炖肉中铝的存在形态分析  

Aluminum speciation analysis of stewed meat

作　　者：齐璐璐[1] 何计国[1] 姜微波[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2005年第10期95-97,共3页Food Science and Technology

基　　金：国家攻关计划资助项目(2001BA804A21)。

摘　　要：用连续静态浸提法分析炖肉中铝的形态,对浸提条件进行研究,并用石墨炉原子吸收分光光度法测定各形态铝含量。结果表明:炖肉中有机铝比例最大,稳定有机铝占总铝量的15.2%,活性有机铝占23.3%,不稳定有机铝约为32.6%;无机铝主要以Al(OH)3形式存在,约占27.8%,无机单核态铝含量很小,仅占0.9%。Sequential extraction procedure were used to analyze aluminum speciation in stewed meat. And the extraction conditions were studied. The result showed that in stewed meat, the largest proportion is organic aluminum, non-labile organic aluminum was about 15.2% in total, labile organic aluminum that extracted by （NH4）3C6H5O7 was about 23.3%, and extracted by NaOH was 32.6%. Al（OH）3 was the dominant proportion of inorganic aluminum, about 27.8%. The amount of inorganic monomeric aluminum was very little, only 0.9% in total.

关 键 词：铝 形态分析 炖肉 

分 类 号：TS201.6[轻工技术与工程—食品科学]