{"created":"2023-06-19T08:37:34.198132+00:00","id":1039,"links":{},"metadata":{"_buckets":{"deposit":"a01643b2-be84-4019-ae75-4b8168456723"},"_deposit":{"created_by":3,"id":"1039","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1039"},"status":"published"},"_oai":{"id":"oai:wayo.repo.nii.ac.jp:00001039","sets":["1:119:131"]},"author_link":["2734","2733","2735","2732"],"item_4_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"49","bibliographicPageStart":"43","bibliographicVolumeNumber":"51","bibliographic_titles":[{"bibliographic_title":"和洋女子大学紀要"},{"bibliographic_title":"The journal of Wayo Women's University","bibliographic_titleLang":"en"}]}]},"item_4_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40018823481","subitem_description_type":"Other"}]},"item_4_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"PDF","subitem_description_type":"Other"}]},"item_4_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"食用油脂の酸化の程度を知ることは、油脂が多く使われている加工食品などのシェルフライフを決定する上で重要な課題であると考えられる。過酸化物価の測定によく用いられる滴定法は、手間と時間を要し、サンプルの連続性が保てないため、油脂を多く使う食品加工工場などでのルーチン分析には向いていない。そこで、本研究では、サンプルの連続性を保ったまま、食用油脂の過酸化物価の測定を行う方法について検討を行った。\n　試料には市販のゴマ油、グレープシード油、オリーブ油、コメ油、サラダ油を用い、紫外線を強制的に照射し、酸化させた。経時的にサンプリングを行い、近赤外分光法による測定を行った。同時に、滴定法による過酸化物価の測定を行った。化学的に定量して求めた過酸化物価と、近赤外分光法により得られたスペクトルのlog（1/R）を２次微分した値を解析に用いた。その結果、近赤外分光法による測定によって得られた1471～1480nmの２次微分値の和を用いることで、食用油脂の過酸化物価を推定する回帰式が得られた。この回帰式は、食用油脂の種類が異なっても適用することが可能であった。\n　以上のことから、近赤外分光法により、サンプルの連続性を保ったまま、食用油脂の過酸化物価の測定を行うことが可能であることが示された。","subitem_description_type":"Abstract"}]},"item_4_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"和洋女子大学"}]},"item_4_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12466848","subitem_source_identifier_type":"NCID"}]},"item_4_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18846351","subitem_source_identifier_type":"ISSN"}]},"item_4_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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岡本, 由希"},{"creatorName":"オカモト, ユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山下, まゆ美"},{"creatorName":"ヤマシタ, マユミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"OKAMOTO, YUKI","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"YAMASHITA, MAYUMI","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-10-03"}],"displaytype":"detail","filename":"K201151043050.pdf","filesize":[{"value":"946.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"K201151043050","url":"https://wayo.repo.nii.ac.jp/record/1039/files/K201151043050.pdf"},"version_id":"94200c5a-adb6-4d38-b6b5-6e704368410e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"近赤外分光法","subitem_subject_scheme":"Other"},{"subitem_subject":"過酸化物価","subitem_subject_scheme":"Other"},{"subitem_subject":"食用油脂","subitem_subject_scheme":"Other"},{"subitem_subject":"Near infrared spectroscopy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Peroxide value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Edible oil","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":"審査論文 近赤外分光法による食用油脂の過酸化物価の測定","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"審査論文 近赤外分光法による食用油脂の過酸化物価の測定"},{"subitem_title":"Measurement of Peroxide Value of Edible Oil with Near Infrared Spectroscopy","subitem_title_language":"en"}]},"item_type_id":"4","owner":"3","path":["131"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-10-04"},"publish_date":"2014-10-04","publish_status":"0","recid":"1039","relation_version_is_last":true,"title":["審査論文 近赤外分光法による食用油脂の過酸化物価の測定"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-12-19T06:02:44.593867+00:00"}