Foodstuffs - Determination of trace elements - Determination of tin in fruit and vegetables preserved in cans by flame atomic absorption spectrometry (AAS)
This document specifies a method for the determination of tin in vegetable foods preserved in cans by flame atomic absorption spectrometry (AAS).
This method is applicable to the determination of extractable tin in fruits and vegetables and collaboratively tested in concentrations from 25 mg/kg to 350 mg/kg. It is a method for determination of tin in canned fruit and vegetables contaminated with migrated tin from the can. The method can be applied with the prescribed amount of sample to products with a maximum total dry matter of 30 %. Products with higher total solid contents may be analysed using sample amounts less than 30 % after corresponding dilution with deionised water.