{"created":"2023-05-15T13:38:55.221696+00:00","id":2961,"links":{},"metadata":{"_buckets":{"deposit":"c7030e73-8701-4b5a-91ca-1756706636f8"},"_deposit":{"created_by":12,"id":"2961","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2961"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002961","sets":["87:627:628:388:396"]},"author_link":["6726"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"22","bibliographicPageStart":"15","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":"Spiked rice samples were prepared for the total nitrogen analysis by an L-glutamine addition as a nitrogen source. They could not discriminate from those original rice flours by their color, smells and texture of flour, and they have sufficient homogeneity. A collaboratory study was performed using them as the test material. From the result of this collaborative trial, S_r and S_R values of spiked samples were a small value which showed that there are few errors, and they were almost the same or smaller than those of original materials. These data indicated that homogeneity of spiked samples remained until a sampling by the collaborators, and was better than those of raw materials. The HorRat values, 0.63 and 0.70 for raw materials, 0.28, 0.58 and 0.39 for spiked materials, show that measuring results of this collaborative trial were satisfying, and these values indicated that the combustion method according to the Dumas principle have a good performance and reproducibility to determine total nitrogen in rice.","subitem_description_type":"Abstract"},{"subitem_description":"原料の米粉砕物と色や臭い, 粉のテクスチャーでは識別できない, L－グルタミンを添加した全窒素測定用試料を作製し, 十分に均質なことを確認して, 室間共同試験用試料として配付した. その結果, 添加試料のS_r とS_R の値は誤差が少ないことを示す小さな値であること, 添加用原料の値と比較するとほぼ同じか小さいことから, 配付した添加試料は室間共同試験の開始まで十分に均質であったこと, 及び添加用原料よりもその均質性が保たれていたことを示していた. また, HorRat 値は, 添加用原料が0.63と0.70, 添加試料は0.28と0.58, 0.39となり, 本室間共同試験が満足なものであり, 燃焼法が再現性などのパフォーマンスが高い分析法であることを示していた. これらの結果から, L－グルタミン添加により作製した全窒素測定用試料は, 実際の室間共同試験に使用しても測定試料の均質性悪化に由来する試験結果の乱れもなく, 十分な均質性が保たれる安定なものであった.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002843","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":"10.24514/00002843","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":"堀田, 博"},{"creatorName":"ホリタ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"HORITA, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6726","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000000083192","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000000083192"}]}]},"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_No73p15-22p.pdf","filesize":[{"value":"66.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No73p15-22p.pdf","url":"https://repository.naro.go.jp/record/2961/files/nfri_report_No73p15-22p.pdf"},"version_id":"e01081c0-09de-45ca-864f-c23fcb2fa625"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"添加試料","subitem_subject_scheme":"Other"},{"subitem_subject":"均質性","subitem_subject_scheme":"Other"},{"subitem_subject":"グルタミン","subitem_subject_scheme":"Other"},{"subitem_subject":"米","subitem_subject_scheme":"Other"},{"subitem_subject":"試験室間共同試験","subitem_subject_scheme":"Other"},{"subitem_subject":"spiked material","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"homogeneity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"glutamine","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"collaboratory study","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":"成分添加試料の作製とそれを使用した試験室間共同試験","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"成分添加試料の作製とそれを使用した試験室間共同試験"},{"subitem_title":"Spiked Rice Sample Preparation for Determination of Total Nitrogen as the Test Material of Collaboratory Study by an L-Glutamine Addition","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":"2961","relation_version_is_last":true,"title":["成分添加試料の作製とそれを使用した試験室間共同試験"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:29:23.563561+00:00"}