Preliminary Study On Aluminum Determination And Contamination In Food

Research of trace elements and human health is a major hot topic at present. Aluminum is the most abundant metal element in the crust, aluminum and human health are closely related. Food industry will be aluminum-containing compounds are widely used in food processing, water treatment because they usually think of aluminum harmless. In addition, the pharmaceutical industry use it to make a variety of tablets and capsules, and anti-acid drugs. As people gradually in-depth study of aluminum and aluminum toxicity, aluminum and human health care has gradually been of concern to the people, hazards of food-borne aluminum has attracted people's attention. WHO/FAO formally identified aluminum as food contaminants in 1989, and made a tentative intake of aluminum with 7mg/KgB·W. China also made aluminum limit standard in flour food hygiene (≤100mg/Kg)in 1994.Aluminum in food mainly from natural aluminum, aluminum-containing additives and contamination, as well as processing, cooking and storage process of the dissolution of aluminum in aluminum products. The main cause of food due to excessive aluminum is aluminum-containing additives and aluminum leavening agent used in food processing production process. Although intake of aluminum from food not the cause of many diseases,but aluminum will accumulate in the body the long-term consumption of excessive aluminum content of food.The harm is obvious.We need to research of the content of aluminum in food because of aluminum toxicity. Quantitative method used in trace aluminum, mainly spectrophotometry, stone furnace atomic absorption spectrometry, mass spectrometry and inductively coupled plasma emission spectroscopy method.This paper will compare CAS method with aluminum reagent method to select a method for quantitative analysis of the commercial food and optimize the experimental conditions. First, the sample digestion system is optimized, the preferred method is digestion of sample by HNO3—H2SO4—HClO4, GB 15202-2003《flour limit aluminum in food hygiene standards》in the detection of aluminum uses the digestion system.Using H2O2 not HC1O4 In this study. The results show that the use HNO3—H2SO4—H2O2 as the digestive system can achieve the same effect,and experimental results are satisfactory. In addition, few reports of interference factors and the elimination of quantitative research studies to obtain a satisfactory result.Aluminum contamination will be assessed with CAS S spectrophotometry in Chongqing commercial foods.136 commercial foods are randomly selected to be used for quantitative analysis and safety assessment based on GB 15202-2003《flour limit aluminum in food hygiene standards》Samples include instant noodles, biscuits, bread, fried dough sticks, seeds, tea and tea drinks etc. Test results show that the excessive foods almost are flour food, especially fried foods such as fried fritters and fried dough twist serious exceeded. In addition, the aluminum content exceeded more serious in some provinces and regions of tea.Toxic effect of aluminum is not caused by the total aluminum concentration, but is closely related to their specific form.Therefore morphological analysis of aluminum is of great significance to act on the toxicology of aluminum. From the toxicity point of view, unstable free aluminum and mononuclear hydroxy aluminum greatest toxic the formation of aluminum fluoride complexes are secondly, and the formation of complex organic compounds are non-toxic. Morphological analysis of aluminum in food than the simple determination of total aluminum is more meaningful. Application of fluorescence spectrometry of some samples examine the content of inorganic monomeric aluminum for speciation analysis of aluminum.This proposal should take more effective measures to reduce the intake of Chinese residents of aluminum. First, the direct form of publicity for the society make the public and food professionals to understand the seriousness and danger of contamination of aluminum to consciously resist and actively improve the contaminated food. Secondly, the proposed use of food additives in the revised health standards, can cause secondary pollution on the species or even strictly prohibited. Such as prohibiting to use alumen in fried dough sticks, and chemical additives in steamed bread. Because of these additives in the product meet sensory requirements, aluminum residue often has exceeded the. Finally, it should strengthen the supervision of aluminum contamination, although the state has promulgated a standard aluminum limit can monitor the efforts of the project compared to its problems, there are still big gaps. Related departments should be routine monitoring of aluminum as the test items in order to understand and deal with any matters of aluminum exceeded.