本文件规定了压力消解后用电感耦合等离子体发射光谱法（ICP-OES）测定食品中铝的方法。该方法在15-200 mg\/kg的质量分数范围内对小麦面条、奶酪、肝脏、甜菜根和可可粉进行了验证。在浓度高于200 mg\/kg时，可能需要高于220°C的消解温度来尽可能完全地回收铝。

This document specifies a method for the determination of aluminium in food by inductively coupled plasma optical emission spectrometry (ICP-OES) after pressure digestion. This method was validated for wheat noodle, cheese, liver, beetroot and cocoa powder at mass fractions in the range of 15 mg/kg to 200 mg/kg. At concentrations above 200 mg/kg digestion temperatures higher than 220 °C can be necessary to recover the aluminium as completely as possible.