{"created":"2023-06-19T11:38:39.045421+00:00","id":6395,"links":{},"metadata":{"_buckets":{"deposit":"3f1ba0eb-2fea-4394-929e-afc79d1d3888"},"_deposit":{"created_by":13,"id":"6395","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"6395"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00006395","sets":["420:421:498:510"]},"author_link":["14804","14805","14806"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"111","bibliographicPageStart":"105","bibliographicVolumeNumber":"72","bibliographic_titles":[{"bibliographic_title":"三重大學農學部學術報告 = The bulletin of the Faculty of Agriculture, Mie University"}]}]},"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":"醤油油の利用を目的としてその成分の検索を行った結果，TLCより8つ以上のスポットが検出され，それらをF₁，F₂，F₃およびF₄の区分に分離した。F₂区分はRf値の比較によりトリグリセリドが主成分であった。F₁はGCにより5つの主な成分からなり，GC・MSによりそれらはパルミサン酸エチル，ステアリン酸エチル，オレイン酸エチル，リノール酸エチルおよびリノレン酸エチルであることを確認した。又醤油油中の脂肪酸エチルの含有割合は52％とかなり高い値を示し，それらの組成割合はそれぞれ，16.3％，2.5％，17.4％，58.0％および5.8％であった。F₃区分はメチル化してGCで調べた結果，F₁と同じ脂肪酸組成(C16，C18，C18＝1，C18=2，C18=3）でその組成割合はそれぞれ9.4％，2.4％，22.1％，59.4％および6.7％であった。F₄ 区分はセファデックスLH-20のゲルクロマトグラフィーにより醤油油の褐色色素成分を形成するもので抗酸化性と関連するものと考えられる。熟成1ヶ月から5ヶ月間の醤油諸味中の脂肪酸エチルの消長を見た結果，飽和脂肪酸エチルの組成割合が徐々に増加し，不飽和脂肪酸エチルの組成割合は徐々に減少した。","subitem_description_type":"Abstract"},{"subitem_description":"For the purpose of using Shoyu oil, its components were investigated. As a result, more than 8 spots were detected by TLC and they were separated into F₁, F₂, F₃, and F₄, fractions on the basis of Rf value on TLC. The main components of F₂ fraction was determined to be triglyceride by Rf value on TLC. \nF₁ fraction was found to be composed of five main components by GC. They were identified as ethyl　palmitate, ethyl stearate, ethlyl oleate, ethyl linolate, and ethyl linolenate by GC-MS. \nThe ratio of ethyl fatty acids in Shoyu oil was relatively high value, 52％, and their component ratios were 16.3％, 2.5％, 17.4％, 58.0％, and 5.8％, respectively.\nBy GC of F₃ methylester, F₃ has the same components of fatty acids (C16, C18, C18=1, C18=2, C183) as those of ethyl fatty acid of F₁. Their ratios were 9.4％, 12.4％, 22.1％, 59.4％, and 6.7％, respectively. F₄ fraction may be considered to form brown colored materials of Shoyu oil by the gel-chromatography on Sephadex LH-20 and may be seen to be related to antioxidation of Shoyu oil. \nChange of the component ratio of the ethyl fatty acid in Shoyu-moromi by aging for five months was examined. \nAs a result, the component ratio of saturated fatty acid ethyl ester increased slightly by aging, but that of unsaturated fatty acid ethyl ester decreaed slightly.","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学農学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0462-4408","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":"AN00234337","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":"Studies on Utilization of Shoyu Oils : Qualitative and Quantitative Determinations of Components of Shoyu Oils"}]},"item_4_text_63":{"attribute_name":"ノート","attribute_value_mlt":[{"subitem_text_value":"Agropedia提供データ"}]},"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_4_version_type_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小瀬古, 茂樹","creatorNameLang":"ja"},{"creatorName":"Koseko, Shigeki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"升井, 洋至","creatorNameLang":"ja"},{"creatorName":"Masui, Hironori","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小宮, 孝志","creatorNameLang":"ja"},{"creatorName":"Komiya, Takashi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-18"}],"displaytype":"detail","filename":"AN002343370007207.pdf","filesize":[{"value":"374.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN002343370007207.pdf","url":"https://mie-u.repo.nii.ac.jp/record/6395/files/AN002343370007207.pdf"},"version_id":"72d0fc9d-0578-4941-a2a5-504c1b736611"}]},"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":"醤油油の利用に関する研究 : 第1報　醤油油成分の検索","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"醤油油の利用に関する研究 : 第1報　醤油油成分の検索","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["510"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-08-20"},"publish_date":"2007-08-20","publish_status":"0","recid":"6395","relation_version_is_last":true,"title":["醤油油の利用に関する研究 : 第1報　醤油油成分の検索"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-13T05:50:42.902576+00:00"}