{"created":"2023-05-15T09:04:31.602071+00:00","id":5599,"links":{},"metadata":{"_buckets":{"deposit":"b850d9b2-2a18-40e1-9413-cea6066586e5"},"_deposit":{"created_by":11,"id":"5599","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"5599"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00005599","sets":["375:380:963"]},"author_link":["5280","20004","20003","20005","5277","5283"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Dietary fiber and cell wall polysaccharides in the fruits of quince (Cydonia oblonga Mill.) from Aomori Prefecture."}]},"item_5_alternative_title_22":{"attribute_name":"タイトル(ヨミ)","attribute_value_mlt":[{"subitem_alternative_title":"アオモリケン サン マルメロ カジツ ノ ショクモツ センイト サイボウヘキ タトウ"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"127","bibliographicPageStart":"121","bibliographicVolumeNumber":"121","bibliographic_titles":[{"bibliographic_title":"弘前大学教育学部紀要"}]}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":" 青森県平川市産のマルメロ果実可食部の食品成分(水分、タンパク質、脂質、灰分、炭水化物、糖質、食物繊維、エネルギー、ナトリウム、リン、鉄、カルシウム、カリウム、マグネシウム)および食物繊維を構成する細胞壁多糖(ペクチン、ヘミセルロース、セルロース)の解析を行った。分析した食品成分に関しては、七訂日本食品標準成分表に示されているマルメロ生果実可食部が示す値とほとんど差がなかった。また、平川産マルメロの食物繊維量(5.7g/100g)は同成分表記載のマルメロ(5.1g/100g), 日本ナシ(0.9g/100g)やリンゴ(1.4g/100g)より多いことが示された。果実可食部から得られた80%エタノール可溶性画分に含まれる単糖・オリゴ糖は5.765g/ 生重量100gで、グルコース:フルクトース:スクロース:ソルビトール=37.3:46.6:1.5:14.6であった。80%エタノール不溶性画分の乾燥重量は5.344gであった。本画分にはリグニンも含まれており1.779g/ 生重量100gであった。大部分が細胞壁に由来する80%エタノール不溶性画分は、ペクチン様物質(PS)画分(冷水、熱水、およびシュウ酸アンモニウム抽出物):ヘミセルロース(HC)画分(4%および24%水酸化カリウム抽出物):セルロース(CL)画分(抽出残渣)=31.7:19.0:49.3であった。PS 画分は中性糖としてアラビノースとガラクトースを多く含むラムノガラクツロナンが、HC 画分はアラビノガラクタン系多糖、キシラン系多糖、キシログルカンが、CL 画分にはセルロース以外にも各種ヘテロ多糖が含まれることが示唆された。さらに、各画分には多糖以外にもポリフェノールも含まれていた。PS 画分の中で熱水抽出ペクチンが細胞壁の中で占める割合も比較的多く、粘性が非常に高いことが示された。","subitem_description_type":"Abstract"}]},"item_5_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"20004","nameIdentifierScheme":"WEKO"}],"names":[{"name":"フジタ, ノリコ"}]},{"nameIdentifiers":[{"nameIdentifier":"5280","nameIdentifierScheme":"WEKO"}],"names":[{"name":"カトウ, ヨウジ"}]}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"20005","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Fujita, Noriko"}]},{"nameIdentifiers":[{"nameIdentifier":"5283","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kato, Yoji"}]}]},"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_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"弘前大学教育学部家政教育講座食物学研究室"}]},"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":"藤田, 典子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"加藤, 陽治"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-04-23"}],"displaytype":"detail","filename":"BFEduHirosaki_121_121.pdf","filesize":[{"value":"704.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BFEduHirosaki_121_121.pdf","url":"https://hirosaki.repo.nii.ac.jp/record/5599/files/BFEduHirosaki_121_121.pdf"},"version_id":"2161242d-c3ee-461d-a2f8-6fd676df79e3"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"マルメロ","subitem_subject_scheme":"Other"},{"subitem_subject":"、平川市","subitem_subject_scheme":"Other"},{"subitem_subject":"食品成分","subitem_subject_scheme":"Other"},{"subitem_subject":"細胞壁","subitem_subject_scheme":"Other"},{"subitem_subject":"ペクチン","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":"青森県産マルメロ果実の食物繊維と細胞壁多糖","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"青森県産マルメロ果実の食物繊維と細胞壁多糖"}]},"item_type_id":"5","owner":"11","path":["963"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-04-23"},"publish_date":"2019-04-23","publish_status":"0","recid":"5599","relation_version_is_last":true,"title":["青森県産マルメロ果実の食物繊維と細胞壁多糖"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-16T06:14:09.552477+00:00"}