{"created":"2022-01-27T02:41:26.367586+00:00","id":2002873,"links":{},"metadata":{"_buckets":{"deposit":"cefca002-a149-421b-9f8e-01e0906fc67d"},"_deposit":{"id":"2002873","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2002873"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02002873","sets":["1642837622505:1642837905044:1642837917528","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"貯蔵にともなう黒糖有機酸の変化(生物資源科学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Changes of organic acids in non-centrifugal sugars (Kokuto) during storage (Department of Bioscience and Biotechnology)","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":"和田, 浩二","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"渡辺, 守","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"安田, 正昭","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"森川, 誠司","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Nakasone, Yoko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Wada, Kouji","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Watanabe, Mamoru","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Yasuda, Masaaki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Morikawa, Seiji","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_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"高速液体クロマトグラフィにより黒糖の有機酸の分析を行い,且つ,貯蔵中の黒糖有機酸の変動を調べた。黒糖の有機酸成分には,アコニット酸,リンゴ酸,α-ケトグルタル酸,酒石酸,クエン酸,シュウ酸,マロン酸,乳酸,ギ酸および酢酸の10種類を確認した。大部分の成分は不揮発性成分であった。主要な有機酸は,アコニット酸およびリンゴ酸(+α-ケトグルタル酸)であった。これら主要成分の全成分に占める割合は,貯蔵前では76∿77%であり,貯蔵条件を問わず,貯蔵とともにその割合が増加する傾向を示し,最大84%に達した。しかし,この主要成分の割合は,黒糖の種類によって異なっていた。即ち,全成分に占めるアコニット酸とリンゴ酸(+α-KG)のそれぞれの割合(%)は,黒糖Aでは44 : 32,黒糖Bでは36 : 40,および黒糖Cでは61 : 16を示した。貯蔵中の全成分の変動パターンは,黒糖の種類および貯蔵条件によって異なることを示した。他二種の黒糖よりも良質と査定されている黒糖Cの,貯蔵中の成分変化量は,三種類の黒糖の中で最小であった。","subitem_description_type":"Other"},{"subitem_description":"Three samples of Kokuto (A, B and C) obtained from different manufacturers were found to contain more than ten kinds organic acid. At the zero time of storage, about 76% of the total organic acid were composed of aconitic and malic acids in the respective samples. The two acids stayed at a high level during the storage. As shown in Fig. 2,the total organic acid tended to vary in the amount. The three samples had a different ratio of aconitic acid to malic acid at the zero time of storage, namely, the ratios in the samples A, B, and C were 44 : 32,36 : 40,and 61 : 16,resectively. There was a remarkable difference between the sample C and the others in the ratio of the two acids. Furthermore, the sample C, the quality of which was empirically judged as the highest, varied less in the content of total organic acid during the storage. The present results suggested that the analysis of organic acids was applicable to scientific evaluation of the quality of Kokuto.","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/20.500.12000/3844"}]},"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":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1991-12-04","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"38","bibliographicPageEnd":"253","bibliographicPageStart":"249"}]},"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":"KJ00000161674.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002873/files/KJ00000161674.pdf"},"version_id":"fcba1d54-1db2-4d4a-a1da-f1402812c464"}]},"item_title":"貯蔵にともなう黒糖有機酸の変化(生物資源科学科)","item_type_id":"15","owner":"1","path":["1642837917528","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2002873","relation_version_is_last":true,"title":["貯蔵にともなう黒糖有機酸の変化(生物資源科学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:10:43.275462+00:00"}