Atomic Absorption Determination of Tin in Foods: Collaborative Study
Keyword(s):
Abstract 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.
1971 ◽
Vol 56
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pp. 143-146
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2019 ◽
Vol 85
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pp. 12-16
1984 ◽
Vol 137
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pp. 151-157
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2005 ◽
Vol 16
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pp. 957-962
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1985 ◽
Vol 320
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pp. 133-136
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