Determination of butyltin, cyclohexyltin and phenyltin compounds in beers and wines.
Butyl- cyclohexyl- and phenyltin compounds were extracted from enzymically-hydrolysed wine and beer samples with 0.05% tropolone in pentane. Methyl derivatives were made by Grignard reaction for determination by gas chromatography-atomic absorption spectrometry. Wine and beer samples contained less than 0.1 to 160 nl/ml of butyltins from an undetermined source of contamination. GC-MS confirmation of butyltins also detected phenyltin, and di- and tricyclohexyltin compounds at levels less than the GC-AAS based method detection limits of 0.05-0.13 ng Sn/mL.
Forsyth
D S
DS
Food Research Division, Health and Welfare Canada, Ottawa, Ontario.
Weber
D
D
Cléroux
C
C
D001515:Beer / Q000032:analysis*; D002849:Chromatography, Gas; D005506:Food Contamination; D008401:Gas Chromatography-Mass Spectrometry; D009947:Organotin Compounds / Q000032:analysis*; D013054:Spectrophotometry, Atomic; D014334:Tropolone; D014920:Wine / Q000032:analysis*
D009947:Organotin Compounds; C063613:phenyltin; D014334:Tropolone