title: Survey on the presence of butyltin compounds in chinese alcoholic beverages, determined by using headspace solid-phase microextraction coupled with gas chromatography-flame photometric detection.
abstract: The use of butyltin compounds in some food packaging leads to the contamination of liquid food and may result in subsequent adverse effects on people's health through the food chain. A survey of butyltin compounds in Chinese alcoholic beverages purchased from retail markets was carried out by using solid-phase microextraction (SPME) followed by gas chromatography coupled with flame photometric detection. Forty-four samples including wine, liquor, and champagne were studied. The levels of monobutyltin and dibutyltin ranged from <0.016 to 5.687 and from <0.0022 to 33.257 microg of Sn/L, respectively. Low levels of tributyltin were detected. The presence of dibutyltin in wine samples was further confirmed by GC-MS. The result indicated that dry wines generally contained more dibutyltin than sweet wines. The concentrations of butyltin compounds in liquor samples were lower than those in wine samples.
authors.affiliation: Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, P.O. Box 2871, Beijing, 100085, China. jbjiang@mail.rcees.ac.cn
authors.forename: Ji-Yan
authors.initials: JY
authors.lastname: Liu
authors.forename: Gui-Bin
authors.initials: GB
authors.lastname: Jiang
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D002681:China; D002849:Chromatography, Gas / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry; D009947:Organotin Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis
chemical_list: D009947:Organotin Compounds