{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390001205693663744.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.11402/ajscs.28.0_66"}},{"identifier":{"@type":"NAID","@value":"130005264422"}}],"dc:title":[{"@language":"ja","@value":"デジタル塩分計による味噌汁の塩分測定における留意点"},{"@language":"en","@value":"Notes on salt concentration measurement using the digital salt analyzer in miso soup"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"ja","@value":"【目的】味噌汁は和食の一汁三菜を構成する汁物である。生活習慣病予防の観点からは、具沢山の味噌汁が推奨されている。これは、野菜を多く摂取するとともに、汁の量を減らすことで、相対的に減塩できるためである。栄養指導においては、塩分濃度は簡便なデジタル塩分計を用いて指導することが多いが、電気伝導度を利用した塩分計では、野菜から溶出するカリウム等のイオンの影響を受けるため、実際よりも塩分濃度が高く表示される可能性がある。そこで、野菜を豊富に使った味噌汁について、溶出する無機質の量と塩分濃度について、デジタル塩分計と原子吸光度法による測定を行い、効果的な使用方法を明らかにすることを目的とした。 <br> 【方法】デジタル塩分計は、電気伝導度法7機種、Naイオン電極法1機種を用い、無機質の測定は原子吸光度法によった。まずNaCl、KCl、MgCl<sub>2</sub>溶液を測定し、精度を確認した。味噌汁はきゃべつ・ごぼうに3または6倍の水を加えてIHヒーターにかけ、沸騰後5分間加熱し、0.8％塩分濃度に相当する味噌を加え調製した。ゆで水と味噌汁の汁はそのまま、具は加熱前、ゆで加熱後、味噌汁調製後の各段階で、4倍量の1％HClを加え、粉砕・遠心分離し測定した。<br> 【結果】KClとMgCl<sub>2</sub>溶液に対し、電気伝導度法では、等モル濃度に相当する％を示し、Naイオン電極法では反応しなかった。味噌汁の濃度は電気伝導度法ではNaイオン電極法より、生味噌液で0.1％、ゆで汁で0.19％、味噌汁で0.21％高い値を示し、具から溶出した無機質の影響を受けた。また、NaClは具にも拡散しているため、汁の塩分濃度は設定濃度を下回った。指導の際はこれらに配慮することが必要である。"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001205693663747","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000345279074"}],"foaf:name":[{"@language":"ja","@value":"吉澤 蘭"},{"@language":"en","@value":"Yoshizawa Ran"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Takasaki University of Health and Welfare"},{"@language":"ja","@value":"高崎健康福祉大"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001205693663748","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000345279075"}],"foaf:name":[{"@language":"ja","@value":"中野 智香"},{"@language":"en","@value":"Nakano Chika"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Takasaki University of Health and 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園子"},{"@language":"en","@value":"Ayabe Sonoko"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Takasaki University of Health and Welfare"},{"@language":"ja","@value":"高崎健康福祉大"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001205692007680","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000242095438"}],"foaf:name":[{"@language":"ja","@value":"阿部 雅子"},{"@language":"en","@value":"Abe Masako"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Takasaki University of Health and 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Meeting"},{"@language":"ja","@value":"大会研究発表要旨集"}],"dc:publisher":[{"@language":"en","@value":"The Japan Society of Cookery Science"},{"@language":"ja","@value":"日本調理科学会"}],"prism:publicationDate":"2016","prism:volume":"28","prism:number":"0","prism:startingPage":"66"},"jpcoar:conferenceName":"平成28年度大会(一社）日本調理科学会","jpcoar:conferencePlace":"名古屋学芸大学","availableAt":"2016","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=%E3%83%87%E3%82%B8%E3%82%BF%E3%83%AB%E5%A1%A9%E5%88%86%E8%A8%88","dc:title":"デジタル塩分計"},{"@id":"https://cir.nii.ac.jp/all?q=%E5%91%B3%E5%99%8C%E6%B1%81","dc:title":"味噌汁"},{"@id":"https://cir.nii.ac.jp/all?q=%E9%87%8E%E8%8F%9C","dc:title":"野菜"},{"@id":"https://cir.nii.ac.jp/all?q=digital%20salt%20analyzer","dc:title":"digital salt analyzer"},{"@id":"https://cir.nii.ac.jp/all?q=miso%20soup","dc:title":"miso 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