title: Atomic absorption determination of tin in foods: collaborative study.
abstract: Samples of green beans, applesauce, and a fruit juice were fortified with tin at 3 levels. Collaborators were asked to digest the samples, using HNO3-H2SO4, add methanol to enhance the absorption signal, and aspirate directly, using a nitrous oxide-acetylene flame. Results were received from 8 laboratories including 4 from Europe. However, only 6 laboratories used the prescribed methodology. All results were considered acceptable. The method has been adopted as interim official first action.
mesh_terms: D001628:Beverages / Q000032:analysis; D007887:Fabaceae / Q000032:analysis; D005504:Food Analysis; D005638:Fruit / Q000032:analysis; D010946:Plants, Medicinal; D013054:Spectrophotometry, Atomic; D014001:Tin / Q000032:analysis*
chemical_list: D014001:Tin