Axial view inductively coupled plasma optical emission spectrometry for monitoring tin concentration in canned tomato sauce samples

Abstract

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 283.998 nm line was found to be robust enough with respect to interferences and sensitivity, presenting a limit of quantification of 0.094 mg kg−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 150 days. After 150 days, 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 250 mg kg−1.