title: Inductively coupled plasma atomic emission spectrometric determination of tin in canned food.
abstract: Various canned foods were digested sequentially with HNO3 and HCl, diluted to 100 mL, and filtered, and then tin was determined by inductively coupled plasma atomic emission spectrometry (ICP/AES). Samples of canned Satsuma mandarin, peach, apricot, pineapple, apple juice, mushroom, asparagus, evaporated milk, short-necked clam, spinach, whole tomato, meat, and salmon were evaluated. Sample preparations did not require time-consuming dilutions, because ICP/AES has wide dynamic range. The standard addition method was used to determine tin concentration. Accuracy of the method was tested by analyzing analytical standards containing tin at 2 levels (50 and 250 micrograms/g). The amounts of tin found for the 50 and 250 micrograms/g levels were 50.5 and 256 micrograms/g, respectively, and the repeatability coefficients of variation were 4.0 and 3.8%, respectively. Recovery of tin from 13 canned foods spiked at 2 levels (50 and 250 micrograms/g) ranged from 93.9 to 109.4%, with a mean of 99.2%. The quantitation limit for tin standard solution was about 0.5 microgram/g.
authors.affiliation: Toyo Institute of Food Technology, Hyogo, Japan.
authors.forename: H
authors.initials: H
authors.lastname: Sumitani
authors.forename: S
authors.initials: S
authors.lastname: Suekane
authors.forename: A
authors.initials: A
authors.lastname: Nakatani
authors.forename: K
authors.initials: K
authors.lastname: Tatsuka
mesh_terms: D005519:Food Preservation; D013058:Mass Spectrometry / Q000379:methods*; D013997:Time Factors; D014001:Tin / Q000032:analysis*
chemical_list: D014001:Tin