Karbouj Rim
NVMC (Nutrition Vieillissement et Maladies Cardiovasculaires: Prévention et Biomarqueurs), UFR Pharmacie, UJF (Université de Joseph Fourier), Domaine de la Merci, 38700 La Tronche, France.
Food Chem Toxicol. 2007 Sep;45(9):1688-93. doi: 10.1016/j.fct.2007.03.001. Epub 2007 Mar 13.
In this work, we study aluminium (Al) leaching using three chelating agents (lactic acid, oxalic acid, and citric acid) that are commonly found in foods and beverages. We test acids, sodium, potassium and lithium salts of these three chelating agents. Aluminium concentrations are determined by using Graphite Furnace Atomic Absorption Spectrometry (GFAAS) after a one hour incubation of the aluminium with the chelating agent. We study three concentrations corresponding to the lower, median, and to the higher levels of these substances that are commonly found in consumable foods. We select ambient and boiling temperatures for the incubation. We found that at ambient temperature, the variation of Al leaching depends on the chemical form. Al leaching is significantly higher at 100 degrees C than at the ambient temperature. The salty form for the composition releases more Al than the acidic form.
在这项工作中，我们使用三种常见于食品和饮料中的螯合剂（乳酸、草酸和柠檬酸）来研究铝（Al）的浸出情况。我们测试了这三种螯合剂的酸、钠盐、钾盐和锂盐。铝与螯合剂孵育一小时后，使用石墨炉原子吸收光谱法（GFAAS）测定铝浓度。我们研究了与可食用食品中这些物质的较低、中位数和较高水平相对应的三种浓度。我们选择环境温度和沸腾温度进行孵育。我们发现，在环境温度下，铝浸出的变化取决于化学形态。在100摄氏度时的铝浸出量明显高于环境温度下的浸出量。该组合物的盐形式比酸形式释放更多的铝。
