{"created":"2023-06-20T13:41:58.957397+00:00","id":1343,"links":{},"metadata":{"_buckets":{"deposit":"2a74b850-f859-48f3-96e4-bcd457223e18"},"_deposit":{"created_by":3,"id":"1343","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1343"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00001343","sets":["6:116:144"]},"author_link":["2103","2106","2104","2105"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1996-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"31","bibliographicPageStart":"27","bibliographicVolumeNumber":"34","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カラムを用いて精製した。ハスカップ色素の安定性に及ぼす糖,有機酸,L-アスコルビン酸の影響を検討した。1. 糖類添加では,5.0～20.0%濃度,いずれも吸光度の増大が認められ,増強された赤色は長時間安定であった。また,糖濃度が高い程,濃色化効果は大きかった。2. 有機酸0.8%添加でも濃色化効果を示し,その効果を長時間持続した。3. L-アスコルビン酸添加では.色素は低温(4℃),室温(20℃)ともに急激に退色が進んだ。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Effects of sugars, organic acids and L-ascorbic acid on the stability of pigments from the berries of Haskaap, Lonicera caerulea var. emphyllocalyx NAKAI. YUKO MATSUSAKA (Laboratory of Food and Nutrition, Department of Studies of Human Life, Fuji Women's College, Ishikari, 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, Hokkaido 061-32). The anthocyanin pigments were extracted with methanolic HCl from the berries of Haskaap and purified by using Dowex 50W (Hf) column. The effects of sugars (D-gulcose, D-fructose, sucrose, maltose), organic acids (malic acid, tartaric acid, citric acid) and L-ascorbic acid on the stability of Haskaap pigments were examined. The results were as follows. (1) When sugars were added to Haskaap pigments the color densty increased in absorbance as the concentration (5-20%) of sugars increased. Moreover, the enrichment of the color was maintained for 27 days at 4℃ and 20℃. (2) Organic acids were also found to enrich the color density at 520nm of Haskaap pigments. The pigments were stable for 7 days at 4℃ and 20℃. (3) L-ascorbic acid was ineffective to prevent decolorization of the Haskaap pigments at 4℃.","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":"KJ00006968659","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":"2103","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"知地 英征"}],"nameIdentifiers":[{"nameIdentifier":"2104","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MATSUSAKA, YUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2105","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"CHIJI HIDEYUKI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2106","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":"KJ00006968659.pdf","filesize":[{"value":"212.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00006968659.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/1343/files/KJ00006968659.pdf"},"version_id":"64ea6ce7-a719-481a-ac0c-060a2df065d0"}]},"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糖,有機酸,L-アスコルビン酸の影響","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糖,有機酸,L-アスコルビン酸の影響"},{"subitem_title":"Effects of sugars, organic acids and L-ascorbic acid on the stability of pigments from the berries of Haskaap, Lonicera caerulea var. emphyllocalyx NAKAI","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["144"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"1343","relation_version_is_last":true,"title":["ハスカップ色素の安定性に及ぼす糖,有機酸,L-アスコルビン酸の影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:13:20.449271+00:00"}