Atomic absorption determination of tin in foods: collaborative study
Elkins, E.R.; Sulek, A.
Journal - Association of Official Analytical Chemists 62(5): 1050-1053
1979
ISSN/ISBN: 0004-5756 PMID: 528446 Document Number: 145977
Samples of green beans, applesauce, and a fruit juice were fortified with tin at 3 levels. Collaborators were asked to digest the samples, using HNO3-H2SO4, add methanol to enhance the absorption signal, and aspirate directly, using a nitrous oxide-acetylene flame. Results were received from 8 laboratories including 4 from Europe. However, only 6 laboratories used the prescribed methodology. All results were considered acceptable. The method has been adopted as interim official first action.