{"created":"2023-05-15T13:38:57.399626+00:00","id":3012,"links":{},"metadata":{"_buckets":{"deposit":"7a097342-2965-48b5-833a-f1094ff95d16"},"_deposit":{"created_by":12,"id":"3012","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"3012"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00003012","sets":["87:627:628:388:399"]},"author_link":["2222","988"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"57","bibliographicPageStart":"51","bibliographicVolumeNumber":"76","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":"A cytotoxic aldehyde, 4-hydroxy-2E-nonenal (4-HNE), is formed by lipid peroxidation in cells. In order to investigate formation of 4-HNE and the related aldehyde, 4-hydroxy-2E-hexenal (4-HHE) in cooking oil, we developed a quantitative analytical method for the aldehydes using synthesized deuterium labeled aldehydes as the internal standards. The cooking oil including internal standards was clean-upped by a cartridge-type silica-gel column, and the hydroxyl groups of 4-HNE and 4-HHE were derivatized to trimethylsilyl ether for the GC/MS measurement. Commercial cooking oils were heated and analyzed using the developed isotope-dilution method. 4-HNE levels increased according to heating time, and the final concentrations differed about five times among analyzed cooking oils. In the oil repeatedly used by tempura cooking, 4-HNE increased following the rise of peroxide value (POV) in the first several use, and then its concentration reached a plateau.","subitem_description_type":"Abstract"},{"subitem_description":"A cytotoxic aldehyde, 4-hydroxy-2E-nonenal (4-HNE), is formed by lipid peroxidation in cells. In order to investigate formation of 4-HNE and the related aldehyde, 4-hydroxy-2E-hexenal (4-HHE) in cooking oil, we developed a quantitative analytical method for the aldehydes using synthesized deuterium labeled aldehydes as the internal standards. The cooking oil including internal standards was clean-upped by a cartridge-type silica-gel column, and the hydroxyl groups of 4-HNE and 4-HHE were derivatized to trimethylsilyl ether for the GC/MS measurement. Commercial cooking oils were heated and analyzed using the developed isotope-dilution method. 4-HNE levels increased according to heating time, and the final concentrations differed about five times among analyzed cooking oils. In the oil repeatedly used by tempura cooking, 4-HNE increased following the rise of peroxide value (POV) in the first several use, and then its concentration reached a plateau.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002892","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":"10.24514/00002892","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":"箭田, 浩士"},{"creatorName":"ヤダ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"YADA, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2222","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"00353996","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=00353996"},{"nameIdentifier":"nfri","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/nfri"}]},{"creatorNames":[{"creatorName":"亀山, 眞由美"},{"creatorName":"カメヤマ, マユミ","creatorNameLang":"ja-Kana"},{"creatorName":"OHNISHI-KAMEYAMA, Mayumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"988","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"80353994","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=80353994"},{"nameIdentifier":"mokameyama","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/mokameyama"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-07"}],"displaytype":"detail","filename":"nfri_report_No76p51-57p.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No76p51-57p.pdf","url":"https://repository.naro.go.jp/record/3012/files/nfri_report_No76p51-57p.pdf"},"version_id":"625cafc4-d394-4f15-9091-9a6872102d35"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"4-hydroxy-2E-nonenal(4-HNE)","subitem_subject_scheme":"Other"},{"subitem_subject":"4-hydroxy-2E-hexenal(4-HHE)","subitem_subject_scheme":"Other"},{"subitem_subject":"内部標準法","subitem_subject_scheme":"Other"},{"subitem_subject":"GC/MS","subitem_subject_scheme":"Other"},{"subitem_subject":"定量分析","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":"食用油の加熱によって生じる有害アルデヒド 4－hydroxy－2E－nonenalおよびその類縁化合物 4－hydroxy－2E－hexenalの定量分析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食用油の加熱によって生じる有害アルデヒド 4－hydroxy－2E－nonenalおよびその類縁化合物 4－hydroxy－2E－hexenalの定量分析"},{"subitem_title":"Quantitative analysis of 4-hydroxy-2E-nonenal and 4-hydroxy-2E-hexenal in heated cooking oil","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["399"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"3012","relation_version_is_last":true,"title":["食用油の加熱によって生じる有害アルデヒド 4－hydroxy－2E－nonenalおよびその類縁化合物 4－hydroxy－2E－hexenalの定量分析"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:27:23.844950+00:00"}