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[目的]了解惠州市面制品中的铝含量,为监督监测工作提供科学依据。[方法]用灰化法处理样品,鉻天青S分光光度法对面制品中的铝含量进行检测。[结果]惠州市2006年面制食品中铝总体合格率为72.0%,2007年为73.2%,油炸面制食品中铝含量合格率高于蒸制面制食品。[结论]近两年总体合格率相近,蒸制面制食品中铝含量超标较为严重与多采用含磷酸铝钠盐、硫酸铝钠盐等的发酵粉有关,建议采用干酵母代替铝盐发酵粉发酵制作蒸制面制食品。
[Objective] To understand the aluminum content in the noodle products in Huizhou and provide a scientific basis for supervision and monitoring. [Method] The samples were treated by ashing method and the content of aluminum in the dough product was detected by chromazurol S spectrophotometry. [Result] The overall pass rate of aluminum in flour in Huizhou was 72.0% in 2006 and 73.2% in 2007. The pass rate of aluminum in fried noodles was higher than that of steamed noodles. [Conclusion] The overall pass rate was similar in the past two years. The excessive aluminum content in steamed pasta food was more serious than the one using more fermented flour such as aluminum phosphate, sodium aluminum sulphate and so on. It is suggested that dry yeast should be used instead of aluminum salt fermented powder Fermented steamed noodles made of food.