SURVEY OF ORGANOTIN COMPOUNDS IN BLENDED WINES

被引：19

作者：

FORSYTH, DS

SUN, WF

DALGLISH, K

机构：

[1] Health Canada, Health Protection Branch, Ottawa, ON

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1994年 / 11卷 / 03期

关键词：

WINES; ORGANOTINS; GAS CHROMATOGRAPHY ATOMIC ABSORPTION SPECTROMETRY;

D O I：

10.1080/02652039409374233

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 dioctyltin 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.

引用

页码：343 / 350

页数：8

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