Studies on Dissolved Tin in Canned Foods by Atomic Absorption Spectrophotometry
Open Access
- 1 January 1973
- journal article
- Published by Japanese Society for Food Hygiene and Safety in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
- Vol. 14 (3) , 245-248
- https://doi.org/10.3358/shokueishi.14.245
Abstract
A simple method for determination of tin in a large number of canned foods were investigated by atomic absorption spectrophotometry with a three-slot burner and acetyleneair flame.Samples were prepared from the foods mainly by extraction with hydrochloric acid and partially by the method of wet ashing.Among various coexistent substances, an effect of concentration of sugar was investigated, and it was found that increase in concentration of sugar caused considerable decrease in absorbance.Dissolved tin in syrups of canned foods was able to be determined sufficiently exactly by extraction with hydrochloric acid and standard addition method.Dissolving of tin in canned foods proceeded after opening of the canned foods, and was essentially correlated with inside coating materials of cans.Keywords
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