Flint G N, Packirisamy S
Nickel Development Institute, Alvechurch, Birmingham, UK.
Food Addit Contam. 1997 Feb-Mar;14(2):115-26. doi: 10.1080/02652039709374506.
An extensive programme of cooking operations, using household recipes, has shown that, apart from aberrant values associated with new pans on first use, the contribution made by 19% Cr/9% Ni stainless steel cooking utensils to chromium and nickel in the diet is negligible. New pans, if first used with acid fruits, showed a greater pick-up of chromium and nickel, ranging from approximately 1/20 to 1/3 and 1/20 to 1/2 of the normal daily intake of chromium and nickel respectively. This situation did not recur in subsequent usage, even after the pan had been cleaned by abrasion. A higher rate of chromium and nickel release in new pans on first use was observed on products from four manufactures and appears to be related to surface finish, since treatment of the surface of a new pan was partly, and in the case of electropolishing, wholly effective in eliminating their initial high release.
一项使用家庭食谱的广泛烹饪操作计划表明，除了首次使用新锅时出现的异常值外，19%铬/9%镍不锈钢炊具对饮食中铬和镍的贡献可以忽略不计。如果新锅首次与酸性水果一起使用，会摄取更多的铬和镍，分别约为正常每日铬摄入量的1/20至1/3以及镍摄入量的1/20至1/2。即使锅具经过磨损清洁后，这种情况在后续使用中也不会再次出现。在四家制造商的产品中都观察到新锅首次使用时铬和镍的释放率较高，这似乎与表面光洁度有关，因为对新锅表面进行处理，部分处理（对于电解抛光则是完全有效）能够消除其最初的高释放率。
