ALUMINUM CONTAMINATION OF FOOD FROM USING ALUMINUMWARE

Aluminum concentrations were determined in deionized water (adjusted t o pH=2, 4, 6, 8, and 10), salt, soy, and vinegar solutions (diluted to three concentrations) after boiled in aluminum pots for 10,30,60 min or after contacting aluminum at room temperature for 5, 15, 25 days. T he results showed that: (1) Pure water at pH=4-8 increased little its aluminum content in the test, at pH=10 increased slightly, and at pH=2 increased very significantly. (2) Soy solutions dissolved much more a luminum than salt solutions when in contact with aluminumware at room temperature for a long time. NaCl concentration was not the chief fact or for aluminum dissolving in a soy solution. (3) Vinegar solutions di ssolved more aluminum than soy solutions when boiled in aluminum pots for a short time, but the reverse occurred when contacted aluminum at room temperature for a long time. The main action responsible for incr easing the aluminum concentration was chemical corrosion by acidic or alkaline materials when boiled in aluminum pots for a short time, and was electrochemical corrosion, which favored by the complexing reactio n, when contacted aluminum at room temperature for a long time. (4) Fo r most common foods, neither pH value nor NaCl concentration was the c hief factor for increasing die aluminum content when using aluminumwar e.