@article{oai:miyazaki-u.repo.nii.ac.jp:00003244,
 author = {境, 正 and Sakai, Tadashi and 三木, 直子 and Miki, Naoko},
 journal = {宮崎大学農学部研究報告, Bulletin of the Faculty of Agriculture University of Miyazaki},
 month = {Jan},
 note = {The 4-hydroxynonenal (HNE), thiobarbituric acid reactive substances (TBARS) and total lipid (TL) contents of roast pork in some Chinese Restaurants in Miyazaki were analyzed.
    HNE, TBARS and TL contents in roast pork sample were different from restaurant to restaurant. Weak negative correlation was observed between HNE and TBARS contents. No correlation was observed between HNE and TL or between TBARS and TL.  Considering the toxicity, it is necessary to analyze the contents in many samples, because samples containing high HNE content were observed., 8店舗の中華店で入手したチャーシュウ中の4-ヒドロキシノネナール (HNE) , チオバルビツール酸反応物質 (TBARS) 含量および脂質含量 (TL) を測定した.  
 試料によりHNE, TBARSおよびTL含量に差が認められた.  HNE含量とTBARS含量には有意ではないが負の相関関係が認められた.  また, TLとHNEまたはTBARS含量とに相関関係は認められなかった.  試料中には高濃度のHNEが検出された検体があり, その経口毒性を考慮すると, 今後多くの試料について調査する必要がある., Plain breads containing 0, 0.1, 0.2 and 0.5 % of α-tocopherol were stored at 4℃ for 4 days and changes in malonaldehyde contents were analyzed.
    After baking, malonaldehyde contents in the breads containing 0.1 and 0.2 % α-tocopherol were significantly lower than that of control and 0.5 % α-tocopherol containing breads.  After 4 days of storage, malonaldehyde contents in breads containing α-tocopherol were significantly lower than those in control.  Present results indicate that α-tocopherol may act as anti-oxidant in the bread., 発酵前の食パン生地にα-トコフェロールを各0, 0.1, 0.2 および 0.5% 添加して焼成した後, マロンアルデヒド (MA) 含量を経時的に測定した.
 0.1 および 0.2% α-トコフェロール添加パンのMA含量は焼成直後, 無添加パンのそれに比べ有意に低かった. すべてのα-トコフェロール添加パンのMA含量は貯蔵4日日では無添加パンのそれに比べ有意に低く, α-トコフェロールはパン中で抗酸化機能を示した.},
 pages = {87--90},
 title = {Lipid Oxidation of Bread Containing α-Tocopherol},
 volume = {55},
 year = {2009},
 yomi = {サカイ, タダシ and ミキ, ナオコ}
}