Matsushima F, Meshitsuka S, Nose T
Tottori Women's College, Kurayoshi, Japan.
Nihon Eiseigaku Zasshi. 1997 Jan;51(4):763-9. doi: 10.1265/jjh.51.763.
Regarding aluminum contents in sea vegetables, dried hijiki (an edible brown algae), dried wakame (seaweed) and dried konbu (kelp) contained 1.08mg/g, 17.7 to 149 micrograms/g, and 4.23 to 24.5 micrograms/g, of aluminum, respectively. With hijiki, especially, having a high aluminum content. Hijiki reconstituted by water immersion contained 450 to 678 micrograms/g, of aluminum. Thus, aluminum in dried hijiki was decreased by 40 to 66% by water immersion. The immersion water of blanched and salted wakame and fruit-bearing leaf wakame contained 4.67 to 6.92 micrograms and 1.00 microgram of aluminum, respectively. The migration ratio of aluminum was 8 approximately 12% for blanched and salted wakame and was 1% for fruit-bearing leaf wakame. The immersion water of Hidaka konbu contained 16.1 to 21.4 micrograms of aluminum, while that of Rishiri konbu contained 4.79 to 7.36 micrograms of aluminum. Thus, 22 to 57% of aluminum migrated into the konbu immersion water. Aluminum scarcely migrated into the supernatant of the immersion water. Compared with the cold water immersion method, a high aluminum migration ratio was achieved in the heat extraction method. It was estimated that the aluminum intake from reconstituted hijiki (dry weight: 5g) was about 2.2 to 3.4mg, which amounted to 50 to 75% of the daily aluminum intake of a typical Japanese diet.
关于海藻类食物中的铝含量，干裙带菜（一种可食用的褐藻）、干海带和干昆布分别含有1.08毫克/克、17.7至149微克/克和4.23至24.5微克/克的铝。尤其是裙带菜，其铝含量很高。经水浸泡复原后的裙带菜含铝量为450至678微克/克。因此，干裙带菜中的铝经水浸泡后减少了40%至66%。焯烫盐渍海带和带果叶片海带的浸泡水中分别含有4.67至6.92微克和1.00微克的铝。铝的迁移率对于焯烫盐渍海带约为8%至12%，对于带果叶片海带为1%。日高昆布的浸泡水中含有16.1至21.4微克的铝，而利尻昆布的浸泡水中含有4.79至7.36微克的铝。因此，22%至57%的铝迁移到了昆布浸泡水中。铝几乎不迁移到浸泡水上清液中。与冷水浸泡法相比，热萃取法的铝迁移率更高。据估计，食用复原裙带菜（干重：5克）摄入的铝约为2.2至3.4毫克，这相当于典型日本饮食每日铝摄入量的50%至75%。
