Liukkonen-Lilja H, Piepponen S
Technical Research Centre of Finland (VTT), Food Research Laboratory, Espoo.
Food Addit Contam. 1992 May-Jun;9(3):213-23. doi: 10.1080/02652039209374065.
A study was carried out of the leaching of aluminium from aluminium cooking vessels and packages. Very small or undetectable levels of aluminium leached from packaging materials into foodstuffs. In boiling tests with neutral porridge no migration of aluminium into the test matrix was observed from the pan. When boiling milk, the leaching of aluminium was 0.2-0.8 mg/kg. The aluminium content of tap water in aluminium pans when reaching boiling point was 0.54-4.3 mg/l and increased with increasing boiling time to 6.3-17 mg/l. Aluminium dissolved in foods based on acidic fruit juice rose to levels of 2.9-35 mg/kg when the foods were boiled in aluminium pans. Steaming of currant berries in an aluminium vessel gave aluminium concentrations of 19-77 mg/kg in the resulting juice. The highest aluminium concentration of 170 mg/kg was measured in rhubarb juice prepared in the steaming vessel. Aluminium dissolved in water to levels of 0.81-1.4 mg/l when heated for the first time in new coffee percolators. The aluminium concentration of water heated in older percolators was 0.09-0.78 mg/l.
开展了一项关于铝从铝制烹饪容器和包装中溶出情况的研究。从包装材料中溶出到食品中的铝含量非常低或检测不到。在用中性粥进行的煮沸试验中，未观察到铝从锅中迁移到试验基质中。煮牛奶时，铝的溶出量为0.2 - 0.8毫克/千克。铝锅中的自来水达到沸点时，铝含量为0.54 - 4.3毫克/升，并随着煮沸时间的增加而增加至6.3 - 17毫克/升。当用铝锅煮以酸性果汁为基础的食物时，食物中溶解的铝含量升至2.9 - 35毫克/千克。用铝制容器蒸醋栗浆果时，所得果汁中的铝浓度为19 - 77毫克/千克。在蒸制容器中制备的大黄汁中测得的铝浓度最高，为170毫克/千克。在新咖啡渗滤壶中首次加热时，水中溶解的铝含量达到0.81 - 1.4毫克/升。在旧渗滤壶中加热的水的铝浓度为0.09 - 0.78毫克/升。
