Müller J P, Steinegger A, Schlatter C
Institute of Toxicology, Swiss Federal Institute of Technology, University of Zürich.
Z Lebensm Unters Forsch. 1993 Oct;197(4):332-41. doi: 10.1007/BF01242057.
Migration of aluminum (Al) from packaging materials and cooking utensils into foods and beverages was determined at intervals during cooking or during storage by graphite furnace atomic absorption spectroscopy. High amounts of Al migrated into acidic products such as mashed tomatoes during normal processing in normal, non-coated Al pans. After 60 min cooking an Al content of 10-15 mg/kg was measured in tomato sauce. Surprisingly, the Al concentration was also increased up to 2.6 mg/L after boiling tap water for 15 min in Al pans. Storage of Coca-Cola in internally lacquered Al cans resulted in Al levels below 0.25 mg/L. In contrast, non-coated Al camping bottles containing lime blossom tea acidified with lemon juice released up to 7 mg Al/L within 5 days. The Al concentration in coffee was lower than that of the tap water used in its preparation, even if prepared in Al heaters. In Switzerland, where most pans nowadays are made of stainless steel or teflon-coated Al, the average contribution for the use of Al utensils to the daily Al intake of 2-5 mg from the diet is estimated to be less than 0.1 mg.
通过石墨炉原子吸收光谱法，在烹饪过程中或储存期间定期测定铝（Al）从包装材料和炊具迁移到食品和饮料中的情况。在普通的未涂层铝锅中进行正常加工时，大量的铝迁移到酸性产品中，如番茄酱。煮60分钟后，番茄酱中的铝含量测定为10 - 15毫克/千克。令人惊讶的是，用铝锅将自来水煮沸15分钟后，铝浓度也会增加到2.6毫克/升。将可口可乐储存在内部涂漆的铝罐中，铝含量低于0.25毫克/升。相比之下，装有柠檬汁酸化的椴树花茶的未涂层铝制露营瓶在5天内释放出高达7毫克/升的铝。咖啡中的铝浓度低于制备咖啡所用的自来水，即使是在铝制加热器中制备的也是如此。在瑞士，如今大多数锅具由不锈钢或涂有特氟龙的铝制成，据估计，使用铝制炊具对日常饮食中2 - 5毫克铝摄入量的平均贡献小于0.1毫克。
