{"_buckets": {"deposit": "299a0747-edb4-49d0-afdc-77430f0e6981"}, "_deposit": {"created_by": 12, "id": "2960", "owners": [12], "pid": {"revision_id": 0, "type": "depid", "value": "2960"}, "status": "published"}, "_oai": {"id": "oai:repository.naro.go.jp:00002960", "sets": ["396"]}, "author_link": ["1474", "351", "352", "6775", "353"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2009-03-01", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "14", "bibliographicPageStart": "7", "bibliographicVolumeNumber": "73", "bibliographic_titles": [{"bibliographic_title": "食品総合研究所研究報告"}, {"bibliographic_title": "Report of National Food Research Institute", "bibliographic_titleLang": "en"}]}]}, "item_10002_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "To assure the homogeneity of a reference material for the mycotoxin sterigmatocystin (STE), a study was first conducted to prepare a reference material of rice containing the coloring Food Red 106. Initially, a V-shaped mixer was used to mix Food Red 106 and ground brown rice, but the resulting mixture was non-homogeneous. However, when a Shake- Master was used for the simultaneous grinding and mixing of brown rice with Food Red 106, good homogeneity was achieved. Accordingly, a dried culture of Aspergillus versicolor NRRL5219 and brown rice was ground and mixed with the ShakeMaster. To assess the distribution of the STE an Autoprep^(R)\u0002 MF-A 1000 mini-column was used to isolate the STE, and 115-120% recovery was obtained. Repeatability (variability within a day) and intermediate precision (variability between days) were good. According to the IUPAC/ISO/AOAC INTERNATIONAL Harmonized Protocol for the Proficiency Testing of Analytical Chemistry Laboratories, a homogeneous candidate reference material was obtained. The particle sizes of Food Red 106, ground brown rice, ground brown rice containing Food Red 106, and ground brown rice containing a non-STE producing culture of A. oryzae were analyzed and they ranged from 3592μm, 13～704μm, 11～704μm, and 16～704μm, respectirely.", "subitem_description_type": "Abstract"}, {"subitem_description": "カビ毒 (マイコトキシン) の一種であるステリグマトシスチン (STE) の標準物質の均一性を確保するために, 食用赤色06号を含む標準物質を調製する研究を最初に行った. 開発された手順書を, STE を含有する標準物質を調製するのに使用した. 最初に, V－型の混合機を用いて, 食用赤色06号とシェイクマスターオートver..5 (ShakeMaster) で粉砕した玄米を混合した. しかし, 得られた混合物は均一ではなかった. そこで, シェイクマスターを用いて, 玄米と食用赤色06号の粉砕・混合を同時に行った結果, 良好な均一性が得られた. 次に, Aspergillus versicolor NRRL529の培養乾燥物と玄米をシェイクマスターで粉砕・混合した. STE の分布状態を評価するために, Autoprep\u0002 MF−A000のミニカラムをSTE の精製に用いた. 添加回収実験を行ったところ, 5～20%の回収率が得られた. 併行精度 (repeatability) および中間精度 (Intermediate precision, 日間差ばらつき) は良好であった. 分析化学研究室用の技能試験のためのIUPAC／ISO／AOAC INTERNATIONAL Harmonized Protocol (2006) の均一性確認方法によって, 均一な候補標準物質が得られた. 食用赤色06号, 粉砕玄米, 食用赤色06号を含む粉砕混合玄米, それに玄米とA. versicolorと同じ属でSTE を産生しないA. oryzae の培養物を粉砕・混合したものの粒子径分布を調べると, それぞれ3～592μm, 3～704μm, ～704μm, 6～704μm であった.", "subitem_description_type": "Abstract"}]}, "item_10002_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.24514/00002842", "subitem_identifier_reg_type": "JaLC"}]}, "item_10002_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "農業・食品産業技術総合研究機構"}]}, "item_10002_relation_14": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type": "isIdenticalTo", "subitem_relation_type_id": {"subitem_relation_type_id_text": "10.24514/00002842", "subitem_relation_type_select": "DOI"}}]}, "item_10002_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0301-9780", "subitem_source_identifier_type": "ISSN"}]}, "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_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "田中, 健治"}, {"creatorName": "タナカ, ケンジ", "creatorNameLang": "ja-Kana"}, {"creatorName": "TANAKA, Kenji", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "6775", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000001039967", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000001039967"}, {"nameIdentifier": "read0004168", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/read0004168"}]}, {"creatorNames": [{"creatorName": "佐合, 由紀"}, {"creatorName": "サゴウ, ユキ", "creatorNameLang": "ja-Kana"}, {"creatorName": "SAGO, Yuki", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "351", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "中川, 博之"}, {"creatorName": "ナカガワ, ヒロユキ", "creatorNameLang": "ja-Kana"}, {"creatorName": "NAKAGAWA, Hiroyuki", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "352", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "30308192", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=30308192"}, {"nameIdentifier": "NaroFri", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/NaroFri"}]}, {"creatorNames": [{"creatorName": "内藤, 成弘"}, {"creatorName": "ナイトウ, シゲヒロ", "creatorNameLang": "ja-Kana"}, {"creatorName": "NAITO, Shigehiro", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1474", "nameIdentifierScheme": "WEKO"}, 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"download_preview_message": "", "file_order": 0, "filename": "nfri_report_No73p7-14p.pdf", "filesize": [{"value": "438.4 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 438400.0, "url": {"label": "nfri_report_No73p7-14p.pdf", "url": "https://repository.naro.go.jp/record/2960/files/nfri_report_No73p7-14p.pdf"}, "version_id": "9dde9a9b-d6e1-450c-9e15-c64e82f32309"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "ステリグマトシスチン", "subitem_subject_scheme": "Other"}, {"subitem_subject": "標準物質", "subitem_subject_scheme": "Other"}, {"subitem_subject": "シェイクマスター", "subitem_subject_scheme": "Other"}, {"subitem_subject": "食用赤色06号", "subitem_subject_scheme": "Other"}, {"subitem_subject": "粒子径分布", "subitem_subject_scheme": "Other"}, {"subitem_subject": "sterigmatocystin", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "reference material", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "ShakeMaster", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Food Red06", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "particle size distribution", "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": "ステリグマトシスチンを含む標準物質の調製", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "ステリグマトシスチンを含む標準物質の調製"}, {"subitem_title": "Preparation of a reference material containing sterigmatocystin", "subitem_title_language": "en"}]}, 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