{"created":"2023-05-15T12:08:35.545414+00:00","id":188,"links":{},"metadata":{"_buckets":{"deposit":"e2d950cf-87e0-4361-8411-27aa55d8fa72"},"_deposit":{"created_by":16,"id":"188","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"188"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000188","sets":["16:42"]},"author_link":["233","182","181","177","232","184","178","180"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"54","bibliographicPageStart":"47","bibliographicVolumeNumber":"59","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":"　販売用サラダの原料である，サニーレタスの部位別ミネラルと呈味成分の含有量を測定した。ミネラルはICP発光分光光度法で9元素を，呈味成分はキャピラリー電気泳動法によりシュウ酸を始めとする8種類を測定した。その結果，サニーレタスの部位別ミネラル含有量は，KとFeをのぞき，葉に多く次いで中間部，芯の順となった。栽培時期では，主要ミネラル濃度(Ca,K,Mg,P)は，夏から秋にかけて少なくなり，1月と2月に多くなる傾向となった。これは，供給された野菜が12月から露地栽培からビニールハウスに栽培が移行するため，栽培地や方法が異なるためと考えられる。呈味成分の含有量は，酸味とうま味は葉に多く，次いで中間部，芯となり，甘味では芯に多く，中間部，葉の順となり，栽培方法による違いによる明瞭な結果は得られなかった。","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":"石田, 康浩"},{"creatorName":"イシダ, ヤスヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"奥田, まなみ"},{"creatorName":"オクダ, マナミ","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":"Ishida, Yasuhiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okuda, Manami","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":"59_6_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"287.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】59_6_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/188/files/59_6_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"93960048-f5f8-428b-bd3e-9fb89c51b762"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ICP発光分光法","subitem_subject_scheme":"Other"},{"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":"ミネラル","subitem_subject_scheme":"Other"},{"subitem_subject":"呈味成分","subitem_subject_scheme":"Other"},{"subitem_subject":"ICP atomic emission spectrometry","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"capillary electrophoresis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"vegetable","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"mineral","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"primary component","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":"野菜中のミネラル成分と主要呈味成分について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜中のミネラル成分と主要呈味成分について"},{"subitem_title":"Relationship of Primary taste Components and Minerals in Vegetable","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["42"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"188","relation_version_is_last":true,"title":["野菜中のミネラル成分と主要呈味成分について"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:50:35.959932+00:00"}