{"created":"2023-06-20T15:13:23.427806+00:00","id":87,"links":{},"metadata":{"_buckets":{"deposit":"4251b44a-506b-41c9-b736-86bb25c750ab"},"_deposit":{"created_by":3,"id":"87","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"87"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000087","sets":["2:7:12"]},"author_link":["126","125"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"A10","bibliographicPageStart":"A1","bibliographicVolumeNumber":"5","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"抽出および測定時の溶剤として四塩化炭素を使用し,できるだけ簡便に測定できることを目途として,食品中脂質の過酸化物価測定法の諸条件について検討を行ない,実用に供し得る方法を求め得た。この方法は,四塩化炭素による抽出液の一部に対して溶剤を留去することなく直接にヨウ素滴定法を適用し,他の一部から脂質の量を求め,両者の結果より脂質の過酸化物価を算出するものである。つぎに,この過酸化物価測定法を用いて,市販加工食品中脂質の過酸化物価を測定した。その結果,サンマ干物においてはこれを焼くことによって過酸化物価が半減すること,即席ラーメンの包装透明部の過酸化物価が高いこと,バターピーナッツその他いくつかの市販食品においてはそのなかにかなり過酸化物価の高いものがあることなどを認めた。本報告中,過酸化物価の測定法に関する箇所は,「栄養と食糧」(21巻)に発表したものに若干の補足を行なったものであり,本報告はそれと各種市販加工食品へのその適用結果とをあわせてまとめたものである。なお市販食品中脂質の過酸化物価測定の実験は,本学食物科学生の労に負うところが多い。記して謝意を表する。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"10","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004009735","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000081","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"尾崎, 直臣"},{"creatorName":"オザキ, ナオオミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"125","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OZAKI, NAOOMI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"126","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":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004009735.pdf","filesize":[{"value":"585.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004009735.pdf","url":"https://komajo.repo.nii.ac.jp/record/87/files/KJ00004009735.pdf"},"version_id":"5a64d895-cef4-4648-83b7-1a1d2371b8e9"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"食品中脂質の過酸化物価簡易測定法と市販食品中脂質の過酸化物価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品中脂質の過酸化物価簡易測定法と市販食品中脂質の過酸化物価"},{"subitem_title":"A Method for Determination of Peroxide in Lipids Contained in Food and Reroxide Value of Lipids Contained in Foods on the Market","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["12"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"87","relation_version_is_last":true,"title":["食品中脂質の過酸化物価簡易測定法と市販食品中脂質の過酸化物価"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:27:47.960075+00:00"}