Matsushima F, Meshitsuka S, Funakawa K, Nose T
Tottori Women's Junior College, Kurayoshi.
Nihon Eiseigaku Zasshi. 1990 Dec;45(5):964-70. doi: 10.1265/jjh.45.964.
In order to investigate the effects of sodium chloride and organic acids on aluminum elution from cooking utensils made of aluminum, the quantities of aluminum elution were measured in solutions with various concentrations of sodium chloride, acetic acid and citric acid by flameless atomic adsorption spectrophotometry. The increase of the aluminum elution rate from a pudding cup, an aluminum pan and an alumite pan could be clearly distinguished by the coexistence of acetic acid or citric acid and sodium chloride. The elution was low in the presence of sodium chloride at room temperature, but it was distinctly accelerated by heating. Although alumite treatment had the effect of protection against aluminum elution, such elution obviously increased, as shown by the existence of acid and sodium chloride at high temperatures. Aluminum elution rates from surface-untreated cooking utensils made of aluminum were increased by heating by a factor of several thousand.
为了研究氯化钠和有机酸对铝制炊具中铝溶出的影响，通过无火焰原子吸收分光光度法测定了在含有不同浓度氯化钠、乙酸和柠檬酸的溶液中铝的溶出量。乙酸或柠檬酸与氯化钠共存时，布丁杯、铝锅和氧化铝处理过的锅的铝溶出率增加情况可明显区分。室温下，氯化钠存在时溶出量较低，但加热会使其明显加速。尽管氧化铝处理有防止铝溶出的作用，但在高温下存在酸和氯化钠时，铝溶出明显增加。未进行表面处理的铝制炊具经加热后铝溶出率提高了数千倍。
