SPECIATION AND BIOAVAILABILITY OF ALUMINUM IN DRINKING-WATER
SPECIATION AND BIOAVAILABILITY OF ALUMINUM IN DRINKING-WATER
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DOI：
10.1080/09542299.1995.11083235
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发表时间：
1995-01-01
影响因子：
--
通讯作者：
GUNN, AM
中科院分区：
文献类型：
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作者：
GARDNER, MJ;GUNN, AM
利用基于大小和化学反应能力的技术，对饮用水中提取的水、处理后的水以及送到用户水龙头的水中铝的形态进行了检测。水中的形态与茶中的形态进行了比较。虽然茶叶中的金属浓度比水中的大一个数量级，但它对饮食摄入量的相对贡献取决于吸收的程度。人体受试者在摄入各种测试饮料后，通过测定血清和尿液中铝的浓度来检查生物利用度。处理后的水中的铝被发现比大多数原水中存在的金属更不稳定。茶叶中的形态以高相对分子质量的有机络合形式为主。在饮用添加矿泉水和茶后，观察到尿铝浓度略有增加。就铝的摄入量而言，这一增长幅度较小，表明这两种来源的生物利用度相对较低。
The form of aluminium in water abstracted for potable supply, in water after treatment, and in water delivered to consumers' taps, has been examined using techniques based on size and chemical reactivity. Speciation in water is compared with that in tea. Although the concentration of the metal in tea is an order of magnitude larger than that in water, its relative contribution to dietary intake depends on the degree of absorption. Bioavailability is examined, using human subjects, via the determination of aluminium concentrations in both serum and urine, after the ingestion of various test drinks. Aluminium in water after treatment was found to be in a more chemically labile form than the metal present in most raw waters. Speciation in tea is dominated by high molecular weight, organically complexed forms. A slight increase in urinary aluminium concentrations was observed after consumption of both a spiked mineral water and tea. This increase was small with respect to the quantity of aluminium ingested, suggesting relatively low bioavailability from both sources.