Detection and residual analysis of aluminum in flour products
Objective To detect the content of aluminum in the flour products of steamed buns and fried dough sticks sold in some breakfast bars and mobile vendors in a city with spectrophotometric method,and analyze the residue aluminum.Methods A total of 10 samples of steamed buns and 30 samples of fried dough sticks were randomly purchased from various breakfast bars and mobile vendors in a city.According to the national food safety standard of determination of aluminum in food(GB 5009.182-2017),the content of aluminum was detected with chrome azurol S spectrophotometric method.Results The spectrophotometric method was good in function,and the linearly dependent coefficient(r)was 0.998.The linearity range of aluminum was 12.6-794.4 mg/kg.The recovery rates were from 90.9％to 104.9％,with the relative standard deviation of 3.5％.The over-standard rate of aluminum was 10.0％in steamed buns,with the concentration range of not detected(ND)to 33.8 mg/kg.The over-standard rate for fried dough sticks was 23.3％,with the concentration range of ND to 604 mg/kg.Conclusions There is problem of aluminum over standard in the flour products sold in some breakfast bars and mobile vendors in the city.The supervision department should strengthen the intensity of sampling to protect the health of people.
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