{"created":"2022-02-22T02:06:52.679620+00:00","id":2015145,"links":{},"metadata":{"_buckets":{"deposit":"e0245f3e-9321-43e2-b550-23e3e5afba3b"},"_deposit":{"id":"2015145","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2015145"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02015145","sets":["1642838163960:1642838308020:1642838308479:1642838311211","1642838403551:1642838412624"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"ニガウリに関する研究（第一報）　一般成分について","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Studies on the Balsampeor Part 1. General Composition","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"金城, 清郎","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Kinjo, Seiro","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_1617186499011":{"attribute_name":"Rights","attribute_value_mlt":[{"subitem_1522650717957":"ja","subitem_1522651041219":"沖縄農業研究会"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"ゴーヤー"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"成分調査"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"沖縄"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"ニガウリについて，果肉の一般成分，果汁の化学成分，ペーパークロマトグラフによる糖，有機酸，アミノ酸の検索を行なって次のような結果を得た。1）一般成分について：ニガウリの果肉の一般成分は地域差や品種間差異があまりない。2）果汁の成分について：果汁の成分中，特に高単位に含有されているのはビタミンCで92mg含まれている。次に全窒素，アミノ態窒素，灰分，酸等の含有量も高く，果汁として非常にすぐれている。3）糖について：果汁中の糖はその80％が還元糖であり還元糖中殆んどが Glucose であった。しかし果汁中には Sucrose，Glucose，Fructose が検出された。4）有機酸について：ニガウリ果汁から5種類の酸が検出されたが，Rf値0.49の Malic acid だけが確認出来，残る4種類の酸は確認出来なかった。5）アミノ酸について：ニガウリ果汁から10種類のアミノ酸が検出されたが Aspartic acid，Glutamic acid，Serine，Glycine，Asparagine，Lysine，Histidine の7種類が確認され，Arginine，Valine の2種類が推定され Unknown 1種類を得た。","subitem_description_type":"Other"},{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"沖縄農業研究会"},{"subitem_1522300295150":"en","subitem_1522300316516":"Okinawa Agriculture Research Society"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"1344-1477"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00083297"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"沖縄農業"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1964-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"26","bibliographicPageStart":"23","bibliographicVolumeNumber":"3"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"journal article","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":"95.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2015145/files/95.pdf"},"version_id":"dd2091bb-fe9e-4ab3-9d06-96875d48944c"}]},"item_title":"ニガウリに関する研究（第一報）　一般成分について","item_type_id":"15","owner":"1","path":["1642838311211","1642838412624"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-01-29"},"publish_date":"2009-01-29","publish_status":"0","recid":"2015145","relation_version_is_last":true,"title":["ニガウリに関する研究（第一報）　一般成分について"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T07:08:52.283653+00:00"}