| Aluminum is not an essential element in human body. If taken in for long withaluminum-containing food, aluminum accumulates in human body and has chronictoxic effects on it. WHO/FAO evaluated aluminum in diet several times, identifyingaluminum as food contaminant to control.In our country, the chemicalaluminum-containing leavening agents,including aluminum potassium sulfate(potassium alum) and ammonium aluminum sulfate (aluminum ammonium sulfate),are allowed to be used appropriately in wheat flour and its products, and the amount ofaluminum containing is limited. Alum is not allowed to be used in starch food, likevermicelli and fresh starch jelly sheets. In actual fact, however, alum is often used inthe production process of vermicelli and fresh starch jelly sheets.Therefore,it issignificant to know the aluminum content of such food and control the intake ofaluminum.Objective:To detect and analyze the aluminum residues in flour and starch samples ofsteamed bread，deep-fried dough sticks，fresh starch jelly sheets and starch vermicelli,of the years2010to2012, and to find out the amount of aluminum residues in the foodmentioned above and provide basis statistics for establishing measures to monitoraluminium residues in food.Materials and Methods:1. Samples:In Jilin Province from the year2010to2012, samples of steamed bread，deep-frieddough sticks,fresh starch jelly sheets,and starch vermicelli were collected from791processing places,including breakfast stands, rural fairs, big and small food stores，restaurants and canteens in the cities of Changchun，Jilin，Baicheng，Tonghua，Yanbian and Siping. Every year at least ten samples were collected from the different districts.791samples were collected in791food processing sites in total, containing201doughstick samples,208steamed bread,189fresh starch jelly sheet and193starch vermicelli.18flour samples and15starch samples were also collected to detect the content ofaluminum.2. Experimental methods:Chromazurol S spectrophotometry method was applied, based on the nationalstandard GB/T5009.182-2003entitled Determination of Aluminum in Flour Products.Each sample was tested for there times, and then the average amount of aluminumcontent was worked out.3. Hygienic evaluation:According to Food Allowable Level of Pollutants（GB2762-2005）and Foodadditive Standard（GB2760-2011）,aluminum content in deep-fried dough sticks andsteamed bread is up to standard when it is not more than100mg/kg.4. Data processing:SPSS13.0was used for data entry, statistics and analysis. Chi-square analysis wasused for analyze the qualified rate. Rank and inspection were used to analyze themeasurement data that do not meet the normal distribution, and median and quartileswere used to express these statistics. It is regarded as significant difference whenP＜0.05.Results:In the years2010to2012,201deep fried sticks were detected, aluminum containingsamples account for96.5%, with65.7%of them having more aluminum than the standard.The detected aluminum rate of each single year is over90%of all the samples,and therate containing more aluminum than the standard is over50%. Each year,somesamples with aluminum content twice higher than the limited standard are found,andthe detected highest aluminum content is even four times higher in2011,and in each ofthe years,the median of detected aluminum content is,no exception,higher than100 mg/kg.The rate of aluminum content of the samples from each of the districts is over90%, and more than50%of the samples contain so much aluminum as not to be up to thestandard.The median of aluminum containing is over100mg/kg,and the highestaluminum content is twice higher than the upper limit．Aluminum has been detected in43.3%of208steamed bread samples,10.1%ishigher than the standard limit,and the highest aluminum content is twice higher thanthe upper limit.The exceeding standard rate of each year is about10%.The detected aluminum containing rate of steamed bread in each district is over30%,all of whose samples contain much more aluminum than the limited amount, though thepercentages vary in some degree.Aluminum has been detected in61.9%of189fresh jelly sheet samples,and thealuminum content rate is over40%.The aluminum content, which is over100mg/kg,accounts for28.6%.The median of aluminum content is37.3mg/kg,and the highestaluminum content is342.3mg/kg.Aluminum containing rate of fresh jelly sheet samples from each of the regions isover40%,and there are the ones containing aluminum more than100mg/kg of the samplesfrom each district.Aluminum has been detected in64.8%of193starch vermicelli samples. And thealuminum content rate is over50%for three years running. The samples, withaluminum content over100mg/kg, account for24.4%. The median of aluminumcontent is38.9mg/kg, and the highest aluminum content is212.5mg/kg.Aluminum containing rate of starch vermicelli samples is over40%, and also thereare samples from each district whose aluminum containing amount is more than100mg/kg.Aluminum has been detected in33.3%of18flour samples, and the median ofaluminum content is14.5mg/kg. Aluminum has been detected in46.7%of15starchsamples, and the median of aluminum content is12.6mg/kg. The highest aluminum content is about30mg/kg in both flour and starch.Conclusion：1.201deep-fried sticks were detected, and aluminum containing samples account for96.5%,with65.7%of them having more aluminum than the standard. The detectedhighest aluminum content is even four times higher than the limited standard.2.Aluminum has been detected in43.3%of208steamed bread samples,10.1%has higher aluminum than the standard limit, and the highest aluminum content istwice higher than the upper limit.3.Aluminum has been detected in61.9%of189fresh jelly sheet samples. Thesamples, with aluminum content over100mg/kg, account for28.6%, and the highestaluminum content is342.3mg/kg.4. Aluminum has been detected in64.8%of193starch vermicelli samples. Thesamples, with aluminum content over100mg/kg, account for24.4%., and the highestaluminum content is212.5mg/kg.5. Aluminum has been detected in33.3%of18flour samples, and15starch sampleswere detected, of which aluminum containing samples account for46.7%. The highestaluminum content is about30mg/kg in both flour and starch.6. The issue of aluminum residues in steamed bread，deep-fried dough sticks，freshstarch jelly sheets and starch vermicelli should be concerned. |
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