{"created":"2023-06-20T14:20:13.941935+00:00","id":2921,"links":{},"metadata":{"_buckets":{"deposit":"b822fea9-435e-499d-b5e9-5f80afc603ee"},"_deposit":{"created_by":3,"id":"2921","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2921"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00002921","sets":["190:231:250"]},"author_link":["5833","5834","7863","7865","7866","7864"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-04-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"56","bibliographicPageStart":"49","bibliographicVolumeNumber":"19","bibliographic_titles":[{"bibliographic_title":"東海女子短期大学紀要"},{"bibliographic_title":"The journal of Tokai Women's Junior College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"油脂の加熱による酸化をごま油の抗酸化力で抑制するには,サラダオイル・てんぷら油・コーン油にどの程度の割合で添加すればその効果を得ることができるか種々な配合油脂を調製し,180℃で5分間および10分間加熱した時の油脂の酸化を過酸化物価(POV)の測定によって検討した。 1.サラダオイル・てんぷら油・コーン油の各単独油脂の加熱によりPOV値と2%,5%,7%,10%のごま油を添加して過熱した油脂のPOV値に大きな差はなく,10%以下のごま油添加では油脂の酸化防止は低かった。 2.サラダオイルに対しては,50%以上のごま油配合で酸化は抑制された。この効果はてんぷら油より高かった。また,加熱時間が短時間であるほどごま油の酸化抑制効果は高い。 3.てんぷら油に対しては,50%以上のごま油配合で酸化は抑制されるが,その効果はサラダオイルと比較して低かった。また,加熱時間が長時間になれば,さらに抑制効果は低くなった。 4.コーン油に対しては,50%ごま油添加で最も酸化安定性が高い油脂となり,ごま油より酸化されなかった。ごま油添加量10%のとき最も酸化し,90%でごま油とほぼ同様となり,添加量が油脂の酸化防止に影響した。 また,ごま油・コーン油(1 : 1)は5分加熱より10分間加熱の方に酸化防止の効果が,強く現れた。 5.ごま油とコーン油のアルカリ安定脂質の含量はサラダオイル・てんぷら油より多く,脂肪酸含量はサラダオイル・てんぷら油より少なかった。ステロールは4油脂いづれにも含有された。 今後,アルカリ安定脂質,脂肪酸組成,ステロール組成などについても検討したい。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"8","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000075675","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00056115","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02863170","subitem_source_identifier_type":"ISSN"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"〓"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"加藤, 信子"},{"creatorName":"カトウ, ミチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5833","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鷲見, 孝子"},{"creatorName":"スミ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7863","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"上野, 良光"},{"creatorName":"ウエノ, ヨシミツ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7864","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"kato, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5834","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sumi, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7865","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ueno, Yoshimitsu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7866","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-06-27"}],"displaytype":"detail","filename":"KJ00000075675.pdf","filesize":[{"value":"678.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000075675.pdf","url":"https://tokaigakuin-u.repo.nii.ac.jp/record/2921/files/KJ00000075675.pdf"},"version_id":"9a3df320-0fbf-4c93-8857-96dd3a6d81f0"}]},"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":"ゴマとゴマ油の食用油脂におよぼす酸化抑制効果 : 第2報 食用油脂の加熱酸化に及ぼすごま油の添加配合比の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ゴマとゴマ油の食用油脂におよぼす酸化抑制効果 : 第2報 食用油脂の加熱酸化に及ぼすごま油の添加配合比の影響"},{"subitem_title":"Effect of the Antioxidative Activity of Seame Seeds and Seame Oil on the Oxidation of Edible Oil : Influence of Additinal Compounding Ratio of Sesame Oil on the Oxidation by Heating in Edible Oil(Part2)","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["250"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-27"},"publish_date":"2017-06-27","publish_status":"0","recid":"2921","relation_version_is_last":true,"title":["ゴマとゴマ油の食用油脂におよぼす酸化抑制効果 : 第2報 食用油脂の加熱酸化に及ぼすごま油の添加配合比の影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:41:41.304281+00:00"}