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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: To ensure the accurate and reliable determination of aluminum in food and to raise awareness of the impact of aluminum on human health. Methods: The “Handbook of Testing Chemical Contaminants and Hazardous Factors in Foods” was adopted and determined by two different sample processing methods. Results: The linear range was 0.25μg / ml ~ 6.0μg / ml, the linear equation was Y = 0.0068 + 0.18X, the correlation coefficient was 0.9994, the RSD wet method was 2.9% ~ 3.8%, the dry method was 3.0% ~ 4.8% The recoveries were 92.0% ~ 100.8% for wet method and 82.7% ~ 93.7% for dry method. The results showed that the pass rate of flour products was 40% and that of fried snack products was 83.3%. Conclusion: The determination of aluminum by this method is accurate and reliable with good reproducibility. The experimental results show that the current aluminum products exceeded the more serious, should be given enough attention.