Studies on Dissolved Tin in Canned Foods (I)

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  • かん詰食品中の溶出スズに関する研究 (第1報)
  • カンズメ ショクヒン チュウ ノ ヨウシュツ スズ ニ カンスル ケンキュウ 1 ヨウシュツ スズ ノ ブンプ ト キョドウ
  • Distribution and Behavior of Dissolved Tin
  • 溶出スズの分布と挙動

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Plain tin cans are generally used as the containers for fruits juice or fruit products. It has been reported in many literatures on dissolved tin in canned foods during storage, but a few on its distribution and behavior. The purpose of this study is to establish the physical and chemical properties of dissolved tin.<BR>Results obtained are as follows: 1) Distribution of dissolved tin a) in canned juice drinks and juice was higher in liquid than in solid materials, and was detected in liquor in easily dialyzable form, and b) in canned fruits higher in drained solids than in liquid. 2) When the homogenates of canned fruits is separated into the supernatant and precipitate by using a centrifuge, considerable amount of tin was detected in the precipitate, and it is not easily dissolved by repeated washings with water or dialysis against water. Moreover it was hardly solubilized even with the action of such enzymatic systems as the artificial gastric juice, cellulase or pectinase in acid media, whereas only about 0-15% of tin remained after the reaction of the artificial intestinal juice. It was confirmed, however, that the artificial intestinal juice merely provides its alkalinity and the enzyme is not taking significant parts in the solubilization of tin. 3) The conversion of soluble form tin to insoluble form was studied with model systems. When fiber is added to the canned juice model, no appreciable amount of tin was transferred to the fiber, while when mandarin orange pulp is added, considerable amount of tin was accumulated in the orange pulp.

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