{"created":"2024-05-23T02:51:49.706208+00:00","id":2005329,"links":{},"metadata":{"_buckets":{"deposit":"fdd2a4c4-9c65-4e18-9ee4-dd669ad95e67"},"_deposit":{"created_by":10,"id":"2005329","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2005329"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02005329","sets":["12:14:1716951104833"]},"author_link":["3648"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1985-03-26","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"9","bibliographicPageEnd":"65","bibliographicPageStart":"57","bibliographicVolumeNumber":"116","bibliographic_titles":[{"bibliographic_title":"東海区水産研究所研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Tokai Regional Fisheries Research Laboratory","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The colorimetric method of hydrogen peroxide determination proposed by MIYAMOTO and YOKOYAMA was modified in order to get sensitivity improvement. Samples were extracted using ZnSO₄-NaOH solution system as a deproteinising agent. Quinone-imine dye, the oxidative product of 4-aminoantipyrine and phenol with hydrogen peroxide in the presence of peroxidase was measured at wavelength 505 nm. The modified method was reproducible and simple. The optical density of the dye produced by 1 ppm hydrogen peroxide solution was found to be 0.2 which corresponded to ca. 8-fold sensitivity of the original method. The determinations were made on several kinds of marine foods such as \"Kazunoko\" (herring roe), \"Kamaboko\" (fish cake) and \"Sirasu\" (boiled whitebait). The results obtained showed that small amount of hydrogen peroxide were found in some foods which were processed without hydrogen peroxide treatment.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"1. 宮本·横山による食品中の H₂O₂の比色定量法について,その感度の向上を図り,下記の改良法を定めた。2. 試料を ZnSO₄-NaOH 溶液で除タンパク処理も兼ねて抽出し,大量の試料抽出液に少量の発色試薬溶液(4-アミノアンチピリン·フェノール)を加えてペルオキシダーゼ存在下でH₂O₂と反応させ,生じるキノンイミン化合物(赤桃色)を505nmで比色する。H₂O₂の1ppm 溶液で吸光度は約0.2を示し,これは原法の感度の約8倍に相当した。3. かずのこ,ねり製品,しらすについて分析したところ, H₂O₂処理をしないで製造された食品でもH₂O₂として0.2~数ppm の値を示すものがあった。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東海区水産研究所","subitem_publisher_language":"ja"},{"subitem_publisher":"Tokai Regional Fisheries Research Laboratory","subitem_publisher_language":"en"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"tokai_k_116_57","subitem_relation_type_select":"Local"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"日本農学文献記事索引(agriknowledge)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010323576","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00156834","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0040-8859","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Umemoto, Shigeru","creatorNameLang":"en"},{"creatorName":"梅本, 滋","creatorNameLang":"ja"},{"creatorName":"ウメモト, シゲル","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Umemoto","familyNameLang":"en"},{"familyName":"梅本","familyNameLang":"ja"},{"familyName":"ウメモト","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Shigeru","givenNameLang":"en"},{"givenName":"滋","givenNameLang":"ja"},{"givenName":"シゲル","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3648","nameIdentifierScheme":"WEKO"}]}]},"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":"微量過酸化水素の比色定量法の改良と水産食品についての測定結果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"微量過酸化水素の比色定量法の改良と水産食品についての測定結果","subitem_title_language":"ja"},{"subitem_title":"A Modified Colorimetric Method of Small Amount Hydrogen Peroxide and its Contents in some Marine Foods","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1716951104833"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-05-22"},"publish_date":"2024-05-22","publish_status":"0","recid":"2005329","relation_version_is_last":true,"title":["微量過酸化水素の比色定量法の改良と水産食品についての測定結果"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2026-01-15T07:55:38.411590+00:00"}