{"created":"2022-02-22T02:42:29.525378+00:00","id":2015360,"links":{},"metadata":{"_buckets":{"deposit":"8da52159-1d2d-44a2-a951-a23e9680df09"},"_deposit":{"id":"2015360","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2015360"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02015360","sets":["1642838163960:1642838308020:1642838308479:1642838320901","1642838403551:1642838412624"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"茶に関する研究　第5報　茶のアミノ酸およびアミドの定量","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Studies on Tea 5. Quantitative determination of Amino acids and Amide in Tea.","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"仲村, 実久","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"伊江, 朝一","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"田幸, 正邦","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Nakamura, Sanehisa","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ie, Tomokazu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tako, Masakuni","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_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"市販の上級玉露，花茶および下級煎茶のアミノ酸およびアミドの同定および定量をペーパークロマトグラフィーにより行った。1．玉露抽出液にはテアニンが最も多く1,152mg％で次にグルタミン酸（143.8mg％），アルギニン（139.7mg％），アスパラギン酸（35.4mg％），ロイシン（28.7mg％）の順に高い値が得られた。2．花茶抽出液にはテアニン（425.5mg％），セリン（193.1mg％），アスパラギン酸およびアルギニン（26.6mg％），ロイシン（23.2mg％），グルタミン酸（23.1mg％）等が確認された｡3．下級煎茶抽出液にはテアニン（249.1mg％），セリン（79.4mg％），ロイシン（18.3mg％），アスパラギン酸（17.4mg％），アルギニン（8.1mg％）等が確認された。","subitem_description_type":"Other"},{"subitem_description":"Quantitative determination of amino acids and amide extracted from Gyokuro(finest green tea), Hanacha and low grade Sencha(ordinary green tea) were carried out by paper chromatography. 1. Content of theanine, glutamic acid, arginine, aspartic acid and leucine extracted from Gyokuro was 1,152.2mg% 143.8mg%, 139.7mg%, 35.4mg%, and 28.7mg%, respectively. 2. Content of theanine, serine, aspartic acid, arginine, leucine and glutamic acid extracted from Hanacha was 425.5mg%, 193.1mg%, 26.6mg%, 23.2mg% and 23.1mg%, respectively. 3. Content of theanine, serine, leucine, aspartic acid and arginine extracted from Sencha was 249.1mg%, 79.4mg%, 18.3mg%, 17.4mg% and 8.1mg%, respectively.","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":"1983-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1･2","bibliographicPageEnd":"21","bibliographicPageStart":"19","bibliographicVolumeNumber":"18"}]},"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":"341.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2015360/files/341.pdf"},"version_id":"5b8ece36-2263-4f01-8e93-c795774620cb"}]},"item_title":"茶に関する研究　第5報　茶のアミノ酸およびアミドの定量","item_type_id":"15","owner":"1","path":["1642838320901","1642838412624"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-01-29"},"publish_date":"2009-01-29","publish_status":"0","recid":"2015360","relation_version_is_last":true,"title":["茶に関する研究　第5報　茶のアミノ酸およびアミドの定量"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T07:35:41.472296+00:00"}