Studies on Dissolved Tin in Canned Foods by Atomic Absorption Spectrophotometry

概要

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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.<BR>Samples were prepared from the foods mainly by extraction with hydrochloric acid and partially by the method of wet ashing.<BR>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.<BR>Dissolved tin in syrups of canned foods was able to be determined sufficiently exactly by extraction with hydrochloric acid and standard addition method.<BR>Dissolving of tin in canned foods proceeded after opening of the canned foods, and was essentially correlated with inside coating materials of cans.
公益社団法人日本食品衛生学会の論文