The determination of organotin compounds in edible oils by gas chromatography-atomic absorption spectrometry.
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.
Forsyth
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Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario, K1A 0L2, Canada.
Weber
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Dalglish
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