Detection of Nine Organotin Compounds in Seafood by Dispersive Solid Phase Extraction Combined with Gas Chromatography Mass Spectrometry

A method was developed for the simultaneous detection of nine organotin compounds in seafood. The samples were subjected to ultrasonic extraction,freeze degreasing,N-propylethylenediamine(PSA)dispersive solid phase extraction,sodium tetraethylborate derivative,graphitized carbon black(GCB)dispersive solid phase extraction,and finally analyzed by gas chromatography-mass spectrometry(GC-MS). Under the optimized conditions,the linear range of the nine organotin compounds was 10~1000 μg/L,the correlation coefficient was 0.9952~0.9988 and the detection limit(3S/N)was 0.4~1.0 μg/kg(dry weight,calculated as Sn). The recoveries at the three added levels of 2.00,20.0,and 200 μg/kg were 81.2%~115.0%,and the relative standard deviations were 4.1%~7.5%(n=5). Nine kinds of organotin compounds were tested in seafood such as Bombay duck,Collichthys niveatus,small yellow croaker,big yellow croaker,largehead hairtail,pomfret,moray eel,Parapenaeopsis hardwickii,mantis shrimp,port crab,Sinonovacula constricta and oyster,the results showed that nine kinds of organotin compounds were not detected in Collichthys niveatus,small yellow croaker,big yellow croaker and moray eel. The total amount of nine kinds of organotin compounds in Bombay duck,largehead hairtail,pomfret,Parapenaeopsis hardwickii,mantis shrimp,port crab,Sinonovacula constricta and oyster was ND~162.0 μg/kg(wet weight,as Sn). This method is simple and efficient,and has low matrix interference. It can be used for the simultaneous detection of nine organotin compounds in seafood samples.