Development of a Robust and Sensitive Method for Analyzing Butyltins, Phenyltins and Octyltins in Seafood
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Development of a Robust and Sensitive Method for Analyzing Butyltins, Phenyltins and Octyltins in Seafood Stephen W. C. Chung 1
&
Andy H. T. Wu 1 & Jason S. Y. Lau 1
Received: 10 July 2019 / Accepted: 4 October 2019 # Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract A new method has been developed and validated for determination of ten organotin compounds (OTCs), including butyltins, octyltins, phenyltins, and tricyclohexyltin, in seafood that preserved the moiety of individual OTCs. The optimized method started with extraction of OTCs by acidified methanol solution and then cleaned up with Florisil solid-phase extraction (SPE). The OTCs in extract were finally derivatized with sodium tetraethylborate. The instrumental determination was carried out by a gas chromatograph coupled to an inductively coupled plasma mass spectrometer (GC-ICP/MS). Besides, gas chromatograph tandem mass spectrometry was also studied and evaluated for OTCs’ sensitivities. The method was validated with various seafood samples, including fishes, crustaceans and mollusks, according to Eurachem guidelines. An adequate linear relationship was obtained in the studied concentration range (0.125–12.5 μg Sn kg−1) in samples; the average spiked recovery values were in the range of 70–120% for the three levels of concentration studied in samples: 1.0, 1.5, and 2.0 μg Sn kg−1. Precision values, expressed as relative standard deviation, were lower than 10% at aforementioned spiking levels. The detection limits and quantification limits were below or equal to 0.25 and 1.0 μg Sn kg−1, respectively. Besides, certified reference material was used to assess the accuracy of the developed method. The developed method was successfully applied for the OTC determination in real samples. Keywords Butyltins . Phenyltins . Octyltins . Tricyclohexyltin . Seafood . Gas chromatography . Inductively coupled plasma mass spectrometry
Introduction According to literature (EFSA 2004), the most important source of exposure of the general population to organotin compounds is food (in particular fish and other seafood). Food contamination is primarily caused by the use of trisubstituted organotin compounds (OTCs) as biocides, as components of anti-fouling paints, and as agricultural pesticides. The muscle of some fish species has been found to contain triphenyltin (TPhT) levels as high as 1 μg g−1 in some studies Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12161-019-01659-5) contains supplementary material, which is available to authorized users. * Stephen W. C. Chung [email protected] 1
Food Research Laboratory, Food and Environmental Hygiene Department, Centre for Food Safety, 4/F Public Health Laboratory Centre, 382 Nam Cheong Street, Hong Kong, China
(EFSA 2004). TPhT intake from contaminated foods in Japan in 1997 was estimated to be around 11% of the acceptable daily intake (ADI) (i.e., 2.75 μg day−1 for a 50-kg person) established by Joint FAO/WHO Meeting on Pesticide Residues (EFSA
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