Tin content in samples of canned fruits and vegetables was determined by hydride generation inductively coupled plasma atomic emission spectrometry (HG-ICP-OES), and it was compared with results obtained by standard method of flame atomic absorption spectrometry (AAS). Selected tin emission lines intensity was measured in prepared samples after addition of tartaric acid and followed by hydride generation with sodium borohydride solution. The most favorable line at 189.991？nm showed the best detection limit (1.9？μg？L？1) and limit of quantification (6.4？μg？kg？1). Good linearity and sensitivity were established from time resolved analysis and calibration tests. Analytical accuracy of 98–102% was obtained by recovery study of spiked samples. Method of standard addition was applied for tin determination in samples from fully protected tinplate. Tin presence at low-concentration range was successfully determined. It was shown that tenth times less concentrations of Sn were present in protected cans than in nonprotected or partially protected tinplate. 1. Introduction A significant quantity of food and beverages arrive on the market in a robust form of tinplate packaging. Hermetically sealed can allow minimization of headspace oxygen and also keep a long and safe shelf life with minimal use of preservatives. However, the use of tinplate for food and beverage packing will result in some tin dissolving into food content. Tinplate corrosion depends on many factors including can material, nature of the can linings and coatings, and nature and acidity of the contacting foodstuff. Only limited reports are available on the toxicological effects of inorganic tin as present in canned foods, resultant from dissolution on the tin coating [1]. The main potential hazard from acute ingestion seems to be gastric irritation in some individuals exposed to high levels [2]. The maximum limit of 250？mg？kg？1 for tin in canned foods and 150？mg？kg？1 for tin in canned beverages was recommended by World Health Organization [3]. Within the European Union large discrepancies exist between national regulations and maximum permitted levels range from 50？mg？kg？1 to 250？mg？kg？1. Determination of tin in canned food became very important because it gives information about the contamination process and provides help to increase canned food quality and safety. In order to evaluate tin concentration in canned food and beverages, several analytical methods are described in the recent literature: fluorimetric with use of surfactant reagents to increase the sensitivity [4, 5], flame (FAAS) and
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