Research on the ionization of aluminium in various foods

• Project/Area Number: 04808012
• Research Category: Grant-in-Aid for General Scientific Research (C)
• Allocation Type: Single-year Grants
• Research Field: 家政学
• Research Institution: Showa Women's University
• Principal Investigator: FUKUSHIMA Masako Showa Women's University Facalty of Life Science a Lecture, 家政学部, 講師 (00119314)
• Project Period (FY): 1992 – 1993
• Project Status: Completed (Fiscal Year 1993)
• Budget Amount: ¥1,500,000 (Direct Cost: ¥1,500,000); Fiscal Year 1993: ¥700,000 (Direct Cost: ¥700,000); Fiscal Year 1992: ¥800,000 (Direct Cost: ¥800,000)
• Keywords: 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

Research Abstract

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.