ISO 17240:2004

INTERNATIONAL ISO
STANDARD 17240
First edition
2004-10-01

Fruit and vegetable products —
Determination of tin content — Method
using flame atomic absorption
spectrometry
Produits dérivés des fruits et légumes — Détermination de la teneur en
étain — Méthode par spectrométrie d'absorption atomique avec flamme




Reference number
ISO 17240:2004(E)
©
ISO 2004

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ISO 17240:2004(E)
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ISO 17240:2004(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO
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International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
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International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 17240 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3, Fruit and
vegetable products.

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INTERNATIONAL STANDARD ISO 17240:2004(E)

Fruit and vegetable products — Determination of tin content —
Method using flame atomic absorption spectrometry
1 Scope
This International Standard specifies an atomic absorption spectrometric method for the determination of the
tin content of fruit and vegetable products in the concentration range 10 mg/kg to 500 mg/kg. It is a rapid
method, especially suitable for routine determinations of tin in canned fruits and vegetables contaminated with
tin which has migrated from the can. The method can be applied with the prescribed amount of sample to
products with a maximum total dry matter content of 30 %. Products with higher contents of total solids can be
analysed using smaller amounts of sample after corresponding dilution with deionized water.
NOTE The method of tin determination in fruit and vegetables products is based on NMKL method
No 126/1988 (reference [1] in Annex A).
2 Principle
Fruit and vegetable products are digested in hydrochloric acid at 80 °C and the tin content is determined by
flame atomic absorption spectrometry.
3 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified, and deionized water or water of
equivalent purity.
3.1 Hydrochloric acid, concentrated (ρ = 1,19 g/ml).
20
3.2 Hydrochloric acid, dilute (c = 6 mol/l).
Dilute 50 ml of hydrochloric acid (3.1) with water to 100 ml.
3.3 Tin, standard solution corresponding to 1,0 mg of tin per millilitre.
4 Apparatus
Usual laboratory apparatus and, in particular, the following.
4.1 Mechanical grinder, the inside and the blades of which are coated with polytetrafluoroethylene (PTFE).
4.2 Block thermostat, or other device for rapid heating and temperature control. The required temperature
accuracy is ± 3 °C.
4.3 Atomic absorption spectrometer, provided with a nitrous oxide/acetylene burner (5 cm), suitable for
measurements at a wavelength of 235,5 nm.
4.4 Tin lamp, hollow cathode lamp or electrodeless discharge lamp (EDL).
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ISO 17240:2004(E)
NOTE The detection limit of the method is significantly lower when EDL lamps are used.
1)
4.5 Filter paper, Schleicher and Schull 589/1 (Black band) or equivalent.
4.6 Analytical balance.
5 Sample
A representative sample should have been sent to the laboratory. It should not have been damaged or
changed during transport or
...