WEKO3
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To research the dependence of cooking temperature, time and instruments for the product amounts of Trp-P-1 and Trp-P-2, fish, meat and cake were cooked under various conditions. Cooked samples(2g) were soaked in acetone (10ml) more than 24 hours. Extract solutions were cleaned using Sep-Pac Florisil Cartridgees with acetone and aqueous solution of NaOH. After clean-up the extracts were condensed and analyzed by a Liquid Chromatography under the following operating conditions. LC: Shimadzu LC-6A, Column: ODS120A, 4.6mmφ×15cm, Mobile Phase: 20mM H3PO4, acetonitrile, 7:3, Flow rate : 0. 8ml/min, Sample: 20μl, Detector: Fluoresence, EX 266nm, EM397nm. The lower detection limits of Trp-P-1and Trp-P-2 by this method were about 0.1ng/g. The levels of Trp-P-1 in the cooked fish were 0.28-10.2ng/g, 0.1-2.81ng/g in the cooked meat and tr-2.18ng/g in the cooked cake. The levels of Trp-P-2 in the cooked fish were 0.25-6.2ng/g, 0.20-1.97ng/g in the cooked meat and tr-4.64ng/g in the cooked cake. These results showed products amounts of Trp-P-1 and Trp-P-2 depended on the cooking temperature and time. Assuming the first order reaction, the activation energy of Trp-P-1 and Trp-P-2 were obtained from each Arrhenius plot.", "subitem_description_type": "Abstract"}]}, "item_6_full_name_2": {"attribute_name": "著者(ヨミ)", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "25100", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "イノクチ, ユキ"}]}, {"nameIdentifiers": [{"nameIdentifier": "25101", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "シブカワ, ショウコ"}]}, {"nameIdentifiers": [{"nameIdentifier": "25102", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "ハナイ, ヨシミチ"}]}]}, "item_6_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "25103", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Inokuchi, Yuki"}]}, {"nameIdentifiers": [{"nameIdentifier": "25104", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Shibukawa, Shoko"}]}, {"nameIdentifiers": [{"nameIdentifier": "25105", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Hanai, Yoshimichi"}]}]}, "item_6_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00246482", "subitem_source_identifier_type": "NCID"}]}, "item_6_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0286584X", "subitem_source_identifier_type": "ISSN"}]}, "item_6_text_4": {"attribute_name": "著者所属", "attribute_value_mlt": [{"subitem_text_value": "横浜国立大学教育学部家政学教室 = Department of Home Economics, Faculty of Education, Yokohama National University"}, {"subitem_text_value": "横浜国立大学教育学部家政学教室 = Department of Home Economics, Faculty of Education, Yokohama National University"}, {"subitem_text_value": "横浜国立大学環境科学研究センター環境基礎工学研究室 = Department of Environmental Engineering Science, Institute of Environmental Science and Technology, Yokohama National University"}]}, "item_6_version_type_18": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "井口, 由紀"}], "nameIdentifiers": [{"nameIdentifier": "25097", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "渋川, 祥子"}], "nameIdentifiers": [{"nameIdentifier": "25098", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "花井, 義道"}], "nameIdentifiers": [{"nameIdentifier": "25099", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2016-09-20"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "biest181033.pdf", "filesize": [{"value": "680.9 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 680900.0, "url": {"label": "biest181033.pdf", "url": "https://ynu.repo.nii.ac.jp/record/5349/files/biest181033.pdf"}, "version_id": "41f1b9a0-d460-46c9-a2ea-617da9347d74"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "加熱調理方法とTrp-P-1,Trp-P-2生成量の関係", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "加熱調理方法とTrp-P-1,Trp-P-2生成量の関係"}]}, "item_type_id": "6", "owner": "3", "path": ["542"], "permalink_uri": "http://hdl.handle.net/10131/7090", "pubdate": {"attribute_name": "公開日", "attribute_value": "2010-08-23"}, "publish_date": "2010-08-23", "publish_status": "0", "recid": "5349", "relation": {}, "relation_version_is_last": true, "title": ["加熱調理方法とTrp-P-1,Trp-P-2生成量の関係"], "weko_shared_id": -1}
加熱調理方法とTrp-P-1,Trp-P-2生成量の関係
http://hdl.handle.net/10131/7090
http://hdl.handle.net/10131/709023856393-5482-47fa-84b0-1728311ca978
名前 / ファイル | ライセンス | アクション |
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biest181033.pdf (680.9 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2010-08-23 | |||||
タイトル | ||||||
タイトル | 加熱調理方法とTrp-P-1,Trp-P-2生成量の関係 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
井口, 由紀
× 井口, 由紀× 渋川, 祥子× 花井, 義道 |
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著者(ヨミ) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 25100 | |||||
姓名 | イノクチ, ユキ | |||||
著者(ヨミ) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 25101 | |||||
姓名 | シブカワ, ショウコ | |||||
著者(ヨミ) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 25102 | |||||
姓名 | ハナイ, ヨシミチ | |||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 25103 | |||||
姓名 | Inokuchi, Yuki | |||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 25104 | |||||
姓名 | Shibukawa, Shoko | |||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 25105 | |||||
姓名 | Hanai, Yoshimichi | |||||
著者所属 | ||||||
横浜国立大学教育学部家政学教室 = Department of Home Economics, Faculty of Education, Yokohama National University | ||||||
著者所属 | ||||||
横浜国立大学教育学部家政学教室 = Department of Home Economics, Faculty of Education, Yokohama National University | ||||||
著者所属 | ||||||
横浜国立大学環境科学研究センター環境基礎工学研究室 = Department of Environmental Engineering Science, Institute of Environmental Science and Technology, Yokohama National University | ||||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Trp-P-1and Trp-P-2 are known mutagenic compounds existed in scorch of foods such as fish and meat. To research the dependence of cooking temperature, time and instruments for the product amounts of Trp-P-1 and Trp-P-2, fish, meat and cake were cooked under various conditions. Cooked samples(2g) were soaked in acetone (10ml) more than 24 hours. Extract solutions were cleaned using Sep-Pac Florisil Cartridgees with acetone and aqueous solution of NaOH. After clean-up the extracts were condensed and analyzed by a Liquid Chromatography under the following operating conditions. LC: Shimadzu LC-6A, Column: ODS120A, 4.6mmφ×15cm, Mobile Phase: 20mM H3PO4, acetonitrile, 7:3, Flow rate : 0. 8ml/min, Sample: 20μl, Detector: Fluoresence, EX 266nm, EM397nm. The lower detection limits of Trp-P-1and Trp-P-2 by this method were about 0.1ng/g. The levels of Trp-P-1 in the cooked fish were 0.28-10.2ng/g, 0.1-2.81ng/g in the cooked meat and tr-2.18ng/g in the cooked cake. The levels of Trp-P-2 in the cooked fish were 0.25-6.2ng/g, 0.20-1.97ng/g in the cooked meat and tr-4.64ng/g in the cooked cake. These results showed products amounts of Trp-P-1 and Trp-P-2 depended on the cooking temperature and time. Assuming the first order reaction, the activation energy of Trp-P-1 and Trp-P-2 were obtained from each Arrhenius plot. | |||||
書誌情報 |
横浜国立大学環境科学研究センター紀要 = Bulletin of the Institute of Environmental Science and Technology, Yokohama National University 巻 18, 号 1, p. 33-42, 発行日 1992-03-25 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0286584X | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00246482 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
その他のタイトル | ||||||
その他のタイトル | Formation of Trp-P-1 and Trp-P-2 from Foods Heated by Various Cooking Methods |