Aluminum is a kind of metal elements with low toxicity， which can enter into human body with food. Excessive intake will lead to illness. The food additives containing aluminum were frequently detected in foods. At present， spectrophotometry is recommended as a method for detection of aluminum content in flour products in the national standard. The aluminum content in flour products was determined by spectrophotometry and inductively coupled plasma mass spectrometry (ICP-MS) respectively， to compare their detection limit， accuracy and recovery rate. The results showed that the two methods had relativity with high accuracy and recovery rate， without significant difference in statistics. But the detection by spectrophotometry had the demerit of complex operation and more reagent consumption compared with ICP-MS， which had many advantages such as less amount of reagent consumption， lower detection limit， withgood stability and high efficiency，which was worth popularizing and applying in determination of aluminum content in flour products.