SRPS CEN/TS 15506:2009

Foodstuffs - Determination of trace elements - Determination of tin in fruit and vegetables preserved in cans by flame atomic absorption spectrometry (AAS)

Scope

This document specifies a method for the determination of tin in vegetable foods preserved in cans by atomic absorption spectrometry (AAS).
This method is applicable to the determination of extractable tin in fruits and vegetables and collaboratively tested in concentrations up to 350 mg/kg. It is a method for determination of tin in canned fruit and vegetables contaminated with migrated tin from the can. The method can be applied with the prescribed amount of sample to products with a maximum total dry matter of 30 percent. Products with higher total solid contents may be analysed using sample amounts less than 30 percent after corresponding dilution with deionised water.