Survey of organotin compounds in blended wines.
An extraction method for butyltin, cyclohexyltin, octyltin and phenyltin compounds in wines was developed using 0.05% tropolone in 75% diethyl ether/pentane. Recoveries averaged 96.8% (range 78-121%). Methyl derivatives made by Grignard reaction were quantitated by gas chromatography (GC)-atomic absorption spectrometry (AAS). Twenty-nine of the 90 samples (32.2%) tested contained at least one of the analytes. Mono- and diocyltin were found in one sample only, at levels of 2.41 and 0.12 ng/ml respectively. Dibutyltin levels ranged from < 0.08 to 1.44 ng/ml. Monobutyl and tributyltin were found less frequently and at lower levels than dibutyltin. GC/mass spectrometric analysis confirmed the presence of butyl- and octyltins. No other organotin compounds were detected by either GC-AAS or GC-MS.
Forsyth
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Health Protection Branch, Food Research Division, Bureau of Chemical Safety, Ottawa, ON, Canada.
Sun
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Dalglish
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D008401:Gas Chromatography-Mass Spectrometry; D009947:Organotin Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
D009947:Organotin Compounds