Primary agricultural products/agricultural product testing

The national standard for food safety - Determination of tin in food - Scope 1: This standard specifies the determination methods of tin in food by hydride generation atomic fluorescence spectrometry and benzophenone colorimetry. This standard is applicable to the determination of tin in canned solid foods, canned beverages, canned jam, canned infant formula, and auxiliary foods. The first method is based on the principle of hydride atomic fluorescence spectrometry. After digestion of the sample, tin hydride (SnH) is generated under the action of sodium borohydride, and is carried into the atomizer by the carrier gas for atomization. Under the irradiation of a tin hollow cathode lamp, the ground state tin atoms are excited to a high-energy state. When deactivated and returned to the ground state, characteristic wavelength fluorescence is emitted, and its fluorescence intensity is proportional to the tin content, which is quantitatively compared to the standard series solution. 3 Reagents and Materials Note: Unless otherwise specified, all reagents used in this method are analytical pure, and the water is Grade II water as specified in GB/T 6682

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