Division of Food, Medicines and Consumer Safety, Emerging Chemical Risks, Scientific Institute of Public Health, J. Wytmanstraat 14, B-1050 Brussels, Belgium.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012 Aug;29(8):1322-33. doi: 10.1080/19440049.2012.688068. Epub 2012 Jun 1.
To estimate the contribution of aluminium (Al) leaching from different materials used for food preparation and serving to the dietary Al intake, Al release from foodware typically used in everyday life was investigated using multilevel factorial design (MFD) of experiments. For Al characterisation, sample preparation and an analytical method using inductively coupled plasma atomic emission spectroscopy was developed and validated. Parameter influence (temperature: x₁, contact time: x₂, pH: x₃, salt concentration: x₄, viscosity: x₅), was evaluated with analysis of variance suggesting that the influence of viscosity is not significant compared to the other four studied parameters. Therefore, predictive, exponential quadratic regression models were established with x₁-x₄. Cross-validation and a set of independent experiments in real food products were used to test the prediction force of the different models. They both suggest that the quality of the models established for Al foil, Al plate and ceramic ware is satisfactory, but less good for glassware and stainless steel. Indeed, in the studied conditions, leaching from these latter food wares was often close to or even below the limit of quantification suggesting that the principal sources of Al intake from food contact materials during food processing are utensils made of Al and ceramic ware.
为了估算用于食品制备和盛装的不同材料浸出的铝（Al）对膳食 Al 摄入量的贡献，采用多级实验因子设计（MFD）研究了日常生活中常用餐具的 Al 释放情况。为了进行 Al 特性分析，开发并验证了样品制备和使用电感耦合等离子体原子发射光谱法的分析方法。方差分析表明，参数影响（温度：x₁、接触时间：x₂、pH 值：x₃、盐浓度：x₄、粘度：x₅）中，粘度的影响与其他四个研究参数相比并不显著。因此，建立了具有 x₁-x₄ 的预测性指数二次回归模型。交叉验证和一组实际食品中的独立实验用于测试不同模型的预测能力。结果均表明，用于铝箔、铝板和陶瓷餐具的模型质量令人满意，但用于玻璃器皿和不锈钢的模型质量较差。实际上，在研究的条件下，这些食品器皿的浸出量通常接近或甚至低于定量限，这表明在食品加工过程中，从食品接触材料摄入 Al 的主要来源是铝制和陶瓷餐具。
