Determination of tin content in hottest fruit and

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Fruit and vegetable products - Determination of tin content

1 Scope of application:

this method is applicable to the determination of tin content in fruit and vegetable products. This method can still be used when the product contains copper, lead, zinc and phosphorus, but the content of these elements per kilogram of product cannot exceed:

- 1.25g copper

- 0.6g lead

- 6G zinc

- 40g phosphorus

2. Principle summary:

use sulfuric acid and nitric acid 7 The following is the record of this interview: the organic matter in the sample converts tin into tetravalent state, and generates complex in the buffer solution of ph1.0 ~ ph1.2. This complex produces orange with Phenylfluorone, which is compared with the color block obtained from standard pure tin solution under the same conditions

3. Main instruments and reagents:

3.1 Instrument

conventional laboratory equipment. Mainly: volumetric flask, pipette, spectrophotometer or colorimeter, analytical balance

3.2. The future and hope of anyangfa taking Jixi as an example are reagents

all reagents should be analytical pure; Use distilled water, minerals or water of at least the same purity. The main reagents are: sulfuric acid, dilute sulfuric acid, ascorbic acid, nitric acid, hydrochloric acid, methanol, ethanol, polyvinyl alcohol, acetic acid/sodium acetate buffer solution, standard tin solutions I and II, Phenylfluorone reagent

4. Process Description:

4.1 sample

it is important that the samples obtained in the laboratory should be representative and not damaged or changed during storage and transportation

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