Determination and Evaluation of Aluminum Contents in Flour Products

Abstract:

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.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.

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Periodical:

Edited by:

Honghua Tan

Pages:

1022-1027

DOI:

10.4028/www.scientific.net/AMM.138-139.1022

Citation:

X. L. Xu and 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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$35.00

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