{"created":"2023-06-19T11:36:08.211447+00:00","id":2980,"links":{},"metadata":{"_buckets":{"deposit":"28b4edbc-7ff7-41a1-bbc0-09ec39410ffc"},"_deposit":{"created_by":13,"id":"2980","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"2980"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00002980","sets":["143:144:234:245"]},"author_link":["37533"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1988-02-27","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"64","bibliographicPageStart":"59","bibliographicVolumeNumber":"39","bibliographic_titles":[{"bibliographic_title":"三重大学教育学部研究紀要. 自然科学"}]}]},"item_4_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"著者らが最近開発したガスクロマトグラフ法を用いて、いわゆる山菜を含む25品目の生野菜中の水溶性及び総シュウ酸の定量を行った。「つるな」には極めて高いシュウ酸が含まれており、次いで、「ルバーブ」、「みょうが」、「しょうが」、「つるむらさき」及び「しそ」が高いシュウ酸量を示した。シュウ酸含量は、いわゆる「あく」のある山菜として知られる「わらび」、「ぜんまい」及び「やまごぼう」では何れも十数mg％と少なく、「わさび」及び「つくし」ではごく僅かで数mg％であった。@@@Soluble and total oxalic acids in 25 vegetables, including 'sansai' were determined by the gas chromatographic method which had been established by the author and colleagues. New Zealand spinach contained the highest quantity of oxalic acid. Oxalic acid contents were, higher in 'Rhubarb', 'Myōga', 'Ginger', 'Basella' and 'Perillas', lower in 'Pracken', 'Roral fern' and 'Yamagobō', and very low in 'Wasabi' and 'Field horsetail'.","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学教育学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0389-9225","subitem_source_identifier_type":"PISSN"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00234199","subitem_source_identifier_type":"NCID"}]},"item_4_text_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Gas Chromatographic Determination of Oxalic Acid in Foods : 3. Oxalic Acid Contents in Vegetables (I)"}]},"item_4_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper / 紀要論文"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大川, 博徳","creatorNameLang":"ja"},{"creatorName":"Ohkawa, Hironori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"37533","nameIdentifierScheme":"WEKO"}]}]},"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":"ガスクロマトグラフィーによる食品中のシュウ酸の定量 : 3. 野菜に含まれるシュウ酸量 (I)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ガスクロマトグラフィーによる食品中のシュウ酸の定量 : 3. 野菜に含まれるシュウ酸量 (I)","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["245"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-03-16"},"publish_date":"2018-03-16","publish_status":"0","recid":"2980","relation_version_is_last":true,"title":["ガスクロマトグラフィーによる食品中のシュウ酸の定量 : 3. 野菜に含まれるシュウ酸量 (I)"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-11-07T02:49:19.907340+00:00"}