@article{oai:repository.naro.go.jp:00002989,
 author = {進藤, 久美子 and SHINDOH, Kumiko and 安井, 明美 and YASUI, Akemi},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {We have received many inquiries about the differences between their own analytical values of food components and the representative values described in Standard Table of Food Composition in Japan. Food components are fluctuated by various factors. We focused on the high-sodium rice grain production in this study to show one of the background information about the variation in content of food components. We analyzed sodium content in brown rice from rice plants hydroponically-cultivated under the salinity stress condition at the booting stage. Comparing with the control group, sodium contents in brown rice from the stressed plants were from 1 to 234 times higher with variety- or line-dependent differences. This result indicates that, rice plants grown under salinity environments have potential to produce rice with sodium content much higher than the representative sodium value for paddy rice grain described in Standard Table of Food Componsition in Japan., 「日本食品標準成分表」に収載されている含有量と実際の分析値が異なる理由に関する問い合わせに答えを与える一つの情報となるよう, コメのNa 含量が高いケースに着目し, 穂ばらみ期に塩ストレス処理を与えて水耕栽培したイネから収穫した玄米のNa 含量を無処理区と比較した. その結果, 処理区の玄米のNa含量の増加の度合いは品種・系統によって差があり, 無処理区の倍から234倍となった. このことから, 品種・系統によっては, イネが生育した環境条件で, 「日本食品標準成分表」に収載の標準的な成分値に比較してNa 含量がかなり高いコメが生産されることが十分あり得ることが示された.},
 pages = {9--16},
 title = {米粒中ナトリウム含量の変動要因としての生育期の塩ストレスの可能性},
 volume = {75},
 year = {2011},
 yomi = {シンドウ, クミコ and ヤスイ, アケミ}
}