Tin and mercury and their speciation (organotin compounds and methylmercury) in worldwide red wine samples determined by ICP-MS and GC-ICP-MS

• Published in: Food additives & contaminants Part B, Surveillance communications Surveillance communications, 2020-06, Vol.13 (2), p.88-98
• Main Authors: Vacchina, V., Epova, E. N., Bérail, S., Médina, B., Donard, O. F. X., Séby, F.
• Format: Article
• Language: English
• Subjects: Bottling; Dilution; GC-ICP-MS; Low level; Mercury (metal); mercury speciation; Methylation; Organotin compounds; red wines; Speciation; Tin; Tin speciation; Wines
• ISSN: 1939-3210; 1939-3229
• DOI: 10.1080/19393210.2020.1734669

One hundred and twenty-two red wines were analysed for their total tin, total mercury and speciation concentrations. Total Sn and Hg concentrations were in average 4.4 ± 7.2 µg/L and 0.22 ± 0.12 µg/L, respectively. Two GC-ICP-MS methods were developed and validated for speciation purposes: one to measure organotin compounds (OTCs) with internal standard correction; the other, to evaluate methylmercury (MeHg + ) by isotopic dilution. Methyltins (mainly dimethyltin, but also monomethyltin) were the most abundant OTCs recovered. Methylation seems to occur biotically during the wine making process and not during the bottling time. Therefore, it also seems to be roughly dependent on the geographical origin of the wine. For higher OTCs, monobutyltin was the most regularly found, but dibutyltin and monooctyltin were also detected sometimes. MeHg + was not recovered in any of the samples investigated, probably due to the low level of Hg. These results suggest that, in terms of these parameters, normal consumption of wine is not a hazard for human health.