{"created":"2023-05-15T09:01:22.288378+00:00","id":2131,"links":{},"metadata":{"_buckets":{"deposit":"643f6063-81f4-46ee-8aa3-54ea7c1039ae"},"_deposit":{"created_by":3,"id":"2131","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2131"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00002131","sets":["375:380:1731462958951:412"]},"author_link":["5280","5314","5317","5277","5283"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Carbohydrate composition of major leaf vegetables : Carbohydrate composition of vegetable food (Part I)"}]},"item_5_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"シュヨウ ヨウサイルイ ノ タンスイ カブツ ソセイ : ショクブツセイ ショクヒン ノ タンスイ カブツ ソセイ ダイ1ポウ"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"71","bibliographicPageEnd":"71","bibliographicPageStart":"61","bibliographic_titles":[{"bibliographic_title":"弘前大学教育学部紀要"}]}]},"item_5_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"日常の食生活で摂取する機会の多い主要葉菜類5種(キャベツ,ハクサイ,ホウレンソウ,チンゲンサイおよびレタス)の炭水化物組成の比較を行うため,それぞれの凍結乾燥粉末試料を80%メタノール,温水,0.25%シュウ酸アンモニウム, 40%水酸化カリウムおよび24%水酸化カリウムで順次抽出分画し,得られた各画分を糖組成分析,糖結合様式分析等に供した｡\n生重量100gあたりの全炭水化物量(単糖･オリゴ糖,デンプンおよび細胞壁多糖の割合)は,キャベツで3,248mg(60.2:0.4:39.4),ハクサイで2,064mg(65.4:0.5:34.2),ホウレンソウで2,642mg(46.5:1.8:51.7),ナンゲンサイで1,785mg(17.5:0.4:82.0),レタスで1,683mg(55.8:0.8:43.5)であった｡\n細胞壁多糖はいずれもペクチン様物質(おもに中性糖を含むラムノガラクツロナン),ヘミセルロース(おもにキシログルカンと少量のガラクタン系多糖とキシラン系多糖)およびセルロースから成っており,これらの比率はキャベツで46:ll:43,ハクサイで42:10:49,ホウレンソウで31:17:53,テンゲンサイで45:14:42,レタスで47:9:44であった｡また,キャベツ,ハクサイ,ホウレンソウ,テンゲンサイおよびレタスのペクチン様物質のうち,それぞれ\n約46%,53%,75%,26%および44%の多糖が,温水(40oC)処理により細胞壁より可溶化した｡\nさらに,壁多糖とエステル結合型のフェノール性物質は,ホウレンソウにのみ認められ,細胞壁多糖100mgあたりの量(フェルラ酸相当量)は380μgであった。","subitem_description_type":"Abstract"}]},"item_5_description_7":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"弘前大学教育学部紀要. 71, 1994, p.61-71","subitem_description_type":"Other"}]},"item_5_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"5280","nameIdentifierScheme":"WEKO"}],"names":[{"name":"カトウ, 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Jyunko"}]}]},"item_5_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"弘前大学教育学部"}]},"item_5_radio_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_radio_item":"Article"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00211590","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0439-1713","subitem_source_identifier_type":"ISSN"}]},"item_5_subject_19":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"464.3","subitem_subject_scheme":"NDC"}]},"item_5_subject_23":{"attribute_name":"NIIサブジェクト","attribute_value_mlt":[{"subitem_subject":"生物学","subitem_subject_scheme":"Other"}]},"item_5_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"弘前大学教育学部家政学科教室"},{"subitem_text_value":"相馬小学校"},{"subitem_text_value":"Department of Home Economics, Faculty of Education, Hirosaki University"},{"subitem_text_value":"Souma Primary School, Souma, Aomori"},{"subitem_text_value":"マツクラ, ジュンコ"}]},"item_5_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"加藤, 陽治"}],"nameIdentifiers":[{"nameIdentifier":"5277","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松倉, 純子"}],"nameIdentifiers":[{"nameIdentifier":"5314","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":"2018-03-12"}],"displaytype":"detail","filename":"AN00211590_71_61.pdf","filesize":[{"value":"551.9 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植物性食品の炭水化物組成（第1報）"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-11-13T03:11:27.713187+00:00"}