Page 329 - Analytical method for food addtives

E520–3, E541, E554–9, E573: Aluminium 221

flame (FAAS), electrothermal (ETAAS)), inductively coupled plasma (ICP),
atomic emission spectrometry (AES) 1,11 or spectrophotometry. 9,10 A summary of
these methods is given in Table 25.1, together with the matrices for which the
methods are applicable. If statistical parameters for these methods were available
these have been summarised in Table 25.2.
An IUPAC check sample survey of analytical performance for aluminium
1
determination of foods matrices was carried out. Twenty-four laboratories partici-
pated in the survey using their own method for the determination of aluminium.
The performance characteristics for milk powder are given in Table 25.3 with a
summary of key steps of procedures used for the survey given in Table 25.4.

25.3 Recommendations
Various methods have been developed for aluminium in foods. What method is
used depends on the matrix, the detection limit required and the analytical
instrument available for measurement. These methods need to be adapted for use
with all relevant foodstuffs where aluminium is permitted.

25.4 References
1 ‘Aluminium determination in food matrices IUPAC check sample survey of analytical
performance’, Vaessen H A M G, van de Kamp C G, Szteke B. Z Lebensmittel-
untersuchung Forschung (1992) 194(5), 456–460.
2 ‘Direct analysis of coffee and tea for aluminium determination by electrothermal atomic
absorption spectrometry’, Magalhes C E C, Lima E C, Krug F J, Arruda M A Z.
Mikrochimica Acta (1999) 132, 95–100.
3 ‘Aluminum levels in Canadian infant formulae and estimation of aluminium intakes
from formulae by infants 0–3 months old’, Dabeka R W, McKenzie A D. Food Additives
and Contaminants (1990) 7(2), 275–282.
4 ‘Aluminum in wine – its measurement and identification of major sources’, McKinnon
A J, Cattrall R W, Scollary G R. American J Enology & Viticulture. (1992) 43(2), 166–
170.
5 ‘Determination of aluminium in the edible parts of fish by GFAAS after pre-treatment
with microwave activated oxygen plasma’, Ranau R, Oehlenschlager J, Steinhart H.
Fresenius J Anal Chem (1999) 364, 599–604.
6 ‘Determination of trace levels of aluminium in biological materials (fish) by graphite-
furnace AAS’, Ezoe Y, Takatsu A, Kuroiwa T, Eyama S, Uchiomi T. Bunseki Kagaku
(1999) 48(11), 1013–1018. [Japanese]
7 ‘Improved determination of aluminium in port wine by electrothermal atomic absorption
spectrometry using potassium dichromate chemical modification and end-capped
graphite tubes’, Almeida A A, Cardoso M I, Lima J L F C. Journal of Analytical Atomic
Spectrometry (1997) 12(8), 837–840.
8 ‘Determination of aluminium and chromium in slurried baby food samples by
electrothermal atomic absorption spectrometry’, Vinas P, Pardo-Martinez M, Hernandez-
Cordoba M. Journal of AOAC International (2001) 84(4), 1187–1193.
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9 ‘Occurrence of aluminium in some foodstuffs’, Nabrzyski M, Gajewska R, Czuprynska-