摘要
用7种模拟食品和8种常见食物经铝锅烹调后,观察铝的溶出量,发现酸性和碱性食物经铝锅烹调后,熟食中铝含量增加较多,并随烹调时间的延长而增加,其他食物经铝锅烹调后,熟食中铝的增加不明显。研究还表明,由铝制炊具引起的摄入人体的铝量(约1.7mg/d)与从食物中摄入的铝量(约10mg/d)比较,从铝制炊具溶出转移至食物中的铝并不构成饮食中铝的主要来源。
The effect of using aluminum utensil aluminum content of foods was studied. It was found that the amount of aluminum transfered into cooked foods from utensils depended on the variaty of foods, the pH value of the medium and the duration of cooking. Compare with the aluminum contents in food, the aluminum dissolving from the aluminum utensil into foods is not the major source of this element in daily intake.
关键词
铝制饮具
食物
铝溶出量
Aluminum utensil Food Aluminum dissolving content
