Beitrag zur Prüfung von Bedarfsgegenständen aus Plasten. Zur Migration von PVC‐Stabilisatoren in Speiseöl

Woggon, H.; Jehle, D.; Uhde, W.‐J.

doi:10.1002/food.19690130408

Cited by 11 publications

(1 citation statement)

References 7 publications

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“…Disubstituted butyltin stabilizers such as dibutyltin bis(isooctyl mercaptoacetate), or its maleate, dilaurate, along with some monosubstituted analogues can prevent the thermal degradation of PVC plastics (1). It was reported in several studies that the leaching of butyltins from PVC and related materials could lead to contamination in food products and drinking water (2)(3)(4). Tributyltin as an active ingredient in tin-based pesticides may also result in severe contamination.…”

Section: Introductionmentioning

confidence: 99%

Search for the Contamination Source of Butyltin Compounds in Wine: Agglomerated Cork Stoppers

Jiang

Liu²,

Zhou³

2004

Environ. Sci. Technol.

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A possible butyltin contamination source in wine was studied in this paper. Agglomerated cork stoppers, which were produced in Portugal, Spain, and Italy, used in wine bottles were examined. The domestic cork products, cork granules, and mucus used for cork products were also analyzed. The levels of mono-and dibutyltin compounds in corks were found in the range from <0.0024 to 3.3 and from <0.0029 to 6.7 µg of Sn/g, respectively. A low level of tributyltin contamination was also found in 2 of 31 tested samples. The presence of butyltin compounds in agglomerated cork stoppers was confirmed by GC-MS. Experimental results indicated that all overseas agglomerated cork stoppers studied contained mono-and/or dibutyltins. Butyltins were not detected in cork granules, mucus, most of the natural cork stoppers, and domestic agglomerated cork products. The concentrations of mono-and dibutyltins increased with the time in a 30-day experiment, showing that butyltin compounds can leach from agglomerated cork to the wine. When the butyltin concentrations in wine samples were compared with their levels in the corresponding agglomerated cork stoppers, a correlation was found. The potential harm of such food contamination was evaluated by the toxic research of butyltin compounds using Daphnia sp. as the experimental model. IntroductionOrganotin compounds are widely used as heat stabilizers, catalyst agents, and biocidal compounds. Disubstituted butyltin stabilizers such as dibutyltin bis(isooctyl mercaptoacetate), or its maleate, dilaurate, along with some monosubstituted analogues can prevent the thermal degradation of PVC plastics (1). It was reported in several studies that the leaching of butyltins from PVC and related materials could lead to contamination in food products and drinking water (2-4). Tributyltin as an active ingredient in tin-based pesticides may also result in severe contamination.Forsyth et al. found the undetermined source of butyltin contamination in wine samples from different countries. Sixty-one of the 122 tested samples (50%) contained at least one of the butyltins with a concentration range from <0.1 to 160 ng/mL (5, 6). A survey on Chinese wine and liquor samples also indicated the presence of butyltin species ranged from <0.016 to 5.7 and from <0.0022 to 33.3 µg of Sn/L for mono-and dibutyltins compounds (7). Furthermore, high levels of butyltins were found in some Canadian wines which were stored and transported by PVC-lined storage tanks (8). The dominating species in wine were usually mono-and dibutyltin according to these studies. Common explanations for the sources of the butyltins in wine were the use of nonfood-grade PVC piping/containers or cultivating raw materials with butyltins-contaminated irrigation water. However, according to our experiments, a similar low level of butyltins was found in liquor samples stored in glass bottles and in those in plastic bottles (7), suggesting that the butyltins that actually leached from the plastic containers were very low. The high frequency of butyltin...

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Section: Introductionmentioning

confidence: 99%

Search for the Contamination Source of Butyltin Compounds in Wine: Agglomerated Cork Stoppers

Jiang

Liu²,

Zhou³

2004

Environ. Sci. Technol.

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Untersuchungen zum Mechanismus der PVC‐Stabilisierung mit Organozinn‐Verbindungen

Figge¹,

Findeiss²

1975

Angew. Makromol. Chem.

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ZUSAMMENFASSUNG:Die derzeitigen Ansichten uber Startstellen, Mechanismen und Folgeprodukte der thermischen HCI-Abspaltung aus PVC werden kurz erortert.Die Kinetik der thermischen Dehydrochlorierung von unstabilisiertem und rnit 0,05 bis 2,O Gew.-% Di-n-octylzinn-di-thioglykolsaure-2-athylhexylester (I) stabilisiertem PVC The current views on starting positions, mechanisms and products resulting from thermal elimination of HCI from PVC, are briefly discussed.The kinetics of the thermal dehydrochlorination of unstabilized PVC as well as PVC stabilized with 0.05 to 2.0% by wt. of Di-n-octyl-tin-di-(2-ethylhexyl-thioglycolate) (I) have been investigated in detail. The rate of HCI-elimination from all PVC samples, as determined via conductivity measurements, was higher in air than under N2-atmosphere. After an initial period, which is characteristic for the stabilizer content of the respective sample, the rate of HCI elimination becomes constant, since no autocatalysis occurs via the eliminated HCI. In the beginning the velocity of HCI elimination decreases with increasing stabilizer content. The lowest value is reached at ca. 0.5% by wt. of the stabilizer, thereafter it remains constant. A similar tendency is shown in the case of the loss of weight of the samples as determined via thermogravimetry. The activation energy of PVC-degradation as well as the so-called 'maximum degradation temperature' reach their highest value (67 kcal/mol or 303°C respectively) at 0.5% by wt. of the stabilizer in PVC. Accordingly, there is an upper limit of the maximum effective stabilizer concentration in PVC. viz. about 0.5% by wt.Radio-tracer and ESCA-investigations show that the thioglycolic acid ester residues from I are incorporated into thermally stressed PVC, in form of sulfide-, sulfoxideand sulfonic structures, to the extent of 25X-independent of the stabilizer content of the samples. In the case of the n-octyl residue this is I 1 % by wt. of the stabilizer.Radio-GPC investigations show that the thioglycolic acid ester residues are preferentially linked to PVC molecules of shorter chain lengths. Since increasing amounts of stabilizer retard the discolouration of PVC, it is assumed that there is a direct relationship between the rate of incorporation of the ester residue and the PVC-discolouration.The stabilized, thermally stressed PVC absorbs a significantly larger amount of H 3 T 1 compared to pure or stabilized, untreated PVC respectively. Therefore, it can be assumed that HC1-polyen complexes or other complex structures having easily exchangable HCI or chloride ions, exist in stabilized, partially degraded polymers.

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Organotin Compounds

Price¹

1978

Tin

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Beitrag zur Prüfung von Bedarfsgegenständen aus Plasten. Zur Migration von PVC‐Stabilisatoren in Speiseöl

Abstract: In den letzten Jahren ist der Einsatz von Plasten als Verpackungsmittel stand;:: gewaclixm.

Cited by 11 publications

References 7 publications

Search for the Contamination Source of Butyltin Compounds in Wine: Agglomerated Cork Stoppers

Search for the Contamination Source of Butyltin Compounds in Wine: Agglomerated Cork Stoppers

Untersuchungen zum Mechanismus der PVC‐Stabilisierung mit Organozinn‐Verbindungen

Organotin Compounds

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