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Analysis of fruit juice by atomic absorption spectrophotometry I.—The determination of iron and tin in canned juice
Author(s) -
Price W. J.,
Roos J. T. H.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200717
Subject(s) - ashing , atomic absorption spectroscopy , tin , chemistry , spectrophotometry , fruit juice , food science , chromatography , analytical chemistry (journal) , physics , organic chemistry , quantum mechanics
Atomic absorption spectrophotometry has been used to compare the concentrations of iron and tin in canned fruit juice with those in juice not stored in cans. No significant difference was found in the level of iron, but the amount of tin was considerably higher in canned samples. The determination is rapid, and no ashing procedure is required.