{"created":"2023-07-27T06:23:35.379728+00:00","id":6140,"links":{},"metadata":{"_buckets":{"deposit":"7c7192fd-f86c-4eb5-ae14-8765bea2a8ae"},"_deposit":{"created_by":3,"id":"6140","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"6140"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00006140","sets":["11:25:766:771"]},"author_link":["8938","286"],"item_7_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"13","bibliographicPageStart":"1","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"金沢大学人間科学系研究紀要 = Bulletin of the Faculty of Human Science, Kanazawa University"}]}]},"item_7_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"市販の緑葉野菜の硝酸および遊離シュウ酸含有量における，栽培方法（有機栽培・慣行栽培）による違い，および茹で処理による硝酸・シュウ酸の減少率の違いについて検討した。その結果，硝酸含有量についてはホウレンソウで有機栽培が慣行栽培の約2倍の硝酸イオンを含んでおり，有意に高かったが，それ以外の野菜では大差なかった。また茹で処理による減少率には栽培方法による差異はなかった。ホウレンソウの遊離シュウ酸含有量については，有機栽培が平均で慣行栽培の1.5倍の量を含有していたが，有意差は認められなかった。茹で処理後のシュウ酸含有量は有機栽培・慣行栽培ともに同程度となった。一方，輸入冷凍ホウレンソウの硝酸含有量についても調べた結果，商品によって3倍近い差が認められたが，いずれも国産ホウレンソウの生および1分間茹で・水さらしなしの試料の硝酸イオン量よりも低かった。また近年，健康のために青汁を飲む人も多いことから，青汁の硝酸含有量についても調べた。その結果，製品当たりの硝酸イオン量は0.6～220mgと大差が認められ，粉末製品よりも液体製品で多い傾向にあった。The difference in contents of nitrate and oxalic acid of commercial fresh green-leaf vegetables according to the cultivation method (organic cultivation and conventional cultivation) and after boiling was examined. The nitrate content of spinach cultivated by organic cultivation was significantly high, being 2 times greater than that by conventional cultivation. The nitrate content of other vegetables was no different according to the cultivation method. There was also no difference in the decrease of nitrate content by boiling according to the cultivation method. The oxalic acid content of spinach cultivated by organic cultivation was 1.5 times greater than that by conventional cultivation, although the difference was not significant. There was no effect of cultivation method on the oxalic acid content of spinach after boiling. The nitrate content of imported frozen spinach showed a difference of about 3 times among the samples, although the nitrate content of all imported samples was lower than that of raw spinach or spinach boiled for 1 min and not soaked in water that had been cultivated in Japan. The nitrate content of aojiru, the juice of young leaves of barley, kale, etc. that is currently considered as a health drink, was 0.6-220 mg/pack, the content of the liquid product tending to be greater than that of the powder product.","subitem_description_type":"Abstract"}]},"item_7_description_5":{"attribute_name":"提供者所属","attribute_value_mlt":[{"subitem_description":"金沢大学人間社会研究域人間科学系","subitem_description_type":"Other"}]},"item_7_publisher_17":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"金沢大学人間社会研究域人間科学系"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1883-5368","subitem_source_identifier_type":"ISSN"}]},"item_7_version_type_25":{"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":"寺沢, なお子"}],"nameIdentifiers":[{"nameIdentifier":"286","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"00227513","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=00227513"},{"nameIdentifier":"00227513","nameIdentifierScheme":"金沢大学研究者情報","nameIdentifierURI":"http://ridb.kanazawa-u.ac.jp/public/detail.php?kaken=00227513"},{"nameIdentifier":"00227513","nameIdentifierScheme":"研究者番号","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000000227513"}]},{"creatorNames":[{"creatorName":"荒納, 百恵"}],"nameIdentifiers":[{"nameIdentifier":"8938","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-10-03"}],"displaytype":"detail","filename":"1883-5368-03-TERASAWA-N-1.pdf","filesize":[{"value":"518.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"1883-5368-03-TERASAWA-N-1.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/6140/files/1883-5368-03-TERASAWA-N-1.pdf"},"version_id":"9d82001b-1e2d-4866-8442-0bc8234977b3"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"緑葉野菜","subitem_subject_scheme":"Other"},{"subitem_subject":"硝酸","subitem_subject_scheme":"Other"},{"subitem_subject":"シュウ酸","subitem_subject_scheme":"Other"},{"subitem_subject":"有機栽培","subitem_subject_scheme":"Other"},{"subitem_subject":"green-leaf vegetable","subitem_subject_scheme":"Other"},{"subitem_subject":"nitrate content","subitem_subject_scheme":"Other"},{"subitem_subject":"oxalic acid content","subitem_subject_scheme":"Other"},{"subitem_subject":"organic cultivation","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":"市販緑葉野菜の硝酸およびシュウ酸含有量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販緑葉野菜の硝酸およびシュウ酸含有量"},{"subitem_title":"Nitrate and Oxalic Acid Contents of Commercial Fresh Green-leaf Vegetables","subitem_title_language":"en"}]},"item_type_id":"7","owner":"3","path":["771"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-10-03"},"publish_date":"2017-10-03","publish_status":"0","recid":"6140","relation_version_is_last":true,"title":["市販緑葉野菜の硝酸およびシュウ酸含有量"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-04-19T00:56:04.223748+00:00"}