食品中铝的测定方法及铝对人体健康影响的探讨  

Determination of aluminium in foods and its effects on human health

作　　者：关跃琳[1] 娜仁高娃[1] 张海燕[1] 

机构地区：[1]内蒙古呼和浩特市疾病预防控制中心,呼和浩特010070

出　　处：《中国卫生检验杂志》2012年第2期221-222,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:为保证食品中铝测定结果的准确可靠及提高铝对人体健康影响的认识。方法:采用《食品中化学污染物及有害因素检测手册》,用两种不同的样品处理方法测定。结果:方法线性范围为0.25μg/ml～6.0μg/ml,线性方程为Y=0.0068+0.18X,相关系数r=0.9994,RSD湿法为2.9%～3.8%,干法为3.0%～4.8%,回收率湿法92.0%～100.8%,干法82.7%～93.7%,样品结果面制品合格率40%,油炸小食品83.3%。结论:用此方法测定铝,结果准确可靠,重现性好。实验结果表明,目前面制品中铝超标较为严重,应引起足够重视。Objective：In order to ensure the measurement results of aluminum in food is accurate and reliable, and improve the understanding of the effect of aluminum on human helth. Methods： According to ＂Inspection manual for chemical contami- nants and harmful factors in food＂, two different treatment methods were adopted for sample determination. Results： The linear range was obtained between 0.25 μg/ml and 6.0 μg/ml. Linear equation was Y = 0. 0068 ＋ 0.18X and correlation coefficient was r =0. 9994. RSD value of wet digestion method were between 2.9% and 3.8% and that of dry ashing were between 3.0% and 4.8%. Overall recoveries of wet digestion method were between 92.0% and 100.8% and those of dry ashing were between 82.7% and 93.7%. The pass rate of flour products was 40% and fried snacks was 83.3%. Conclusion： This method was suit- able for determination of aluminum in food due to its accuracy, reliability and good reproducibility. The test result showed that flour products contained excessive aluminum, which should be paid more attention.

关 键 词：铝 检测方法 测定结果 面制品 油炸小食品 

分 类 号：R155.51[医药卫生—营养与食品卫生学]