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用自来水、４％ＨＡＣ、３％ＮａＣｌ和精炼菜籽油４种介质模拟日常不同特性食物，分别置于各种铝制炊具容器中进行浸泡或加热以探讨对铝溶出的影响。结果表明铝制食具在不同状况下可溶出不等量的铝。铝溶出量大小是：酸性试液＞盐性试液＞自来水；且随温度升高，时间延长铝溶出量也增加。选择几种主要食品进行模拟试验，发现在铝锅中烹调后各种食物中铝含量均有不同程度的增加（０．９０～２１．６９／ｍｇｋｇ），据此推算成人通过铝制炊具最大可能摄入的铝量为５．６４ｍｇ／日。估计目前人们通过日常铝制食具烹调加工而增加约为膳食摄入铝的１０～３０％。
Four kinds of diets containing tap water, 4% HAC, 3% NaCl and refined rapeseed oil were used to simulate different daily food characteristics and placed in various aluminum cookware containers for immersion or heating to investigate the effect on aluminum dissolution. The results show that aluminum utensils can dissolve different amounts of aluminum under different conditions. The amount of aluminum dissolution is: acidic test solution> saline test solution> tap water; and as the temperature increases, prolonged aluminum dissolution also increased. Several main foodstuffs were selected to conduct the simulation test. It was found that the aluminum content in various foodstuffs increased in different degrees (0.90 ~ 21.69 / mgkg) after cooking in an aluminum pan. Based on this, the maximum possible number of adults passing aluminum cookware The amount of aluminum intake was 5.64 mg / day. It is estimated that at present, people increase about 10-30% of the dietary intake of aluminum by daily processing of aluminum cooking utensils.