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The measurement of tin in canned beans by atomic absorption spectrophotometry
Author(s) -
CAMERON A. G.,
BRITTAIN J. E.
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01607.x
Subject(s) - hydrochloric acid , atomic absorption spectroscopy , tin , chemistry , catechol , absorption (acoustics) , spectrophotometry , analytical chemistry (journal) , inorganic chemistry , materials science , chromatography , organic chemistry , physics , quantum mechanics , composite material
Summary The atomic absorption technique for the measurement of small amounts of tin offers advantages of speed, simplicity and freedom from interferences compared with colorimetric procedures, provided that rapid sample preparation can be achieved. Rapid methods of sample preparation for canned beans, one using concentrated hydrochloric acid and the other concentrated sulphuric acid, are described and shown to be reliable. The hydrochloric acid digestion technique coupled with atomic absorption measurements is shown to give comparable results to the catechol violet colorimetric procedure and to be both quicker and simpler to perform.