Abstract
A method for the rapid determination of tin in canned fruit and vegetable juices by atomic absorption spectrophotometry was investigated. Results were given that it was not necessary to carry out ashing of the samples prior to analyses. The sample preparation may be achieved by filtration of samples after direct extraction with hydrochloric acid for more than one hour at 37°C. A calibration curve was made from fresh juices without tin by the same procedure. Recovery, reproducibility and coefficient of variation were found to be satisfactory. The analytical results by the presented method agreed well with polarographical results.This atomic absorption method is able to be used for tin determination in canned fruit and vegetable juices at laboratories and factories where large numbers of samples are analyzed.
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