Thin Layer Chromatography of Inorganotin and Organotin Compounds in Foods

In the previous paper, the authors reported on the thin layer chromatographic technique for the separation of inorganotin and organotin compounds. In the present paper, a rapid and simple procedure was contrived for the identification of the tin compounds in foods by the thin layer chromatography. The tin compounds added to foods were easily extracted with diethyl ether from the samples acidified with hydrochloric acid as they were or as their thiocyanates. In the extraction procedure, the ether containd in the mixture of emulsion and suspension, which had been formed through vigorous shaking with each sample, was successfully separated by centrifugation using filter paper and the perforated disc made of “teflon”. After the extracts were evaporated to dryness, inorganotin and organotin compounds in the residues were identified on thin layer chromatography.