{"created":"2023-05-15T09:48:41.543346+00:00","id":11586,"links":{},"metadata":{"_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":["1:58:321:1221"]},"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":[{}]},{"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":[{},{},{},{}]},{"creatorNames":[{"creatorName":"川村, 理","creatorNameLang":"ja"},{"creatorName":"カワムラ, オサム","creatorNameLang":"ja-Kana"},{"creatorName":"Kawamura, Osamu","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","displaytype":"detail","filename":"AN00038339_075_L033.pdf","filesize":[{"value":"456.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","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's contamination of commercially available roasted coffee","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["1221"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-03"},"publish_date":"2023-03-03","publish_status":"0","recid":"11586","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_creator_id":"11","weko_shared_id":-1},"updated":"2023-08-25T07:28:46.188596+00:00"}