{"created":"2023-06-20T15:24:23.339481+00:00","id":741,"links":{},"metadata":{"_buckets":{"deposit":"609f82a6-3bd0-4a0f-ab1b-72ed56a70d6b"},"_deposit":{"created_by":4,"id":"741","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"741"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000741","sets":["70:78"]},"author_link":["4575","4577","4573","4576","4574","4578"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"90","bibliographicPageStart":"83","bibliographicVolumeNumber":"17","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of the Nagoya Women's College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松島, 由美子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"青木, みか"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"マツシマ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"アオキ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"\"1) 花類の膠化食品の官能検査の結果,食用となるバラと苦味が強くて食用には不適当となったアジサイを供試料として,その抽出液をマウスに経口的に自然摂取させ,生体におよぼす影響をしらべた結果,3.3%アジサイ花弁抽出液投与区において,マウスの体重は減少し,1.5週間目に供試マウスの40%が死亡した.又内臓の組織切片を作成し,ヘマトキシリン,エオシン染色をして検鏡したところ,アジサイ投与区の肝組織に水腫様または混濁腫張様変化が認められた.2) 花弁のタンニンをタンニン酸として求めたところ,バラに最も多く,深紅バラに17.90%,次にボタンで4.59%,ついでツツジ,サザンカ,キクの順で,試作ジャムで苦味,渋味の強かったアジサイには比較的少なく, 1.07および1.64%だった.3) バラ,アジサイ,ツツジの花弁抽出液についてP.P.C.法でポリフェノールの検出を行なった結果,フラバノール類と推定されるものがバラに2ケ,ツツジに3ケみられ,その他のフェノール類が,バラに4ケ,アジサイに6ケ,ツツジに2ケみられ,アジサイにはピロカテキンの存在が認められた.またクロロゲン酸類に属すると思われる物質が,バラに4ケ,アジサイに5ケ,つつジに4ケみられ,ツツジにはクロロゲン酸とカフェイン酸の存在が認められ,アジサイにもクロロゲン酸の存在が推定された.最後にマウスの組織標本の作成と鑑定を頂いた三重県立大学医学部病理研究室の伊豆津公作教授と瀬尾末雄先生に深謝します.\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179986","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1971-03-15"}],"displaytype":"detail","filename":"KJ00000684117.pdf","filesize":[{"value":"870.5 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000684117","url":"https://nagoya-wu.repo.nii.ac.jp/record/741/files/KJ00000684117.pdf"},"version_id":"b9d67ae3-d437-4e7c-a8f2-88b52e621a48"}]},"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":"花弁類の食品化学的研究(第2報) : 花弁投与マウスの生化学的変化ならびに花弁の特異成分について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"花弁類の食品化学的研究(第2報) : 花弁投与マウスの生化学的変化ならびに花弁の特異成分について"},{"subitem_title":"Studies on the Petals of Flowers as the Materials of the Food (Part II) : Studies on Biochemical Effects on Mice and the Components of the Petals of Flowers","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["78"],"pubdate":{"attribute_name":"公開日","attribute_value":"1971-03-15"},"publish_date":"1971-03-15","publish_status":"0","recid":"741","relation_version_is_last":true,"title":["花弁類の食品化学的研究(第2報) : 花弁投与マウスの生化学的変化ならびに花弁の特異成分について"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:18:42.075691+00:00"}