Abstract: The method for determination of trace tin in vegetable tin-canned foods by hydride generation atomic fluorescence spectrometry was reported. The instrument parameters were optimized. The effects of matrix medium of samples, potassium borohydride and acid medium concentration on the determination results were studied. The interfering and removing of coexistence ions in sample matrix were studied. The determination method, which hydrochloric acid used as the acid medium and potassiumferricyanide and oxalic acid were used as a masking agent was established. In the linear conditions, the linear range of determination is 1.23～300μg/L. Within the range of 0～160μg/L, the related coefficient is 0.997, the limit of detection 1.20μg/L and the relative standard deviations and recoveries are in the range of 1.22%～1.85%, and 91.78%～105.4%, respectively.

Key words: HG-AFS, tin, hydrochloric acid, potassium ferricyanide, oxalic acid, vegetable tinned food