Tin content determination in canned fruits and vegetables by hydride generation inductively coupled plasma optical emission spectrometry
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Updated: May 22, 2026

Preparation of Food Samples Using Homogenization and Microwave-Assisted Wet Acid Digestion for Multi-Element Determination with ICP-MS
Published on: December 22, 2023
Sanda Rončević1, Anica Benutić, Ivan Nemet
1Laboratory of Analytical Chemistry, Department of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102 a, 10000 Zagreb, Croatia.
Abstract:
Tin content in samples of canned fruits and vegetables was determined by hydride generation inductively coupled plasma atomic emission spectrometry (HG-ICP-OES), and it was compared with results obtained by standard method of flame atomic absorption spectrometry (AAS). Selected tin emission lines intensity was measured in prepared samples after addition of tartaric acid and followed by hydride generation with sodium borohydride solution. The most favorable line at 189.991 nm showed the best detection limit (1.9 μg L(-1)) and limit of quantification (6.4 μg kg(-1)). Good linearity and sensitivity were established from time resolved analysis and calibration tests. Analytical accuracy of 98-102% was obtained by recovery study of spiked samples. Method of standard addition was applied for tin determination in samples from fully protected tinplate. Tin presence at low-concentration range was successfully determined. It was shown that tenth times less concentrations of Sn were present in protected cans than in nonprotected or partially protected tinplate.
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