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  • Title: Survey on the presence of butyltin compounds in chinese alcoholic beverages, determined by using headspace solid-phase microextraction coupled with gas chromatography-flame photometric detection.
    Author: Liu JY, Jiang GB.
    Journal: J Agric Food Chem; 2002 Nov 06; 50(23):6683-7. PubMed ID: 12405761.
    Abstract:
    The use of butyltin compounds in some food packaging leads to the contamination of liquid food and may result in subsequent adverse effects on people's health through the food chain. A survey of butyltin compounds in Chinese alcoholic beverages purchased from retail markets was carried out by using solid-phase microextraction (SPME) followed by gas chromatography coupled with flame photometric detection. Forty-four samples including wine, liquor, and champagne were studied. The levels of monobutyltin and dibutyltin ranged from <0.016 to 5.687 and from <0.0022 to 33.257 microg of Sn/L, respectively. Low levels of tributyltin were detected. The presence of dibutyltin in wine samples was further confirmed by GC-MS. The result indicated that dry wines generally contained more dibutyltin than sweet wines. The concentrations of butyltin compounds in liquor samples were lower than those in wine samples.
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