{"created":"2023-06-20T14:20:07.175930+00:00","id":2788,"links":{},"metadata":{"_buckets":{"deposit":"81e12440-b9ce-40bf-ab1f-d45a745dfe5a"},"_deposit":{"created_by":3,"id":"2788","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2788"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00002788","sets":["190:231:243"]},"author_link":["5592","7651","5591","7650","7652","7649"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"35","bibliographicPageStart":"31","bibliographicVolumeNumber":"12","bibliographic_titles":[{"bibliographic_title":"東海女子短期大学紀要"},{"bibliographic_title":"The journal of Tokai Women's Junior College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"クワイ脂質から苦味成分を分離し,その性状について検討した。(1)クワイの総脂質は生クワイの0.28%を占め総脂質中の中性脂質,糖脂質およびリン脂質の組成は38 : 24 : 39であった。このうち,中性脂質画分で強い苦味が認められた。(2)中性脂質画分からの苦味成分の分離法としては,展開溶媒にヘキサンーエチルエーテルー酢酸の溶媒系を用いるシリカゲル薄層クロマトグラフィーが有効であった。(3)クワイの中性脂質は,シリカゲル薄層クロマトグラフィーで10個の化合物に分離された。そのうち3化合物(苦味A,BおよびC)に苦味が認められ,最も苦味の強かった苦味Bがクワイの主たる苦味成分と考えられた。さらに,苦味Bは,本実験で用いた標品(トリグリセリド,ジグリセリド,モノグリセリドおよび遊離脂肪酸)とは異なる化合物であった。(4)シリカゲル薄層クロマトグラフィーで分離した苦味A,BおよびCは,温度および酸素の影響を強く受け,大気中・25℃の保存で1週間後にすでに苦味を消失していた。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000075542","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00056115","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02863170","subitem_source_identifier_type":"ISSN"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"〓"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山沢, 和子"},{"creatorName":"ヤマザワ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5591","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"加藤, 宏冶"},{"creatorName":"カトウ, コウジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7649","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"上野, 良光"},{"creatorName":"ウエノ, ヨシミツ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7650","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamazawa, Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5592","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kato, Koji","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7651","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ueno, Yoshimitsu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7652","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":"2017-06-27"}],"displaytype":"detail","filename":"KJ00000075542.pdf","filesize":[{"value":"356.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000075542.pdf","url":"https://tokaigakuin-u.repo.nii.ac.jp/record/2788/files/KJ00000075542.pdf"},"version_id":"7ab11b28-951c-4d24-9c2d-a282c40055c1"}]},"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":"クワイの呈味成分について : (その3)苦味成分の分離と性状","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"クワイの呈味成分について : (その3)苦味成分の分離と性状"},{"subitem_title":"On Tasting Components in Arrowhead : (PartIII)Isolation and Properties of the Bitter Compounds","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["243"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-27"},"publish_date":"2017-06-27","publish_status":"0","recid":"2788","relation_version_is_last":true,"title":["クワイの呈味成分について : (その3)苦味成分の分離と性状"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:42:32.153016+00:00"}