{"created":"2023-05-15T12:08:32.144074+00:00","id":116,"links":{},"metadata":{"_buckets":{"deposit":"7bfbe536-fd74-4f4c-ad2d-c8cc2d6f7795"},"_deposit":{"created_by":16,"id":"116","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"116"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000116","sets":["16:40"]},"author_link":["183","179","182","181","177","184","178","180"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"33","bibliographicPageStart":"27","bibliographicVolumeNumber":"61","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学紀要論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　キャピラリー電気泳動法により，販売用サラダ原料である3種類のレタスの呈味成分8成分の部位別呈味成分量の比較検討を行った。\n　サニーレタス，グリーンリーフ，エンダイブの部位別酸味およびうま味成分量は，芯部位と比較して葉部位に多かった。酸味成分ではリンゴ酸が，クエン酸やシュウ酸より有意に多く含まれていた。うま味成分では，特にサニーレタスのアスパラギン酸とグルタミン酸が，芯部位と比較して葉部位に有意に多かった。甘味成分は，うま味や酸味成分量と異なり，フルクトース，グルコース，スクロースともに葉部位と比較し芯部位に多く含まれていた。サニーレタスのグルコースとスクロース，またグリーンリーフのフルクトース，スクロース，さらにエンダイブのフルクトース，グルコース，スクロースの芯部位は，葉部位と比較して有意差が認められた。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田中, 智子"},{"creatorName":"タナカ, サトコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"奥田, まなみ"},{"creatorName":"オクダ, マナミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岩月, 聡史"},{"creatorName":"イワツキ, サトシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"茶山, 健二"},{"creatorName":"チャヤマ, ケンジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tanaka, Satoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okuda, Manami","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Iwatsuki, Satoshi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Chayama, Kenji","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"61_5_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"247.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】61_5_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/116/files/61_5_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"8e2fd691-27bd-4df6-ad87-cbd6d009cd8a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"キャピラリー電気泳動","subitem_subject_scheme":"Other"},{"subitem_subject":"野菜","subitem_subject_scheme":"Other"},{"subitem_subject":"呈味成分","subitem_subject_scheme":"Other"},{"subitem_subject":"capillary electrophoresis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"vegetables","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"taste components","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"キャピラリー電気泳動法による野菜中に含まれる主要呈味成分の一斉定量分析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"キャピラリー電気泳動法による野菜中に含まれる主要呈味成分の一斉定量分析"},{"subitem_title":"Simultaneous Quantitative Analysis of Primary Taste Components in Vegetables Using Capillary Electrophoresis","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["40"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"116","relation_version_is_last":true,"title":["キャピラリー電気泳動法による野菜中に含まれる主要呈味成分の一斉定量分析"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:50:44.487982+00:00"}