WEKO3
アイテム
{"_buckets": {"deposit": "c93dd640-f9ba-4d3f-a73c-7c81d3f640fa"}, "_deposit": {"created_by": 11, "id": "11586", "owners": [11], "pid": {"revision_id": 0, "type": "depid", "value": "11586"}, "status": "published"}, "_oai": {"id": "oai:kagawa-u.repo.nii.ac.jp:00011586", "sets": ["1221"]}, "author_link": ["3113", "3110", "1823"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2023-02-28", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "128", "bibliographicPageEnd": "37", "bibliographicPageStart": "33", "bibliographicVolumeNumber": "75", "bibliographic_titles": [{"bibliographic_title": "香川大学農学部学術報告", "bibliographic_titleLang": "ja"}, {"bibliographic_title": "Technical bulletin of Faculty of Agriculture, Kagawa University", "bibliographic_titleLang": "en"}]}]}, "item_10002_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "The chromatogram of ochratoxin A (OTA) analysis of roasted coffee shows an unknown peak that appears about 2 minutes after OTA. This unknown peak was identified as (14R)-ochratoxin A ((14R)-OTA) based on the similarity of the formation pattern of thermal decomposition of OTA. As a result of (14R)-OTA contamination investigation of 29 commercially available roasted coffee samples, the contamination concentration of (14R)-OTA was 0.19±0.27 μg/kg, and the contamination concentration of OTA was 1.99±1.98 μg/kg. (14R)-OTA was about 1/10 of OTA. This suggests that the risk of (14R)-OTA in roasted coffee is not so high. The correlation coefficient between OTA and (14R)-OTA contamination levels was R²=0.3941,showing a weak correlation, but no strong correlation. It was thought that this was because the amount of OTA decreased and the amount of (14R)-OTA produced differed depending on the coffee roasting temperature and time.", "subitem_description_language": "en", "subitem_description_type": "Abstract"}, {"subitem_description": "焙煎コーヒーのオクラトキシンA(OTA)分析のクロマトグラムでは、OTAより約2分遅れて出現する不明なピークが出現する。この不明なピークは、OTAの加熱分解の生成パターンの類似性などから(14R)-Ochratoxin A(14R)-OTAと同定した。29検体の市販焙煎コーヒーの(14R)-OTAの汚染調査をおこなった結果、14-(R)-OTAの自然汚染濃度は0.19±0.27μg/kgで、OTAの自然汚染濃度1.99±1.98μg/kgの約1/10であった。このことから、焙煎コーヒーの(14R)-OTAのリスクはそれほど高くないと考えられた。また、OTAと14-(R)-OTAの汚染濃度の相関係数はR²=0.3941で、弱い相関性は認められたが、強い相関性はなかった。これは、コーヒーの焙煎温度と時間によって、OTAの減少量と(14R)-OTAの生成量が異なるためと考えられた。", "subitem_description_language": "ja", "subitem_description_type": "Abstract"}]}, "item_10002_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "香川大学農学部", "subitem_publisher_language": "ja"}]}, "item_10002_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00038339", "subitem_source_identifier_type": "NCID"}]}, "item_10002_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0368-5128", "subitem_source_identifier_type": "PISSN"}]}, "item_10002_version_type_20": {"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_access_right": {"attribute_name": "アクセス権", "attribute_value_mlt": [{"subitem_access_right": "open access", "subitem_access_right_uri": "http://purl.org/coar/access_right/c_abf2"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "谷口, 若奈", "creatorNameLang": "ja"}, {"creatorName": "タニグチ, ワカナ", "creatorNameLang": "ja-Kana"}, {"creatorName": "Taniguchi, Wakana", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "3113", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "古本, 敏夫", "creatorNameLang": "ja"}, {"creatorName": "フルモト, トシオ", "creatorNameLang": "ja-Kana"}, {"creatorName": "Furumoto, Toshio", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "3110", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000274299992", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000274299992"}, {"nameIdentifier": "60322723", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=60322723"}, {"nameIdentifier": "read0195368", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "https://researchmap.jp/read0195368"}]}, {"creatorNames": [{"creatorName": "川村, 理", "creatorNameLang": "ja"}, {"creatorName": "カワムラ, オサム", "creatorNameLang": "ja-Kana"}, {"creatorName": "Kawamura, Osamu", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1823", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000002718050", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000002718050"}, {"nameIdentifier": "30204770", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=30204770"}, {"nameIdentifier": "read0119438", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "https://researchmap.jp/read0119438"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "AN00038339_075_L033.pdf", "filesize": [{"value": "456.9 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_note", "mimetype": "application/pdf", "size": 