Research on the ionization of aluminium in various foods

各种食品中铝离子化的研究

• 批准号: 04808012
• 负责人: FUKUSHIMA Masako
• 金额: $ 0.96万
• 依托单位: Showa Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1992
• 资助国家: 日本
• 起止时间: 1992 至 1993
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-04808012/
• 关键词: Aluminium content aluminium ion; Vegetables; Fruits; Aluminium foil; アルミニウム箔; アルミニウムイオン量; アルミニウム定量; マイクロ波湿式加熱分解; クロムアズロール法

Aluminium contents and ionization rate in 22 differnt foods have been examind. Higher Aluminium content were found in Spinach, Komatsuna, Garland chrysanthemun, Hijiki, and Kiwi fruit. Ionization rate of Aluminium were much lower level in Komatsuna, Spinach, Garland chrysanthemum and Kiwi fruit.Dissolved Aluminium and ion amount form commercial Aluminium foil which immersed various solventw have been determined. Dissolution Aluninium an dion amount form commercial Aluminium foil which immersed various solvents have been determined. Dissolution amount of Aluminium was higher in 0.1M acetic acid, 0.1M citric acid and 0.2M NaCl solution than the other solvents.

已经检查了22种不同食物的铝含量和电离速率。在菠菜，Komatsuna，Garland Chrysanthemun，Hijiki和猕猴桃水果中发现了较高的铝含量。铝的电离速率在Komatsuna，菠菜，花环菊花和猕猴桃水果中要低得多。DIDSOLVED铝量和离子量形成了商业铝箔，已确定了浸入各种溶剂的铝箔。已经确定了浸入各种溶剂的商业铝箔的溶解黄素和二量。在0.1m乙酸，0.1M柠檬酸和0.2m NaCl溶液中，铝的溶解量高于其他溶剂。