{"_buckets": {"deposit": "6015ef39-b2f9-4bbc-824e-ce4b0f4fbfde"}, "_deposit": {"id": "2003208", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003208"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003208", "sets": ["1642837910985", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "1. 黒糖脂質の分析(甘蔗産業食品の栄養化学的研究)(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "(1) Analysis of black sugar lipid (Studies on nutritional chemistry of sugar cane industrial food)(Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "四方, 治五郎", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "内原, 京子", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "知念, 功", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Yomo, Harugoro", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Uchihara, Kyoko", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Chinen, Isao", "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": "琉球諸島産の黒糖について脂質を分析した結果, 総脂質は約0.59%であった。そのうちリン脂質は約3.0%, ステロールは2.07%, トリグリセリドは40.05%であった。この総脂質を薄層クロマトグラフィーで定性した結果, それらの脂質スポットの他に数多くのスポットが検出された。また総脂質の脂肪酸組成では, C18 : 2の割合が最も高く, 総脂肪酸の約30%の割合を占め, 次にC16 : 0およびC18 : 1の順に高かった。さらに各脂質分画についてその脂肪酸組成を調べた結果, 主としてリン脂質を含む分画では, C16 : 0が20%の割合で最も高く, 次にC18 : 2が18%の割合であり, C11 : 0,C12 : 0,C18 : 1が約10%の割合を占めていた。ステロールを主成分とする分画では, C16 : 0,C18 : 2が最も高く約12%を占め, 次にC18 : 1,C12 : 1,C20 : 0,C18 : 0,C14 : 1等が約7\u0026acd;8%であった。遊離脂肪酸を主成分とする分画では, C16 : 0,C18 : 2,C11 : 0,C12 : 0が11\u0026acd;15%と高く, 次にC14 : 0,C18 : 1,C18 : 0の順であった。トリグリセリドを主成分とする分画では, C18 : 2が33%の割合で最も多く, 次にC18 : 1,C16 : 0が13%, C18 : 0が8%を占めていた。炭化水素およびワックスを主成分とする分画では, C16 : 0が約17%の割合で最も多く, 次にC18 : 2,unknown 5,C18 : 0,C18 : 1が7%を占めていた。", "subitem_description_type": "Other"}, {"subitem_description": "Results of lipids analysis in black sugar, which was produced in Ryukyu Island, were showed that total lipids were 0.59%, phospholipids 3.0% for the total lipids, total sterol 2.07%, and triglycerides 40.05%. The spots of phospholipids, sterol, free fatty acid, triglycerid and wax, and many other spots were detected from lipids of black sugar by thin-layer chromatography using a solvent development of pet. ether : ethyl ether : acetic acid (92 : 8 : 1,v/v/v). the fraction 1,which contained mainly phospholipids, had fatty acid of C16 : 0 (20%), C18 : 2 (18%), C11 : 0,C12 : 0 and C18 : 1 (10%). The fraction 2,which had mainly sterol, contained fatty acid of C16 : 0 and C14 : 1 (7-8%). The fraction 3,which contained mainly free fatty acid, had those of C16 : 0,C18 : 2,C11 : 0 and C12 : 0 (11-15%), next in order of C14 : 0,C18 : 1 and C18 : 0. The fraction 4,which had mainly triglycerides, contained fatty acid of C18 : 2 (33%), C18 : 1 and C16 : 0 (13%), C18 : 1 (8%). The fraction 5,which contained mainly carbohydrates and waxes, had unknown 7 (23%) and C16 : 0 (17%), C18 : 2,unknown 5,C18 : 0 and C18 : 1 (7%).", "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/20.500.12000/4194"}]}, "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": "1978-12-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "25", "bibliographicPageEnd": "183", "bibliographicPageStart": "171"}]}, "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": "KJ00000161948.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003208/files/KJ00000161948.pdf"}, "version_id": "07169274-ffd8-4c69-a257-54bb70d7296a"}]}, "item_title": "1. 黒糖脂質の分析(甘蔗産業食品の栄養化学的研究)(農芸化学科)", "item_type_id": "15", "owner": "1", "path": ["1642837910985", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4194", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003208", "relation": {}, "relation_version_is_last": true, "title": ["1. 黒糖脂質の分析(甘蔗産業食品の栄養化学的研究)(農芸化学科)"], "weko_shared_id": -1}