炊具中铝的浸出——一项动力学研究。

Aluminium leaching from utensils--a kinetic study.

作者信息

Rao K S, Rao G V

机构信息

Biochemistry and Nutrition Department of Central Food Technological Research Institute, India.

出版信息

Int J Food Sci Nutr. 1995 Feb;46(1):31-8. doi: 10.3109/09637489509003383.

DOI:10.3109/09637489509003383

PMID:7712341

Abstract

Aluminium leaching from low quality (Al-Pb alloy) and high quality (Al-Mn alloy) utensils by water has been studied under different conditions of pH, boiling time and NaF concentrations. High fluoride concentration and low pH were found to enhance the leaching of Al more from low quality utensils than from high quality utensils.

摘要

在不同的pH值、煮沸时间和氟化钠浓度条件下，研究了水从劣质（铝铅合金）和优质（铝锰合金）餐具中浸出铝的情况。研究发现，高氟浓度和低pH值条件下，劣质餐具中铝的浸出量比优质餐具中铝的浸出量增加得更多。