Occurrence of organotin compounds in food: increasing challenge of phenyltin compounds

Abstract

Concentrations and distribution for 16 organotin compounds were studied in all kinds of foods, including seafood, agricultural products, and wine. Meanwhile, the degradation of the TBT or TPhT was also evaluated. Concentrations of total organotins in seafood, agricultural products, and wine were 1047.2, 469.4, and 13.5 μg Sn/kg. Meanwhile, the most frequently detected organotin in three kinds of samples were TPhT, MPhT, and MPhT, respectively. The results demonstrated that phenyltin may probably become an emerging organotin pollutant. Regarding seafood, organotin concentrations of fish and mollusks were much higher than those of crustaceans. At the same time, a significant positive correlation was observed between the concentrations of TBT and MBT (p < 0.05), and between DBT and MBT(p < 0.0001). Moreover, TPhT was significantly and positively associated with DPhT (p < 0.0001), suggesting that TPhT was the precursor of DPhT. Apart from the likely illegal use of OTs as biocides in antifouling paints for ships, anthropogenic activity like agricultural activity or industrial activity also caused organotin contamination. Further research and more effective measures should be formulated to protect the food safety. Meanwhile, monitoring of the organotin contamination should not only in Qinhuangdao, but also expand to the cities along Bohai Bay.