{"created":"2023-06-20T14:20:07.397691+00:00","id":2792,"links":{},"metadata":{"_buckets":{"deposit":"88430ab6-542a-495b-9114-6a1b0bc3c446"},"_deposit":{"created_by":3,"id":"2792","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2792"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00002792","sets":["190:231:243"]},"author_link":["5599","5600"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"67","bibliographicPageStart":"63","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":"紅藻類ササビノリの前報における相対保持時間1.070(β-コレスタノールの保持時間を1としたとき)の混合成分をキャピラリーカラムを用いたガスクロマトグラフィーによる分離を検討し,更に,この海藻を製品にしたアサクサノリを調理操作の一つである\"あぶる\"という加熱による脂質成分の変動を調べた。1.相対保持時間1.070のピークは,コレステロールとデズモステロールの他にブラシカステロールおよびα-トコフェロール(ビタミンE)を含有した。2.アサクサノリは,1.44mg/100gのα-Tocおよびδ-Tocを含有し,加熱により0.31mg/100gに減少した。3.アサクサノリの遊離型ステロールは,加熱により60.7%減少し,エステル型ステロールは,85.1%残存した。4.アサクサノリ中のコレステロールは,加熱により63.8%減少した。5.アサクサノリ中の脂肪酸は,加熱しても84.0%残存した。これは,α-Tocの抗酸化剤としての働きによるものといえる。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"10","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000075546","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":"加藤, 信子"},{"creatorName":"カトウ, ミチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5599","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kato, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5600","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":"KJ00000075546.pdf","filesize":[{"value":"301.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000075546.pdf","url":"https://tokaigakuin-u.repo.nii.ac.jp/record/2792/files/KJ00000075546.pdf"},"version_id":"ec2b9ac4-26df-4d36-96ed-893795dfe71a"}]},"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":"キャピラリーカラムを用いたガスクロマトグラフィーによるスサビノリ不けん化物の分析と加熱したアサクサノリの脂質組成の変動","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"キャピラリーカラムを用いたガスクロマトグラフィーによるスサビノリ不けん化物の分析と加熱したアサクサノリの脂質組成の変動"},{"subitem_title":"Analysis of Unsaponifiable Matter in Porphyra yezoensis by Gas-Liquid Chromatography with Capillary Column and Changes of Lipid Components in Roasted Asakusanori","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":"2792","relation_version_is_last":true,"title":["キャピラリーカラムを用いたガスクロマトグラフィーによるスサビノリ不けん化物の分析と加熱したアサクサノリの脂質組成の変動"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:52:05.932907+00:00"}