{"created":"2023-05-15T13:38:55.156407+00:00","id":2960,"links":{},"metadata":{"_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":["87:627:628:388:396"]},"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":[{},{},{}]},{"creatorNames":[{"creatorName":"佐合, 由紀"},{"creatorName":"サゴウ, ユキ","creatorNameLang":"ja-Kana"},{"creatorName":"SAGO, Yuki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中川, 博之"},{"creatorName":"ナカガワ, ヒロユキ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAGAWA, Hiroyuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"内藤, 成弘"},{"creatorName":"ナイトウ, シゲヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"NAITO, Shigehiro","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"久城, 真代"},{"creatorName":"クシロ, マサヨ","creatorNameLang":"ja-Kana"},{"creatorName":"KUSHIRO, Masayo","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":"2019-10-04"}],"displaytype":"detail","filename":"nfri_report_No73p7-14p.pdf","filesize":[{"value":"438.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","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"}]},"item_type_id":"10002","owner":"12","path":["396"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2960","relation_version_is_last":true,"title":["ステリグマトシスチンを含む標準物質の調製"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:04:48.502722+00:00"}