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Fast and effective low‐temperature freezing extraction technique to determine organotin compounds in edible vegetable oil
Author(s) -
Liu Yingxia,
Ma Yaqian,
Wan Yiqun,
Guo Lan,
Wan Xiaofen
Publication year - 2016
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.201501269
Subject(s) - chemistry , chromatography , extraction (chemistry) , detection limit , mass spectrometry , solvent , analyte , vegetable oil , matrix (chemical analysis) , sample preparation , organic chemistry
Most organotin compounds that have been widely used in food packaging materials and production process show serious toxicity effects to human health. In this study, a simple and low‐cost method based on high‐performance liquid chromatography with inductively coupled plasma mass spectrometry for the simultaneous determination of four organotins in edible vegetable oil samples was developed. Four organotins including dibutyltin dichloride, tributyltin chloride, diphenyltin dichloride, and triphenyltin chloride were simultaneously extracted with methanol using the low‐temperature precipitation process. After being concentrated, the extracts were purified by matrix solid‐phase dispersion using graphitized carbon black. The experimental parameters such as extraction solvent and clean‐up material were optimized. To evaluate the accuracy of the new method, the recoveries were investigated. In addition, a liquid chromatography with tandem mass spectrometry method was also proposed for comparison. The procedures of extracting and purifying samples for the analysis were simple and easy to perform batch operations, also showed good efficiency with lower relative standard deviation. The limits of detection of the four organotins were 0.28–0.59 μg/L, and the limits of quantification of the four organotins were 0.93–1.8 μg/L, respectively. The proposed method was successfully applied to the simultaneous analysis of the four organotins in edible vegetable oil. Some analytes were detected at the level of 2.5–28.8 μg/kg.