Tin and Iron Content of Canned and Bottled Foods

作者：Janet Lee Greger, MJ Baier · 发表于：Journal of Food Science · 年份：1981 · DOI：10.1111/j.1365-2621.1981.tb04478.x · 被引用次数：27 · 研究领域：Trace Elements in Health、Iron Metabolism and Disorders、Heavy metals in environment

ABSTRACT The tin and iron content of 14 different types of canned foods and of 5 different types of bottled foods were determined. No tin was detected in most bottled foods, but tin was detected in all canned foods. Storage of foods on the shelf for 4 months or in open cans in the refrigerator for 1 wk resulted in increased amounts of tin and iron in some of the canned foods. Those foods which were packed in totally lacquered cans accumulated little tin or iron during storage; those foods which were packed in unlacquered or partially lacquered cans generally accumulated significant amounts of iron and tin during storage. The tin content of the canned foods was not statistically correlated to the pH of the foods.