{"created":"2023-05-15T08:14:03.777510+00:00","id":40,"links":{},"metadata":{"_buckets":{"deposit":"20ad4807-93bc-4227-b1c7-ed2e226d30c7"},"_deposit":{"created_by":3,"id":"40","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"40"},"status":"published"},"_oai":{"id":"oai:shokei.repo.nii.ac.jp:00000040","sets":["1:5:7"]},"author_link":["102","103","104","105","106","107","108","109"],"control_number":"40","item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"218","bibliographicPageStart":"205","bibliographicVolumeNumber":"52","bibliographic_titles":[{"bibliographic_title":"尚絅学院大学紀要"},{"bibliographic_title":"Research reports of Shokei Gakuin College","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"平成12年、厚生労働省の策定による「第六次改定日本人の栄養所要量―食事摂取基準」で、はじめて日本人が摂るべき栄養素としてセレンの望ましい摂取量・範囲が示される様になった。また、平成17年には［日本人の食事摂取基準］が策定された。しかし、その栄養摂取量の算出の基礎となる食品成分表には、食品中のセレンの濃度は記載されていない。そこで、五訂食品成分表21）収載の食品（1882 食品）についてセレン含量を記載した日本の食品に関する文献1 ～ 20）を集め食品群別セレン濃度、測定法などを整理した。セレン値記載食品数は延べ1737 食品。重複食品を整理すると1398 食品のセレン値を得た。このうち114 食品については筆者らのグループで蛍光法により測定したものである。５訂食品成分表に対応する記載のある食品は1126 であった。ほぼ、各群別の主要食品について網羅されているので、今回、資料として報告する。実際の食品使用量では乾湿食材量や陰膳などでの湿重量を秤量し、食品中栄養素濃度に乗ずることにより摂取食品からの摂取量を推定する。そこで、原法では前処理により水分をとばした乾燥重量あたりで出されているものについては水分量から湿重量あたりを、湿重量あたりで出されているものは乾燥重量あたりの濃度を算出し、異なる条件下での測定値の比較を可能とした。単位は国際規格ではモル表示が適切であるが、食事摂取基準で用いられている裹に換算統一した。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"22","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004392259","subitem_description_type":"Other"}]},"item_2_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"資料その他","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_2_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Other","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_2_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24511/00000034","subitem_identifier_reg_type":"JaLC"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12012046","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13496883","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学総合人間科学部健康栄養学科"},{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学総合人間科学部健康栄養学科"},{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学総合人間科学部健康栄養学科"},{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学総合人間科学部健康栄養学科"}]},"item_2_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Shokei 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