{"created":"2022-01-27T02:32:06.758927+00:00","id":2002569,"links":{},"metadata":{"_buckets":{"deposit":"385d9125-52ab-41e8-af3f-c2b6b5c15d4b"},"_deposit":{"id":"2002569","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2002569"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02002569","sets":["1642837622505:1642837905044:1642837923647","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"黒糖製造工程における原料サトウキビの有効成分、フェノール配糖体のゆくえ","subitem_1551255648112":"ja"},{"subitem_1551255647225":"The changes in the phenolic glycosides from sugarcane juice during kokuto production in Okinawa","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"仲宗根, 洋子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"川上, 博哉","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"石井, 加奈子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"末吉, 孝太郎","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"高良, 健作","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"和田, 浩二","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"桑江, 育代","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"国仲, 晋弥","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Nakasone, Yoko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Kawakami, Hirochika","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ishii, Kanako","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Sueyoshi, Koutaro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Takara, Kensaku","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Wada, Kouji","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Kuwae, Ikuyo","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"KuniNaka, Shin-ya","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"サトウキビ"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"フェノール化合物"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"配糖体"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"抗酸化性"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"黒糖"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"sugarcane"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"phenolic compounds"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"glycosides"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"antioxidative"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"kokuto (a non-centrifugal sugar)"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"原料サトウキビおよびシラップ中のフェノール化合物の分離精製を行い黒糖製造中のこれらのフェノール化合物のゆくえを調べることを試みた。サトウキビにはフェノール化合物があって、その多くは、配糖体の形で見出された。黒糖のフェノール配糖体およびそのアグリコンは原料サトウキビ成分に由来する、と推察した。終わりに、貴重な試料(第一汁、シラップ)を御恵与下さいました宮古製糖(株)多良間工場、新里光男氏、兼元勝正氏、仲間時次氏に謝意を表します。質量分析に関する御助言をいただきました東京大学分子細胞生物学研究所、小林久芳博士に感謝いたします。","subitem_description_type":"Other"},{"subitem_description":"The phenolic compounds isolated from sugarcane juice were glycosides and not the free phenolic compounds corresponding to aglycons. These glycosides with a free phenolic hydroxyl residue showed higher antioxidative activity than that of butylated hydroxyanisole(BHA). We examined whether these phenolic glycosides and aglycons were present in syrup and kokuto or not. The results showed that the phenolic compounds in kokuto, which is the final product at the Okinawa noncentrifugal cane sugar factories, were derived from the phenolic glycosides present in sugarcane juice.","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学農学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/3328"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学農学部学術報告"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueNumber":"52","bibliographicPageEnd":"7","bibliographicPageStart":"5"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00004372347.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002569/files/KJ00004372347.pdf"},"version_id":"a754fd38-8ca0-47e4-85f9-69aace75ddc7"}]},"item_title":"黒糖製造工程における原料サトウキビの有効成分、フェノール配糖体のゆくえ","item_type_id":"15","owner":"1","path":["1642837923647","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-08"},"publish_date":"2008-02-08","publish_status":"0","recid":"2002569","relation_version_is_last":true,"title":["黒糖製造工程における原料サトウキビの有効成分、フェノール配糖体のゆくえ"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-14T21:36:59.192486+00:00"}