[Study on factors affecting aluminium leaching from aluminium-utensils].
Temperature, pH, oxidative substances and other constituents in foods were studied on their effects on aluminium leaching from aluminium-utensils, using ICPAES method for determining the aluminium contents. The influence of heating on accelerating aluminium leaching was stressed and the effect of F- on aluminium leaching was confirmed. Fe3+ and NaCl were suggested for the first time as being able to promote aluminium leaching. The mechanism and practical significance of these effects are discussed.
Wen
W
W
School of Public Health Harbin Medical University.
D000535:Aluminum / Q000032:analysis*; D003297:Cooking and Eating Utensils; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D012965:Sodium Chloride; D012995:Solubility; D013057:Spectrum Analysis
D012965:Sodium Chloride; D000535:Aluminum