title: [Analysis the pollution level of organotins in aquatic food and port wine].
abstract: OBJECTIVE
  To determine the level of organotins in the aquatic food originated from Dalian, Shandong and Tianjin and port wine collected in Beijing market and accumulate data for risk analysis of organotins in food.
  
  
  METHODS
  The samples were extracted by tetrahydrofuran- hydrobromic acid (20/1) and tropolone-hexane (0.03%), and purified by gel-permeation chromatograph. And the pentyl products (penty 1 methyltins, butyltins and phenyltins) were purified by Florisil and detected by gas chromatography pulsed fire photometric detector.
  
  
  RESULTS
  The positive ratios of butyltins for shellfish, snail and fish were 86.4%, 33.3% and 38.9%, respectively. As for phenyltins, the ratios were 68.2%, 16.7% and 44.4%, respectively. The positive ratio of tributyltins, dibutyltins, and triphenyltin in shellfish were 81.8%, 59.1% and 68.2%, and the average grosses of butyltins and organotins were 4.5 microg/kg and 11.1 microg/kg. The positive ratios of tributyltin, dibutyltin and triphenyltin for fish were 38.9%, 22.2% and 50.0%, and the average grosses of butyltins and organotins were 1.3 microg/kg and 2.8 microg/kg. The positive ratio of dimethyltin, dibutyltin and monobutyltin in port wine were 76.4%, 58.8% and 41.2%, respectively. The levels of dimethyltin, dibutyltin and monobutyltin were from 0.4 to 5.5 microg/L, 0.1 to 1.7 microg/L and 0.2 to 0.8 microg/L respectively. The results of significant difference (P < 0.05) were gained in statistic analysis of shellfish from different area, and the difference between shellfish, fish and spiral shell also had statistic significance (P < 0.05).
  
  
  CONCLUSIONS
  The positive ratios of organotins were relative high in aquatic food and port wine. The pollution of butyltins and phenyltins in aquatic food and dimethyltin in port wine were prevalent.
authors.affiliation: Institute of Nutrition and Food Safety, Chinese CDC, Beijing 100050, China. wwwkongxiang@163.com
authors.forename: Kongxiang
authors.initials: K
authors.lastname: Zhao
authors.forename: Yunfeng
authors.initials: Y
authors.lastname: Zhao
authors.forename: Yun
authors.initials: Y
authors.lastname: Ling
authors.forename: Xiaogang
authors.initials: X
authors.lastname: Chu
mesh_terms: D000818:Animals; D005399:Fishes; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis*; D009947:Organotin Compounds / Q000032:analysis*; D017747:Seafood / Q000032:analysis*; D012758:Shellfish / Q000032:analysis; D012908:Snails / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D009947:Organotin Compounds