@article{oai:jissen.repo.nii.ac.jp:00001748,
 author = {奈良, 一寛 and 桑野, 恵理子 and 中條, 祥子 and 佐藤, 幸子 and 白尾, 美佳},
 journal = {実践女子大学生活科学部紀要, Bulletin of Jissen Women's University Faculty of Human Life Sciences},
 month = {Mar},
 note = {We examined the effectiveness of near-infrared spectrophotometry for the nutrient analysis of foods. The energy contents of 18 commercial confectionery products measured by near-infrared spectrophotometry were highly correlated with the values printed on the labels (r=0.9712), suggesting that this method can be used to rapidly determine the energy content of confectionery items. Regarding the nutrient contents of these samples, a high correlation between the measured values and those printed on the labels was observed for fat and carbohydrate, but a large discrepancy was found for protein. The energy and nutrient contents of “kasutera-imo” samples prepared using three different heating methods were determined by near-infrared spectrophotometry, and the values were compared with those obtained using the standard chemical analysis methods. The results showed that the near-infrared spectrophotometric values were within the specified tolerance ranges. These findings suggest that the energy content of confectionery products can be rapidly determined using near-infrared spectrophotometry.},
 pages = {51--56},
 title = {近赤外分光法による栄養成分の迅速分析の有効性とその活用},
 volume = {54},
 year = {2017}
}