456900.0, "url": {"objectType": "fulltext", "url": "https://kagawa-u.repo.nii.ac.jp/record/11586/files/AN00038339_075_L033.pdf"}, "version_id": "bdaba8b1-04f9-4767-9ee7-728c169771f5"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "ochratoxin A", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "coffee roasting", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "(14R)-ochratoxin A", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}]}, "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": "コーヒー焙煎で生じるオクラトキシンAの関連物質の同定と市販の焙煎コーヒーの汚染調査", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "コーヒー焙煎で生じるオクラトキシンAの関連物質の同定と市販の焙煎コーヒーの汚染調査", "subitem_title_language": "ja"}, {"subitem_title": "Identification of substances related to ochratoxin A produced by coffee roasting and investigation of it\u0027s contamination of commercially available roasted coffee", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "11", "path": ["1221"], "permalink_uri": "https://kagawa-u.repo.nii.ac.jp/records/11586", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2023-03-03"}, "publish_date": "2023-03-03", "publish_status": "0", "recid": "11586", "relation": {}, "relation_version_is_last": true, "title": ["コーヒー焙煎で生じるオクラトキシンAの関連物質の同定と市販の焙煎コーヒーの汚染調査"], "weko_shared_id": -1}
コーヒー焙煎で生じるオクラトキシンAの関連物質の同定と市販の焙煎コーヒーの汚染調査
https://kagawa-u.repo.nii.ac.jp/records/11586
https://kagawa-u.repo.nii.ac.jp/records/11586f9d023fe-343a-459e-a686-9b4ccf73d0a7
名前 / ファイル | ライセンス | アクション |
---|---|---|
AN00038339_075_L033.pdf (456.9 kB)
|
|
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
公開日 | 2023-03-03 | |||||||||||||||||
タイトル | ||||||||||||||||||
言語 | ja | |||||||||||||||||
タイトル | コーヒー焙煎で生じるオクラトキシンAの関連物質の同定と市販の焙煎コーヒーの汚染調査 | |||||||||||||||||
タイトル | ||||||||||||||||||
言語 | en | |||||||||||||||||
タイトル | Identification of substances related to ochratoxin A produced by coffee roasting and investigation of it's contamination of commercially available roasted coffee | |||||||||||||||||
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 | |||||||||||||||||
アクセス権 | ||||||||||||||||||
アクセス権 | open access | |||||||||||||||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||||||||
著者 |
谷口, 若奈
× 谷口, 若奈× 古本, 敏夫
WEKO
3110
× 川村, 理
WEKO
1823
|
|||||||||||||||||
抄録 | ||||||||||||||||||
内容記述タイプ | Abstract | |||||||||||||||||
内容記述 | The chromatogram of ochratoxin A (OTA) analysis of roasted coffee shows an unknown peak that appears about 2 minutes after OTA. This unknown peak was identified as (14R)-ochratoxin A ((14R)-OTA) based on the similarity of the formation pattern of thermal decomposition of OTA. As a result of (14R)-OTA contamination investigation of 29 commercially available roasted coffee samples, the contamination concentration of (14R)-OTA was 0.19±0.27 μg/kg, and the contamination concentration of OTA was 1.99±1.98 μg/kg. (14R)-OTA was about 1/10 of OTA. This suggests that the risk of (14R)-OTA in roasted coffee is not so high. The correlation coefficient between OTA and (14R)-OTA contamination levels was R²=0.3941,showing a weak correlation, but no strong correlation. It was thought that this was because the amount of OTA decreased and the amount of (14R)-OTA produced differed depending on the coffee roasting temperature and time. | |||||||||||||||||
言語 | en | |||||||||||||||||
抄録 | ||||||||||||||||||
内容記述タイプ | Abstract | |||||||||||||||||
内容記述 | 焙煎コーヒーのオクラトキシンA(OTA)分析のクロマトグラムでは、OTAより約2分遅れて出現する不明なピークが出現する。この不明なピークは、OTAの加熱分解の生成パターンの類似性などから(14R)-Ochratoxin A(14R)-OTAと同定した。29検体の市販焙煎コーヒーの(14R)-OTAの汚染調査をおこなった結果、14-(R)-OTAの自然汚染濃度は0.19±0.27μg/kgで、OTAの自然汚染濃度1.99±1.98μg/kgの約1/10であった。このことから、焙煎コーヒーの(14R)-OTAのリスクはそれほど高くないと考えられた。また、OTAと14-(R)-OTAの汚染濃度の相関係数はR²=0.3941で、弱い相関性は認められたが、強い相関性はなかった。これは、コーヒーの焙煎温度と時間によって、OTAの減少量と(14R)-OTAの生成量が異なるためと考えられた。 | |||||||||||||||||
言語 | ja | |||||||||||||||||
書誌情報 |
ja : 香川大学農学部学術報告 en : Technical bulletin of Faculty of Agriculture, Kagawa University 巻 75, 号 128, p. 33-37, 発行日 2023-02-28 |
|||||||||||||||||
出版者 | ||||||||||||||||||
言語 | ja | |||||||||||||||||
出版者 | 香川大学農学部 | |||||||||||||||||
ISSN | ||||||||||||||||||
収録物識別子タイプ | PISSN | |||||||||||||||||
収録物識別子 | 0368-5128 | |||||||||||||||||
書誌レコードID | ||||||||||||||||||
収録物識別子タイプ | NCID | |||||||||||||||||
収録物識別子 | AN00038339 | |||||||||||||||||
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 | |||||||||||||||||
キーワード | ||||||||||||||||||
言語 | en | |||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | ochratoxin A | |||||||||||||||||
キーワード | ||||||||||||||||||
言語 | en | |||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | coffee roasting | |||||||||||||||||
キーワード | ||||||||||||||||||
言語 | en | |||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | (14R)-ochratoxin A |