RESUMEN
Objective To study a method for determination of aluminum in food,and to ensure food safety and public health.Methods Microwave digestion-chrome azurol S spectrophotometric method was used to detect the aluminum content in fried dough sticks.Detection limit,linear range,precision,accuracy and maximum absorption wavelength were calculated.Results The method detection limit was 0.08 μg,precision was 0.60％-5.90％,and recovery rate was 96.0％-102.3％,maximum absorption wavelengnth was 620 mm.Aluminum content in 10 samples of fried dough sticks were all exceeded the standard,which were 709.5,980.8,1 010.3,1 151.5,1 214.0,1 243.7,1 318.1,1 374.0,1 435.0 and 1 479.4 mg/kg.Conclusion The method is simple,reliable,reproducible and easy to be used.
RESUMEN
ve To improve the method of determination of aluminium in water. Methods The method of aluminium chrome azurol S-cetylpyridinium bromide spectrophotometry was used. Results The improved determi-nation of aluminium revealed perfect linear relationship in determining the standard aluminium solution series at the range of 0. 0-6.0?g/25 ml aluminium. The regression equation was calculated as y = 1. 031x + 0. 008(r=0.9994) . The detection limit was 0.02 mg/L aluminium. The coefficient variation was below 4.90% . The recovery rate ranged from 93.3% to 100.0% . Conclusion The improved method was rapid and easy to operate, suitable for determination of Al3+ in a large number of water samples.