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.