title: The determination of organotin compounds in edible oils by gas chromatography-atomic absorption spectrometry.
abstract: An extraction method for butyl-, cyclohexyl-, octyl- and phenyltin compounds from edible oils was developed using 0.05% tropolone in 0.04M HCl/methanol. Cooling the methanol extracts in a dry ice/methanol bath removed approximately 64% of nonvolatile coextractives without affecting recoveries. Methyl derivatives formed by Grignard reaction were quantitated by gas chromatography-atomic absorption spectrometry. Edible oils sold in poly(vinyl chloride) containers had ng/g levels of dioctyl- and monooctyltin. GCMS confirmed the presence of octyltin and did not detect any other organotin compounds in the extracts.
authors.affiliation: Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario, K1A 0L2, Canada.
authors.forename: D S
authors.initials: DS
authors.lastname: Forsyth
authors.forename: D
authors.initials: D
authors.lastname: Weber
authors.forename: K
authors.initials: K
authors.lastname: Dalglish