The　contents　of　aluminum　(Al)　in　four　kinds　of　wheat　flour　food　(noodle,　dumpling　wrapper,　twisted　cruller　and　soda　biscuit)　were　determined　by　high　resolution　continuum　source　graphite　furnace　atomic　absorption　spectrometry　(HR-CS　GFAAS)　combined　with　microwave　digestion.　The　samples　were　completely　digested　by　the　mixture　of　HNO3　and　H2O2　in　closed　polytetrafluoroethylene　(PTFE)　vessels.　The　conditions　for　microwave　digestion,　pyrolysis　temperature　and　atomization　temperature　were　optimized.　The　optimum　experimental　conditions　were　determined　as　follows.　The　microwave　digestion　was　performed　with　HNO3/H2O2　7:1　(volume　ratio),　microwave　power　1000　W　and　190　degrees　C　for　40　minutes.　The　optimum　pyrolysis　temperature　was　1350　degrees　C　and　the　optimum　atomization　temperature　was　2400　degrees　C.　Magnesium　nitrate　solution　with　the　concentration　of　1　g　x　L(-1)　was　used　as　the　matrix　modifier.　The　correlation　coefficient　for　the　standard　curve　was　0.9999,　the　relative　standard　deviation　(RSD)　was　from　1.7%　to　2.4%,　and　the　recovery　for　the　samples　was　from　98.16%　to　102.67%.　The　assay　method　for　the　determination　of　Al　in　wheat　flour　food　established　in　this　study　has　referential　importance　for　the　constituent　of　the　correlated　food　standards.