{"_buckets": {"deposit": "99f34858-36e8-45fd-8ef0-a87b03174df4"}, "_deposit": {"id": "2003210", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003210"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003210", "sets": ["1642837910985", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "2. マッシュルーム脂質の分析(甘蔗産業食品の栄養化学的研究)(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "(2) Analysis of mushroom lipids (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": "知念, 功", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "内原, 京子", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "四方, 治五郎", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Chinen, Isao", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Uchihara, Kyoko", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Yomo, Harugoro", "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": "沖縄産マッシュルームは, 水分が89.6%であり, それを凍結乾燥した後(水分11.2%)脂質を定量した結果, 総脂質が4.6%であった。その中リン脂質が最も多く1.69%で, 次にステロールが1.4%, トリグリセリドが1.10%であった。そのリン脂質についてはTLCを行なった結果, ホスファチジルエタノールアミンのスポットが顕著であった。またホスファチジルコリンとホスファチジン酸のスポットも検出された。次にステロール分画についてUVスペクトルを測定した結果, 262,270,281,292nmに吸収スペクトルがみられ, エルゴステロールの吸収スペクトルとよく一致した。また同分画をTLCにかけた結果もエルゴステロールのRf値と一致した。次に総脂質の脂肪酸組成を調べた結果, 主要脂肪酸はリノール酸であり, その割合は82%であった。次にパルミチン酸が多く約10%であった。", "subitem_description_type": "Other"}, {"subitem_description": "The result of quantitative analysis of freeze-dryed mushroom (11.2% moisture) lipid showed that total lipids were 4.6%, phospholipids, 1.69%, total sterols, 1.4%, triglycerides, 1.10%. The phospholipids were showed to consist of phosphatidylethanolamine and phosphatidyl choline and phosphatidic acid by TLC using a solvent of chloroform : methanol : 28% anmonia water (65 : 25 : 5,v/v/v). It was found that maximum wave lengths of the sterol were 262,270,281,292nm and Rf value was 0.68 by TLC using a solvent of benzene : ethyl acetate (2 : 1,v/v). These values were consistent with these values of ergosterol. In the fatty acid composition of lyophilized mushroom lipid, C18 : 2 was main fatty acid, 82% for total fatty acid, and C16 : 0,10%.", "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/20.500.12000/4196"}]}, "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": "201", "bibliographicPageStart": "195"}]}, "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": "KJ00000161950.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003210/files/KJ00000161950.pdf"}, "version_id": "abcfc628-f054-463a-b70b-dce42772220c"}]}, "item_title": "2. マッシュルーム脂質の分析(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/20.500.12000/4196", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003210", "relation": {}, "relation_version_is_last": true, "title": ["2. マッシュルーム脂質の分析(甘蔗産業食品の栄養化学的研究)(農芸化学科)"], "weko_shared_id": -1}