{"created":"2023-06-20T13:41:57.345903+00:00","id":1317,"links":{},"metadata":{"_buckets":{"deposit":"b2047c9d-a974-4f25-9a0c-39e1e879f381"},"_deposit":{"created_by":3,"id":"1317","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1317"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00001317","sets":["6:116:142"]},"author_link":["2042","2040","2041","2039"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"11","bibliographicPageStart":"7","bibliographicVolumeNumber":"32","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ハスカップのアントシアニン色素を塩酸メタノールで溶出し,Dowex50Wカラムを用いて部分的に精製した。粗色素および精製色素の安定性におよぼすpH,温度,光の影響を検討した。1. 色素の水溶液はpH3.0では濃い赤色を呈し,pH4.0からpH6.0の範囲では淡紅色に変化した。pH7.0からpH8.0の範囲での色調は淡紫色から淡青色へ変化した。2. 粗色素および精製色素は4℃では安定であったが,520nmの吸光度は室温(20℃)で徐々に減少した。3. 精製色素に比べて粗色素は,紫外線照射で非常に不安定であった。以上の結果から,ハスカップ色素は,中性とアルカリ性水溶液,室温および光照射に対して非常に不安定であることがわかった。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Effects of pH, temperature and light on the stability of pigments from the berries of Haskaap, Lonicera caerulea L. var. empkyllocalyx Nakai. YUKO MATSUSAKA (Laboratory of Food and Nutrition, Department of Studies of Human Life, Fuji Women's College, Ishikari-cho, Hokkaido 061-32) and HIDEYUKI CHIJI (Laboratory of Food Biochemistry, Department of Food Science and Human Nutrition, Faculty of Human Ecology, Fuji Women's College, Ishikari-cho, Hokkaido 061-32). The anthocyanin pigments were extracted with methanolic HCI from the berries of Haskaap and partially purified by using Dowex 50 W (H^+) column. The effects of pH, temperature and light on the stability of the crude and purified pigments were examined. The pigments, which were intense red at pH 3, faded at between pH 4 and 6. In the pH range 7-8, the color tone varied from light purple to light blue. Although the crude and purified pigments were stable at 4℃, the optical density at 520 nm was reduced at 20℃ after 7 days. The crude pigments became more unstable compared to the purified pigments under ultraviolet irradiation. From the results, it was deduced that the pigments of Haskaap were very unstable in the neutral and alkaline solutions, at the room temperature and in the light.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"3","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00006968633","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00218046","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"藤女子短期大学 生活学科 食品栄養学研究室 "},{"subitem_text_value":" 藤女子大学 人間生活学部 食品機能学研究室"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松坂, 裕子"}],"nameIdentifiers":[{"nameIdentifier":"2039","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"知地 英征"}],"nameIdentifiers":[{"nameIdentifier":"2040","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MATSUSAKA, YOKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2041","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"CHIJI HIDEYUKI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2042","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-08-22"}],"displaytype":"detail","filename":"KJ00006968633.pdf","filesize":[{"value":"229.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00006968633.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/1317/files/KJ00006968633.pdf"},"version_id":"73a9253d-fdab-4459-b5a8-ab0f85b76c4f"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ハスカップ色素の安定性に及ぼすpH,温度,光の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ハスカップ色素の安定性に及ぼすpH,温度,光の影響"},{"subitem_title":"Effects of pH, temperature and light on the stability of pigments from the berries of Haskaap, Lonicera caerulea L. var. emphyllocalyx NAKAI","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["142"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"1317","relation_version_is_last":true,"title":["ハスカップ色素の安定性に及ぼすpH,温度,光の影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:13:33.197039+00:00"}