摘 要：目的：利用分光光度计法检测食品中铝的残留量。方法：采用分光光度计法，借助三价铝离子与铬天青S反应生成四元胶束的特征对油条中的铝本底含量进行有效监测。四元胶束呈现蓝绿色，在620 nm波长条件下将所获取的四元胶束与标准量进行匹配对比，进而获取油条中铝本底含量。结果：在0～15 µg/mL浓度范围内，样品中铝元素具有良好的线性关系，相关系数为0.999 4，检出限为0.000 8 µg/mL，回收率为94.7%～98.2%，RSD为1.038%～2.996%。试验涉及50个不同批次油条，其中5个批次油条样本不合格，不合格率高达10%;油条中最大铝含量（干样品，以Al计）为707 mg/kg，超过国家标准规定范围（≤100 mg/kg）7倍多。结论：铝的非法添加行为仍然不容忽视。

关键词：铝;油条;分光光度计法

Analysis of Monitoring Results of Aluminum Background Content in Fried Dough Sticks

PAN Guofang

（Tancheng County Inspection and Testing Center， Tancheng 276100， China）

Abstract： Objective： To detect the residue of aluminum in food by spectrophotometry. Methods： A spectrophotometer was used to effectively monitor and quantify the characteristics of the reaction of trivalent aluminum ion and chromium Tianqing S.The quaternary micelles are blue-green， and matched the obtained quateradic micelles with the standard amount at 620 nm wavelength， so as to obtain the aluminum base content in the deep-fried dough sticks. Results： In the concentration range of 0～15 µg/mL， the aluminum elements had a good linear relationship with correlation coefficient of 0.999 4， detection limit of 0.000 8 µg/mL， recovery rate of 94.7%～98.2%， and RSD of 1.038%～2.996%. The test involved 50 different batches of fried dough sticks， of which 5 batches of fried dough stick samples were unqualified， and the failure rate was as high as 10%; the maximum aluminum content （dry sample， calculated as Al） in the fried dough sticks was 707 mg/kg， which exceeded the scope of the national standard. （≤100 mg/kg） 7 times more.Conclusion： The illegal addition of aluminum still cannot be ignored.

Keywords： aluminum; fried dough sticks; spectrophotometer method

泡打粉作为当前常用食品添加剂，其主要分为含铝泡打粉和无铝泡打粉两种，其中含铝泡打粉含有硫酸铝钾（铝氨）成分，而无铝泡打粉则不含有相关成分。一些路边小店在制做包子等发酵面制品或者油条等油炸制品时，一般本着低价原则，会选择含铝泡打粉等低成本原材料。再加上未按标准添加范围进行使用，易引起食品安全问题。

事实上，人体摄入过多的铝，在体内蓄积后会扰乱中枢神经活动，引起消化系统功能紊乱，妨碍正常的钙、磷代謝，抑制机体内的抗氧化系统，引起多种疾病。铝分别与肾病、高血压、糖尿病、高血糖、早老性痴呆、透析性脑病综合征、胚胎发育、中枢神经系统等疾病具有相关关系，人们认为铝毒性对人体健康具有潜在的危害。……