{"created":"2023-06-20T15:09:24.886282+00:00","id":5349,"links":{},"metadata":{"_buckets":{"deposit":"a2cec9f5-fc02-4b6b-bb55-5fe9f8ca1ff6"},"_deposit":{"created_by":3,"id":"5349","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5349"},"status":"published"},"_oai":{"id":"oai:ynu.repo.nii.ac.jp:00005349","sets":["500:504:521:542"]},"author_link":["25100","25101","25098","25099","25103","25104","25105","25102","25097"],"item_6_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Formation of Trp-P-1 and Trp-P-2 from Foods Heated by Various Cooking Methods"}]},"item_6_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-03-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"42","bibliographicPageStart":"33","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"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"}]}]},"item_6_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_6_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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.","subitem_description_type":"Abstract"}]},"item_6_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"イノクチ, ユキ"}]},{"nameIdentifiers":[{}],"names":[{"name":"シブカワ, ショウコ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ハナイ, ヨシミチ"}]}]},"item_6_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"Inokuchi, Yuki"}]},{"nameIdentifiers":[{}],"names":[{"name":"Shibukawa, Shoko"}]},{"nameIdentifiers":[{}],"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","filename":"biest181033.pdf","filesize":[{"value":"680.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-08-23"},"publish_date":"2010-08-23","publish_status":"0","recid":"5349","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_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T21:06:37.069715+00:00"}