Determination of butyltin, cyclohexyltin and phenyltin compounds in beers and wines
作者:
D. S. Forsyth,
D. Weber,
C. Cléroux,
期刊:
Food Additives & Contaminants
(Taylor Available online 1992)
卷期:
Volume 9,
issue 2
页码: 161-169
ISSN:0265-203X
年代: 1992
DOI:10.1080/02652039209374058
出版商: Taylor & Francis Group
关键词: wine;beer;butyltin;cyclohexyltin;phenyltin;organotin;gas chromatography
数据来源: Taylor
摘要:
Butyl‐, cyclohexyl‐ and phenyltin compounds were extracted from enzymically‐hydrolysed wine and beer samples with 0.05% tropolone in pentane. Methyl derivatives were made by Grignard reaction for determination by gas chromatography‐atomic absorption spectrometry. Wine and beer samples contained <0.1 to 160 nl/ml of butyltins from an undetermined source of contamination. GC‐MS confirmation of butyltins also detected phenyltin, and di‐ and tricyclohexyltin compounds at levels less than the GC‐AAS based method detection limits of 0.05–0.13 ng Sn/mL.
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