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Citation: WANG Hong, SHEN Weijian, WU Bin, YU Keyao, JIANG Shan, LU Huiyuan, HU Guoshen, WANG Yiqian, GAO Ling, SONG Jieming. Determination of organo-tin residues in edible vegetable oil by positive chemical ionization-gas chromatography-mass spectrometry[J]. Chinese Journal of Chromatography, ;2019, 37(1): 21-26. doi: 10.3724/SP.J.1123.2018.09002 shu

Determination of organo-tin residues in edible vegetable oil by positive chemical ionization-gas chromatography-mass spectrometry

WANG Hong ^1, ,
SHEN Weijian ¹ ,
WU Bin ¹ ,
YU Keyao ¹ ,
JIANG Shan ¹ ,
LU Huiyuan ¹ ,
HU Guoshen ¹ ,
WANG Yiqian ¹ ,
GAO Ling ¹ ,
SONG Jieming ²

1.
Animal, Plant and Food Inspection Center, Nanjing Customs, Nanjing 210019, China;
2.
Nanjing No.1 Middle school, Nanjing 210001, China

Received Date: 31 August 2018

Fund Project: Nanjing Customs Research Project (Nos. 2018KJ38, 2017KJ05).

For the determination of organo-tin residues in edible vegetable oil, a method was developed based on gas chromatography-mass spectrometric (GC-MS) with positive chemical ionization (PCI). The edible oil samples were first dissolved by cyclohexane-ethyl acetate (1:1, v/v), and then purified by gel permeation chromatography (GPC). After derivatization by sodium tetraethylborate, the samples were analyzed by GC-MS with PCI source in the single ion monitor (SIM) mode. The seven organo-tin compounds showed good linear relationships in the range of 20-2000 μg/L and the correlation coefficients exceeded 0.99. The limits of quantitation (LOQs) and the average recoveries of the seven organo-tin compounds were 0.3-1.2 μg/kg and 66.2%-103.2%, respectively, and the relative standard deviations were less than 11.5% at three spike levels (0.05, 0.10, and 0.20 mg/kg). The method showed good linearity and high sensitivity and can be used for the determination of organo-tin residues in edible vegetable oil.
- gas chromatography-mass spectrometry (GC-MS),
- positive chemical ionization (PCI),
- organo-tin,
- edible vegetable oil
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