{"created":"2023-05-15T09:43:22.423461+00:00","id":3609,"links":{},"metadata":{"_buckets":{"deposit":"1bd5c495-132b-4a5c-948c-0c7b29538690"},"_deposit":{"created_by":11,"id":"3609","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"3609"},"status":"published"},"_oai":{"id":"oai:kagawa-u.repo.nii.ac.jp:00003609","sets":["1:58:321:423"]},"author_link":["753","1823"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-02-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"122","bibliographicPageEnd":"30","bibliographicPageStart":"27","bibliographicVolumeNumber":"69","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":"Ochratoxin A (OTA) is one of the nephrotoxic mycotoxins. OTA is contaminated with cereals such as wheat and corn and these products, coffee and wine. It was reported that the main intake source of OTA in Japan was wheat flour. In Japan, 39% of wheat flour is processed into bread and 53% of wheat flour into noodles. The Sanuki udon is a special product of Kagawa. So, we produced Sanuki udon from OTA‐contaminated wheat flour and examined decrease of ochratoxin A during cooking. As a result, OTA did not disintegrate by the 9‐minute boiling, which was the most suitable boil time. And 22% of OTA in udon noodle was transfer to boiling water. We analyzed OTA in commercial 35 Sanuki udons and 7 somens by IAC‐HPLC method. As a result, OTA was found in any somens. 10 (29%) of Sanuki udons were contaminated with OTA in an average of 0.052 µg/kg (max. 0.089 µg/kg). The regulation value of OTA in cereal based process food set by EU is 3 µg/kg. The concentration of OTA in Sanuki udon was very lower than the regulation value of EU.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"オクラトキシンA（OTA）は，肝臓毒性を有するマイコトキシンで，麦類などの穀物とこれらの加工品など広範囲な食品を汚染している．日本国内のOTAの主な摂取源は小麦粉であることが報告されている．小麦粉は，約39％がパン類に約53%が麺類にそれぞれ加工され，摂取されている．そこで，香川の特産物である讃岐うどんに着目して，OTA人工汚染小麦粉で讃岐うどんを製麺し，調理中OTAの挙動について調べた．その結果，調理（茹で）中でのOTAの熱分解はほとんど無く，最適茹で時間である9分でうどん麺中の約22％が茹で汁に溶出することが分かった．また，市販の讃岐うどん（35検体）とそうめん（7検体）のOTA汚染調査を行った．その結果，そうめん7検体からはOTAは検出されなかったが，うどん10検体（29%）から平均0.052 µg/kg （最大0.089 µg/kg）のOTAを検出した．うどんのOTAの汚染濃度はEUの穀物加工食品の基準値3 µg/kgを大きく下回り，人への健康被害はほとんど考えられない低濃度の汚染であった．","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_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"120007012792","subitem_relation_type_select":"NAID"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010910704","subitem_relation_type_select":"URI"}}]},"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_text_25":{"attribute_name":"WAID","attribute_value_mlt":[{"subitem_text_value":"753"}]},"item_10002_text_26":{"attribute_name":"KEID","attribute_value_mlt":[{"subitem_text_value":"28581"}]},"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":"光元, 結花","creatorNameLang":"ja"},{"creatorName":"ミツモト, ユカ","creatorNameLang":"ja-Kana"},{"creatorName":"Mitumoto, Yuka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"753","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000412141643","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000412141643"}]},{"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_date","date":[{"dateType":"Available","dateValue":"2020-12-14"}],"displaytype":"detail","filename":"AN00038339_069_L027.pdf","filesize":[{"value":"394.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00038339_069_L027","objectType":"fulltext","url":"https://kagawa-u.repo.nii.ac.jp/record/3609/files/AN00038339_069_L027.pdf"},"version_id":"b41643be-5678-4f34-8bb6-45235d4d05bf"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ochtatoxin A","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sanuki udon","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"somen","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":"讃岐うどん調理中のオクラトキシンAの挙動と市販讃岐うどん・そうめん中のオクラトキシンAの汚染調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"讃岐うどん調理中のオクラトキシンAの挙動と市販讃岐うどん・そうめん中のオクラトキシンAの汚染調査","subitem_title_language":"ja"},{"subitem_title":"Decrease of ochratoxin A during cooking of Sanuki udon and occurrence of ochratoxin A in commercial Sanuki udon and somen","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["423"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-03-08"},"publish_date":"2019-03-08","publish_status":"0","recid":"3609","relation_version_is_last":true,"title":["讃岐うどん調理中のオクラトキシンAの挙動と市販讃岐うどん・そうめん中のオクラトキシンAの汚染調査"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-10-17T07:22:47.116794+00:00"}