Determination of Organotins in Seafood by Novel Extraction Procedures and High Performance Liquid Chromatography-Inductively Coupled Plasma-Mass Spectrometry

Triorganotins in seafood are a risks to human health, but due to their low concentrations, their determination is challenging. In this study, a simple and rapid method was developed to isolate triorganotins from seafood by microwave-assisted extraction coupled with magnetic nanoparticle-based purifi...

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Bibliographic Details
Published in:Analytical letters 2015-04, Vol.48 (6), p.966-981
Main Authors: Liu, Ying-Xia, Guo, Liang, Guo, Lan, Wan, Xiao-Fen, Xiong, Yong-Hua, Wan, Yi-Qun
Format: Article
Language:English
Subjects:
Analytical chemistry
Chlorides
Chromatography
Economic conditions
Extraction
High-performance liquid chromatography-inductively coupled plasma mass spectrometry
Joining
Liquids
Magnetic nanoparticle dispersive solid-phase extraction
Microwave assisted extraction
Nanostructure
Organotins
Seafood
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Summary:Triorganotins in seafood are a risks to human health, but due to their low concentrations, their determination is challenging. In this study, a simple and rapid method was developed to isolate triorganotins from seafood by microwave-assisted extraction coupled with magnetic nanoparticle-based purification. The magnetic nanoparticles were coated with octanoic acid. Triethyltin chloride, tributyltin chloride, triphenyltin chloride, and azocyclotin were determined by high performance liquid chromatography- inductively coupled plasma mass spectrometry (HPLC-ICP-MS). Various parameters including the temperature, time, and volume of solvent were optimized to improve the extraction efficiency. Under the optimized conditions, the average recoveries (n = 6) of the triorganotins (fortified at 0.01, 0.02, and 0.05 µg g −1 ) were between 73.8% and 105.4% and the relative standard deviations were less than 10.4%. The procedure was successfully applied to seafood, and the analytes were measured at concentration levels between 2.93 and 11.26 ng g −1 .
ISSN:0003-2719
1532-236X
DOI:10.1080/00032719.2014.968928