Abstract: In view of the food security problems on oil fries or puffs in the present markets, the research on the determining conditons was done, based on GB/T5009.182-2003 determination method of aluminum in puffed food. Such factors as the maximum absorbing wavelength of complex of aluminum ion and bromination hexadecyl trimethylamine and chromazurine, colour stablity of complex, pH, concentration of agents were discussed and resulted in the more stable complex. When dealing with samples, acid solution, alkali immersion, acid immersion, ash method were chosen as separating aluminum methods. Ash method is optimal. Some oil fried or puffed foods including deep-fried twisted dough sticks, deep-fried dough cake, potato chips, steamed bread were analysed using the improved national standard determination method. The results are accurate with good linearity of standard curve, low detection limit and high recovery.

Key words: aluminum, spectrophotometric method, puffed food