Paper Title:
Determination and Evaluation of Aluminum Contents in Flour Products
  Abstract

.Various breads, pastries, fried bread stick, shrimp cracker, buns and other food samples were collected to detect the content of aluminum according to the method of CAS S-spectrophotometry from national standard GB 5009.182-2003, and health evaluation of flour products was carried out in accordance with GB2762-2005 "Standards of limit pollutants in food " (Al ≤ 100 mg/kg). 285 samples were qualified from 330 flour products, and the total qualified rate was 86.36%, and the content of aluminum content ranged from﹤0.5mg/kg to 255.1mg/kg. The content of aluminum of some samples like home-made steamed bread, stuffed buns, fried bread stick from canteens, small shops and supermarkets was higher than 100 mg/kg, in the range of 3.6-255.1, 28.0-217.2,7.6-185.8 mg/kg, and the qualified rate was 46.2%、61.1% and 35.3% respectively; The quality of other packaged food such as crackers, potato chips and so on was good.

  Info
Periodical
Chapter
Chapter 3: Chemical and Biomedical Engineering
Edited by
Honghua Tan
Pages
1022-1027
DOI
10.4028/www.scientific.net/AMM.138-139.1022
Citation
X. L. Xu, Q. J. Jiang, "Determination and Evaluation of Aluminum Contents in Flour Products", Applied Mechanics and Materials, Vols. 138-139, pp. 1022-1027, 2012
Online since
November 2011
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Price
$32.00
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