我国食品卫生标准规定面制食品中铝的限量为100 mg/kg。面制食品中的铝主要来自加工过程中使用的食品添加剂,过量食用铝会在人体内蓄积而产生危害。现已有很多证据表明,铝离子的摄入量与大脑思维、意识和记忆等功能的受损呈正相关。目前,食品中铝含量的检测方法有可见分光光度法、原子吸收光谱法和电感耦合等离子原子发射光谱法等。后两种方法由于仪器昂贵,检测费用高,在基层应用受到限 China’s food hygiene standards for aluminum products in the limited amount of 100 mg / kg. Aluminum in pasta mainly comes from food additives used in the process. Excessive consumption of aluminum can cause harm in the human body. There is a lot of evidence to show that the intake of aluminum ions is positively related to the impairment of brain functions such as thinking, consciousness and memory. Currently, aluminum content in food detection methods are visible spectrophotometry, atomic absorption spectrometry and inductively coupled plasma atomic emission spectrometry. The latter two methods due to expensive instruments, testing costs are high, the grass-roots applications are limited