{"created":"2023-06-20T14:20:21.562374+00:00","id":3071,"links":{},"metadata":{"_buckets":{"deposit":"85127744-fecd-4700-bae4-bcaf3adb0754"},"_deposit":{"created_by":3,"id":"3071","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"3071"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00003071","sets":["190:231:258"]},"author_link":["8111","6049","8112","6048"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"78","bibliographicPageStart":"73","bibliographicVolumeNumber":"27","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":"従来のペクチン定量法は,メトキシル基含量別の分画が不良,分析時間が長いなど若干の問題点がある。そこで,0.OlM塩酸溶液(pH2.0)に続き酢酸ナトリウム緩衝液(pH4.0),次にヘキサメタ燐酸ナトリウム溶液(pH4.0)を抽出溶媒^5)に使用し,短瞬間でメトキシル基含量の異なるペクチン質を分別定量する簡易法について検討した。(1)超音波による振とう攪拌を塩酸溶液および酢酸ナトリウム緩衝液で10時間の抽出中2時間毎に,ヘキサメタ燐酸ナトリウム溶液で2時間の抽出中30分毎に,各々2分間行った結果,溶出した糖量は振とう攪拌を行なかった場合に比し顕著に増加した。(2)抽出を18,25および35℃の3種の温度で行った結果,糖の溶出量は処理温度が高いほど多く,特に塩酸溶液および酢酸ナトリウム緩衝液による抽出ではこの傾向が顕著であった。(3)抽出温度35℃および超音波による振とう攪拌を一定間隔で2分間付加した場合,糖溶出に要する抽出時間は,塩酸溶液および酢酸ナトリウム緩衝液で10時間,ヘキサメタ燐酸ナトリウム溶液で4時間であった。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"9","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000075825","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":"山澤, 和子"},{"creatorName":"ヤマザワ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6048","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山下, ルミ"},{"creatorName":"ヤマシタ, ルミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8111","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YAMAZAWA, Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6049","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YAMASHITA, Rumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8112","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":"KJ00000075825.pdf","filesize":[{"value":"517.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000075825.pdf","url":"https://tokaigakuin-u.repo.nii.ac.jp/record/3071/files/KJ00000075825.pdf"},"version_id":"7d1b4dff-7e72-4b87-96d6-f1097521d9e2"}]},"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":"ペクチン質の簡易定量法の検討(1)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ペクチン質の簡易定量法の検討(1)"},{"subitem_title":"A Study of a Simple Method of Measuring a Fixed Quantity of Pectic Substance","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["258"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-27"},"publish_date":"2017-06-27","publish_status":"0","recid":"3071","relation_version_is_last":true,"title":["ペクチン質の簡易定量法の検討(1)"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:40:30.088510+00:00"}