 | Sodium saccharin 2% | |
| Hybrid-component samples | F1 | Sucralose 1% + Neotame 0.1% |
| F2 | Acesulfame 2% + Sodium saccharin 2% + Aspartame 0.1% |
Figure 1.
The HPLC-MS/MS chromatogram of five sweeteners.
1 – Acesulfame, 2 – Saccharin sodium, 3 – Sucralose, 4 – Aspartame, 5 – Neotame.
Figure 2.
The transfer rate of sweeteners in tipping paper from mono-component and hybrid-component stock solutions.
Table 2.
The physicochemical properties of five sweeteners.
| Sweetener | Structural formula | Molecular weight (g/mol) | pKa | Water solubility (mg/L) | Sweetness valuea |
|---|---|---|---|---|---|
| Acesulfame (Acs) C4H4KNO4S |
| 201242 | 20 | 9.1 × 105 | 200 |
| Sucralose (Suc) C12H19C13O8 |
| 397634 | 125 | 2.82 × 105 | 600 |
| Neotame (Neo) C20H30N2O5 |
| 373463 | 4.1, 7.7 | 1.26 × 104 | 8000 |
| Aspartame (Asp) C14H18N2O5 |
| 294303 | 2.9, 7.3 | 5.65 × 104 | 200 |
| Sodium saccharin (Sac) C7H4NNaO3S |
| 205170 | 13 | 3.3 × 105 | 450 |
a Sweetness value: The relative value indicating the intensity of sweetness based on the sweetness of sucrose (12).
Figure 3.
The decay rate of mono-sweetener on the cigarette tipping paper.
Figure 4.
The decay rates of hybrid-sweeteners on the cigarette tipping paper. Acs = Acesulfame, Suc = Sucralose, Neo = Neotame, Asp = Aspartame, Sac = Sodium saccharine.
Figure 5.
The decay rate of mono-component sweeteners on the cigarette tipping paper under 60 °C and 90 °C.
Figure 6.
The transformation process of sucralose (a) and aspartame (b).
Table 3.
The optimal decay kinetics model in three stages of five sweeteners coated on the cigarette tipping paper.
| Sweetener | Days | k | R2 | n | The optimal kinetics model |
|---|---|---|---|---|---|
| Acesulfame (S1) | 0–30 | 7.53 | 0.9997 | 0.96 | Korsmeyer-Peppas |
| 30–70 | 2.53 | 0.9666 | 0.39 | Korsmeyer-Peppas | |
| 70–180 | 4446.25 | 0.9356 | 0.0062 | Korsmeyer-Peppas | |
| Sucralose (S2) | 0–30 | 44.04 | 0.9988 | 0.34 | Korsmeyer-Peppas |
| 30–70 | 93.69 | 0.9095 | 0.11 | Korsmeyer-Peppas | |
| 70–180 | 93.62 | 0.9482 | 0.12 | Korsmeyer-Peppas | |
| Neotame (S3) | 0–30 | 0.058 | 0.9839 | 1 | Zero-order |
| 30–70 | 0.0053 | 0.8961 | 1 | Zero-order | |
| 70–180 | 0.0011 | 0.9241 | 1 | Zero-order | |
| Aspartame (S4) | 0–30 | 0.067 | 0.9998 | 1 | Zero-order |
| 30–70 | 0.0032 | 1.0000 | 0.9958 | Korsmeyer-Peppas | |
| 70–180 | 1.71 | 0.9077 | 0.05 | Korsmeyer-Peppas | |
| Sodium saccharin (S5) | 0–30 | 33.18 | 0.9995 | 0.93 | Korsmeyer-Peppas |
| 30–70 | 68296.14 | 0.8062 | 0.0027 | Korsmeyer-Peppas | |
| 70–180 | 6.89 | 1.0000 | 1 | Zero-order |
Figure 7.
The optimal decay kinetics model of sweeteners in three stages. (a) Acesulfame, (b) Sucralose, (c) Neotame, (d) Aspartame, (e) Sodium saccharin.
Table 4.
The decay time point of sweeteners and the proposed shelf life of cigarette tipping paper.
| 30 days | 45 days | 60 days | 180 days | |||
|---|---|---|---|---|---|---|
| S1 | Acesulfame | 11.26 | 11.40 | 11.47 | 13.12 | 30~180 |
| S2 | Sucralose | 19.28 | 19.94 | 21.32 | 24.20 | 60~180 |
| S3 | Neotame | 12.47 | 12.76 | 13.99 | 14.92 | 45~180 |
| S4 | Aspartame | 12.16 | 12.53 | 12.96 | 13.69 | 30~180 |
| S5 | Sodium saccharin | 19.71 | 23.73 | 23.77 | 23.96 | 45~180 |
| F2 | Acesulfame | 17.86 | 18.49 | 18.80 | 19.66 | 30~180 |
| F1 | Sucralose | 23.13 | 25.50 | 25.80 | 28.50 | 45~180 |
| F1 | Neotame | 10.75 | 11.67 | 11.98 | 13.21 | 30~180 |
| F2 | Aspartame | 14.24 | 15.44 | 15.64 | 16.73 | 30~180 |
| F2 | Sodium saccharin | 13.92 | 14.03 | 14.10 | 14.50 | 30~180 |