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From the path coefficients of the constituents shown in Fig. 1,outstanding effects as follow were obtained : the effects of color value (0.63), Mn (0.39) and Mg (-0.39) on sucrose; those of Mn (0.52), Ca (0.47) and Fe (-0.40) on color value; and those of Mg (0.60) and Ca (0.37) on reducing sugar. These results indicate that each constituent or property mentioned above can be important parameter for evaluating sugar quality, sucrose content, color value, and reducing sugar content as follows : the content of iron and sucrose for quality evaluation, color value and the content of Mn and Mg for sucrose content, the content of Mn, Ca, and Fe for color value, and the content of Mg and Ca for reducing sugar content.", "subitem_description_type": "Other"}, {"subitem_description": "\u7d00\u8981\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]}, "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/20.500.12000/3877"}]}, "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": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"}, {"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": "36", "bibliographicPageEnd": "72", "bibliographicPageStart": "67"}]}, "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", "download_preview_message": "", "file_order": 0, "filename": "KJ00000161619.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2002906/files/KJ00000161619.pdf"}, "version_id": "614e0940-43a3-479f-a75b-259cceffd692"}]}, "item_title": "\u542b\u871c\u7cd6(\u9ed2\u7cd6)\u306e\u54c1\u8cea\u304a\u3088\u3073\u6210\u5206(\u8fb2\u82b8\u5316\u5b66\u79d1)", "item_type_id": "15", "owner": "1", "path": ["1642837916513", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/3877", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2002906", "relation": {}, "relation_version_is_last": true, "title": ["\u542b\u871c\u7cd6(\u9ed2\u7cd6)\u306e\u54c1\u8cea\u304a\u3088\u3073\u6210\u5206(\u8fb2\u82b8\u5316\u5b66\u79d1)"], "weko_shared_id": -1}
  1. 紀要論文
  2. 琉球大学農学部学術報告
  3. 36号
  1. 部局別インデックス
  2. 農学部

含蜜糖(黒糖)の品質および成分(農芸化学科)

http://hdl.handle.net/20.500.12000/3877
http://hdl.handle.net/20.500.12000/3877
e81d87b7-d53e-4f3d-8b6a-e8b38ed00715
名前 / ファイル ライセンス アクション
KJ00000161619.pdf KJ00000161619.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2008-02-14
タイトル
タイトル 含蜜糖(黒糖)の品質および成分(農芸化学科)
言語 ja
作成者 仲宗根, 洋子

× 仲宗根, 洋子

ja 仲宗根, 洋子

志茂, 守孝

× 志茂, 守孝

ja 志茂, 守孝

玉城, 典子

× 玉城, 典子

ja 玉城, 典子

細山田, 義行

× 細山田, 義行

ja 細山田, 義行

Nakasone, Yoko

× Nakasone, Yoko

en Nakasone, Yoko

Simo, Moritaka

× Simo, Moritaka

en Simo, Moritaka

Tamashiro, Noriko

× Tamashiro, Noriko

en Tamashiro, Noriko

Hosoyamada, YoshiYuki

× Hosoyamada, YoshiYuki

en Hosoyamada, YoshiYuki

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
内容記述
内容記述タイプ Other
内容記述 黒糖成分の,等級によって表示される品質への影響を明らかにすることを目的として,工場から直接得た黒糖を実験材料に用いて,その成分を分析すると共に,多変量解析の一つのパス解析によって9変数(成分)間相互の因果関係を調べた。その結果,黒糖成分は次のような平均的含量を示した。 : K : 12776±2502,Ca;2055±347,Mg;1279±222,Na;204±81,P;149±77,Fe;77±40,Mn;13.02±6.9,Zn;10.17±8.2,ショ糖;87±3.5,還元糖;3.04±1.1,灰分;4.2±0.7,色価;47±21。黒糖成分間相互の因果関係をパス係数によって調べた結果,品質については,その70%がFig.1に示した8因子(成分)によって決定されていることがわかった。更に,ショ糖および鉄は品質に対して強い影響力をもっており, それぞれの影響力は還元糖やMgの3倍に及んだ。Mn, Ca, Kおよび色価は品質に何ら影響力を有しなかった。ショ糖に対しては色価, MnおよびMgが, また色価に対してはMn, CaおよびFeが, 大きな影響力をもつ成分であった。
内容記述タイプ Other
内容記述 Thirty one samples of Kokuto, a non-centrifugal sugar consisting of sucrose and molasses, were collected from the Kokuto mills in Okinawa and their chemical and physical properties were examined in relation to the quality of the product. It was found that minerals such as potassium, calcium, magnesium, and phosphorus were contained in Kokuto in the decreasing order of content, independent of the processing method and the grade of quality. The average of each constituent was as follows : K : 12776±2502,Ca : 2055±347,Mg 1279±222,Na : 204±81,P : 149±77,Fe : 77±40,Mn : 13.02±6.9,Zn : 10.17±8.2,sucrose : 87±3.5,reducing sugar : 3.04±1.1,ash : 4.2±0.7,color value : 47±21. The quality was found to be affected by the content of iron, sucrose, reducing sugar, and magnesium, where their path coefficients were -0.48,0.48,0.17,and -0.13,respectively. The determination coefficient of the quality with model in Fig. 1 was 0.71. From the path coefficients of the constituents shown in Fig. 1,outstanding effects as follow were obtained : the effects of color value (0.63), Mn (0.39) and Mg (-0.39) on sucrose; those of Mn (0.52), Ca (0.47) and Fe (-0.40) on color value; and those of Mg (0.60) and Ca (0.37) on reducing sugar. These results indicate that each constituent or property mentioned above can be important parameter for evaluating sugar quality, sucrose content, color value, and reducing sugar content as follows : the content of iron and sucrose for quality evaluation, color value and the content of Mn and Mg for sucrose content, the content of Mn, Ca, and Fe for color value, and the content of Mg and Ca for reducing sugar content.
内容記述タイプ Other
内容記述 紀要論文
出版者
言語 ja
出版者 琉球大学農学部
言語
言語 jpn
資源タイプ
資源タイプ departmental bulletin paper
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/3877
識別子タイプ HDL
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 0370-4246
収録物識別子タイプ NCID
収録物識別子 AN00250548
収録物名
言語 ja
収録物名 琉球大学農学部学術報告
書誌情報
号 36, p. 67-72
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