Wen W
School of Public Health Harbin Medical University.
Zhonghua Yu Fang Yi Xue Za Zhi. 1991 May;25(3):174-6.
Temperature, pH, oxidative substances and other constituents in foods were studied on their effects on aluminium leaching from aluminium-utensils, using ICPAES method for determining the aluminium contents. The influence of heating on accelerating aluminium leaching was stressed and the effect of F- on aluminium leaching was confirmed. Fe3+ and NaCl were suggested for the first time as being able to promote aluminium leaching. The mechanism and practical significance of these effects are discussed.
采用电感耦合等离子体发射光谱法（ICPAES）测定铝含量，研究了食品中的温度、pH值、氧化性物质及其他成分对铝制器具中铝溶出的影响。强调了加热对加速铝溶出的影响，并证实了氟离子对铝溶出的作用。首次提出Fe3+和NaCl能够促进铝的溶出。讨论了这些影响的机制及实际意义。
