Axial view inductively coupled plasma optical emission spectrometry for monitoring tin concentration in canned tomato sauce samples
2012
Morte, Elane Santos da Boa | Barbosa, Isa dos Santos | Santos, Elisângela Costa | Nóbrega, Joaquim Araújo | Korn, Maria das Graças Andrade
In this study it was evaluated the variation of tin concentration in function of storage time in canned food samples by using an axial view inductively coupled plasma optical emission spectrometry (AX ICP OES). The effect of various parameters of the ICP OES, such as analytical lines, sample introduction systems and interferences were investigated. Eight emission lines for tin were tested, but only 283.998nm line was found to be robust enough with respect to interferences and sensitivity, presenting a limit of quantification of 0.094mgkg⁻¹. A concentric nebuliser combined with a cyclonic chamber has shown better sensitivity than a V-groove nebuliser. Tin was determined in canned tomato sauce stored at room temperature (20.0±1.8°C) for 0, 30, 60, 90, 120 and 150days. After 150days, tin contents increased in the 43–91% range. Despite an increase of almost 100% for one sample, tin contents are well below the maximum level allowed by Agência Nacional de Vigilância Sanitária (ANVISA) regulation of 250mgkg⁻¹.
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