[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.
School of Public Health Harbin Medical University.
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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