{"created":"2023-06-19T08:37:53.738948+00:00","id":1432,"links":{},"metadata":{"_buckets":{"deposit":"e3476590-f327-4098-a4ff-55b1c687570d"},"_deposit":{"created_by":15,"id":"1432","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1432"},"status":"published"},"_oai":{"id":"oai:wayo.repo.nii.ac.jp:00001432","sets":["2:111:112:186"]},"author_link":["3492","3491"],"item_10006_date_granted_11":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2012-09-20"}]},"item_10006_degree_grantor_9":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"和洋女子大学"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"32507"}]}]},"item_10006_degree_name_8":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士（学術）"}]},"item_10006_description_10":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_description":"2012","subitem_description_type":"Other"}]},"item_10006_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"PDF","subitem_description_type":"Other"}]},"item_10006_description_7":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"現在微量元素の生体への影響については多くの報告がされており、必須性、生理作用、有害性が明らかにされつつある。今後、微量元素とヒトの健康との関係が注目され、現在の研究レベルでは明らかにされていない超微量元素の生理作用についても明らかになっていくことが予想される。本論文では３種の材質の調理用鍋について、水、酢酸、沸騰および傷つけ処理によって溶出される15種微量元素（B、Al、Cr、Mn、Fe、Ni、Cu、Zn、As、Se、Mo、Cd、Sb、PbおよびU）を分析し、その健康への影響評価を行った。\n試料は一般によく利用されているホウロウ製、ステンレス製、アルミニウム製の調理用鍋を用いた。各鍋に超純水、４％酢酸、４％酢酸・沸騰処理さらに傷つけ後の同処理の合計６処理を行い、それぞれの試験溶液を得た。試験溶液中15元素濃度は誘導結合プラズマ-質量分析法（ICP-MS）により測定した。また、ホウロウ製鍋については鍋表面の釉薬を剥がし、荷電粒子励起X線分析（PIXE）により原料元素の分析を行った。\nICP-MS分析による15元素の検量線は全て良好な直線性を示し、極低濃度（pptレベル）まで一斉分析が可能であった。ホウロウ製鍋については、PIXEにより原料として含有されていたAl、Zn、Sb、Pbを含む12元素が、超純水よりも酢酸を用いた処理により有意に高い濃度で溶出たことから（p<0.01）、ホウロウ釉薬中の顔料やガラス質の成分として含まれている元素が酸によって溶出したと考えられた。ホウロウ製鍋の下地金属であるFeは本研究の処理では溶出増加は見られなかった。ステンレス製鍋においてはステンレス合金の原料であるFe、Cr、Niが酢酸を用いた処理水中に有意に高く溶出したことから（p<0.01）、鍋の材質が酸によって溶出したと考えられた。原料以外の元素については10ng/mL以下の極低濃度の溶出であった。アルミニウム製鍋については、主原料であるAlが全ての処理条件において他元素に比べ最も高濃度で溶出し、酢酸・沸騰処理水を約7ｍL/日摂取した場合JECFAが定めている暫定的週間耐用摂取量と同等になることが明らかになった。食酢などの酸性溶液との接触により高濃度のAlを取り込む可能性があるため、酸性下では使用しないよう注意が必要であると考えた。全ての鍋において、本研究の傷つけ処理による元素の溶出増加は見られなかった。\n本研究で溶出された15元素は、低濃度または極低濃度であり、既存の知見を踏まえると、通常の調理での使用条件においては、元素の溶出による健康影響が生じるおそれは少ないことが示されたと考えられる。現在、国際的に容器・包装の安全性が重要視され、調理器具から溶出する微量元素の規格基準設定に向けた動きが見られている中で、本研究で得られたデータは有用であると考えられる。","subitem_description_type":"Abstract"},{"subitem_description":"The purpose of this research is to clarify the effects of the following treatments on the elution of trace elements: water settling, acetic acid settling, and 2 h boiling of acetic acid in enamel, stainless-steel, and aluminum cookware, and the same three treatments after brushing the surface of each cookware. The samples from three kinds of pans were subjected to the above six treatments each, and the concentration of each of fifteen trace elements (B, Al, Cr, Mn, Fe, Ni, Cu, Zn, As, Se, Mo, Cd, Sb, Pb and U) were simultaneously analyzed by inductively coupled plasma-mass spectrometry (ICP-MS). \nThe following results were observed: \nEnameled pan is made from iron covered with glass containing pigments. The concentrations of B, Al, Mn, Ni, Cu, Zn, As, Cd, Sb, Pb and U were significantly higher (p<0.01) in almost all treatments. The concentrations of Fe, which is the base element of enameled cookware, showed almost no change. The safety levels for enameled cookware are standardized at 70 ng/mL Cd and 400 ng/mL Pb. The Cd and Pb concentrations in all treatment samples were below these standard levels.\nThe concentrations of Fe, Cr, and Ni, which are the principal components of the stainless-steel pans used in this study, were higher in the acetic acid solution used for treatment than in the ultrapure water used for treatment (p<0.01). The concentrations of Fe, which accounts for 74％of the components of the pans, were higher than those of Cr and Ni in the liquid samples after all the treatments. The elements other than Fe, Cr, and Ni were detected at low concentrations of 10 ng/ml or lower even though they were not the principal components of stainless-steel pans.\nAl is the principal component of aluminum pans, and the concentrations of Al in the samples from the aluminum pans used in this study were higher than those of other elementsunder all the treatment conditions examined. The concentrations of all the elements in the samples from the pans were significantly higherin acetic acid samples subjected to boiling than in ultrapure water samples (p<0.01). No marked increases in the concentrations of these elements were observed even after the scrubbing of the pans.\nTherefore, it was clarified that low or very low concentrations of various elements are eluted from three kinds of pans during cooking. However, considering previous findings, it was verified that the possibility of acute and chronic exposure to harmful elements caused by elution from cookware used under generalcooking conditions is low.","subitem_description_type":"Abstract"}]},"item_10006_dissertation_number_12":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲第4号"}]},"item_10006_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18909/00001425","subitem_identifier_reg_type":"JaLC"}]},"item_10006_version_type_18":{"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":"間中, 友美"},{"creatorName":"マナカ, ユミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Manaka, Yumi","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":"2017-04-28"}],"displaytype":"detail","filename":"DT20120920MY.pdf","filesize":[{"value":"8.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"DT20120920MY","url":"https://wayo.repo.nii.ac.jp/record/1432/files/DT20120920MY.pdf"},"version_id":"47f1e676-1213-485b-a0df-1a31b1ae9658"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理用鍋","subitem_subject_scheme":"Other"},{"subitem_subject":"微量元素","subitem_subject_scheme":"Other"},{"subitem_subject":"溶出","subitem_subject_scheme":"Other"},{"subitem_subject":"誘導結合プラズマ-質量分析法","subitem_subject_scheme":"Other"},{"subitem_subject":"健康","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":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"各種調理用鍋から溶出される微量元素の分析と評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"各種調理用鍋から溶出される微量元素の分析と評価"},{"subitem_title":"Analysis of Trace Elements Eluted from Three Kinds of Pans and Evaluation of Their Effects on Human Health","subitem_title_language":"en"}]},"item_type_id":"10006","owner":"15","path":["186"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-04-28"},"publish_date":"2017-04-28","publish_status":"0","recid":"1432","relation_version_is_last":true,"title":["各種調理用鍋から溶出される微量元素の分析と評価"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-06-19T08:51:04.773168+00:00"}