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 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 mu gg(-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 11.26ng g(-1).