Tin compounds in food – their distribution and determination

Abstract

The aim of this work was optimization of the methods of trace- and ultratrace analysis, such as ICP-OES, ETA-AAS for charting the resources of individual forms of tin in foodstuffs. Increase of the sensitivity of the method of ICP-OES was achieved using the techniques of generation of hydrides, which was also optimized. Based on the information available on the occurrence of the different forms of tin, it appears that many of these organometallic compounds are contained in marine animals; attention has mainly focused on organisms such as marine fish, crustaceans, molluscs and algae. Tin compounds of predominantly inorganic origin can be found in foods and beverages which are packed in cans with a protective tin coating, too. The above mentioned methods have been applied to the analysis of selected beverages with low content of tin such as Coca Cola, Sprite, Fanta, Gambrinus 10°, PowerKing, and milk in the cans. Furthermore samples of animal origin as Sardines in oil, and Hunter's salami were examined, too. Prior to the determination of tin, samples need to be appropriately modified or analysed. Decomposition of the samples was done in the microwave system. Low pressure ion exchange chromatography with on-line detection of ICP-OES was used for separation of inorganic tin compounds. Separation of organically bound tin compounds was performed by HPLC on a column of ACE C-18, 3 µm, 15 cm × 1.0 mm with off-line detection by ETA-AAS. All of the above forms of tin compounds can be separated with this column. Due to the improvement in the detection of organically bounded tin, HPLC with identical ACE C-18 column coupled online for example with ICP-MS or spectrofluorimetry could be recommended.

Keywords

• Foods
• tin
• speciation of organotin
• HG-ICP-OES
• HPLC-ETA-AAS