Scientific Institute of Public Health, Section of Food, B-1050 Brussels, Belgium.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Feb;28(2):173-9. doi: 10.1080/19440049.2010.544679. Epub 2011 Jan 18.
Different techniques for the determination of total tin in beverages and canned foods by atomic spectrometry were compared. The performance characteristics of inductively coupled plasma-mass spectrometry (ICP-MS), hydride generation-inductively coupled plasma-atomic emission spectrometry (HG-ICP-AES), electrothermal atomisation-atomic absorption spectrometry (ETA-AAS) and inductively coupled plasma-atomic emission spectrometry (ICP-AES) were determined in terms of linearity, precision, recovery, limit of detection, decision limit (CCα) and detection capability (CCβ) (Decision 2002/657/EC). Calibration ranges were covered from ng l⁻¹ to mg l⁻¹ level. Limits of detection that ranged from 0.01, 0.05, 2.0 to 200 µg l⁻¹ were reached for ICP-MS; HG-ICP-AES; ETA-AAS and ICP-AES, respectively. Precision, calculated according to ISO 5725-2 for repeatability and within-laboratory reproducibility and expressed as relative standard deviation (RSD), ranged from 1.6% to 4.9%; and recovery, based on Decision 2002/657/EC, was found to be between 95% and 110%. Procedures for the mineralisation or extraction of total tin were compared. Wet digestion, sequentially, with nitric acid and hydrogen peroxide provided the best results. The influence of possible interferences present in canned food and beverage was studied, but no interference in the determination of tin was observed. Since maximum levels for tin established by European Union legislation vary from 50 mg kg⁻¹ in canned baby foods and infant foods up to 200 mg kg⁻¹ in canned food, ICP-AES was chosen as the preferred technique for routine analysis thanks to its good precision, reliability and ease of use. The accuracy of this routine method was confirmed by participation in six proficiency test schemes with z-scores ranging from -1.9 to 0.6. Several canned foodstuffs and beverage samples from a local market were analysed with this technique.
比较了原子光谱法测定饮料和罐头食品中总锡的不同技术。电感耦合等离子体质谱法（ICP-MS）、氢化物发生-电感耦合等离子体原子发射光谱法（HG-ICP-AES）、电热原子化-原子吸收光谱法（ETA-AAS）和电感耦合等离子体原子发射光谱法（ICP-AES）的性能特征是根据线性度、精密度、回收率、检出限、决策限（CCα）和检测能力（CCβ）（决定 2002/657/EC）来确定的。校准范围涵盖了从 ng l⁻¹到 mg l⁻¹ 水平。对于 ICP-MS；HG-ICP-AES；ETA-AAS 和 ICP-AES，检出限分别达到 0.01、0.05、2.0 和 200 µg l⁻¹。根据 ISO 5725-2 计算的精密度，重复性和实验室内部再现性表示为相对标准偏差（RSD），范围为 1.6%至 4.9%；根据 2002/657/EC 确定的回收率在 95%至 110%之间。比较了总锡的矿物化或提取程序。用硝酸和过氧化氢依次湿法消解提供了最佳结果。研究了罐装食品和饮料中可能存在的干扰的影响，但未观察到锡测定中的干扰。由于欧盟法规规定的锡最大限量从罐装婴儿食品和婴儿食品中的 50 mg kg⁻¹到罐装食品中的 200 mg kg⁻¹不等，因此由于其良好的精密度、可靠性和易用性，ICP-AES 被选为常规分析的首选技术。通过参与六个具有-1.9 至 0.6 的 z 值的能力验证计划，证实了这种常规方法的准确性。使用该技术分析了当地市场的几种罐装食品和饮料样品。
