{"created":"2023-06-19T08:45:39.255583+00:00","id":4208,"links":{},"metadata":{"_buckets":{"deposit":"bc96bc2e-aa05-434d-9a3c-b552f362e660"},"_deposit":{"created_by":14,"id":"4208","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4208"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00004208","sets":["47:267:359"]},"author_link":["6353","6352","9757","6351","6402"],"control_number":"4208","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Analysis of Total and Free Amino Acids in Mat-cha (Powdered Green Tea) with an HPLC-Amino Acid Analyzer (HUMAN ENVIRONMENT)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1998-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"31","bibliographicPageStart":"27","bibliographicVolumeNumber":"50","bibliographic_titles":[{"bibliographic_title":"京都府立大学学術報告. 人間環境学・農学","bibliographic_titleLang":"ja"},{"bibliographic_title":"The scientific reports of Kyoto Prefectural University. Human environment and agriculture","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"抹茶中の総アミノ酸および遊離アミノ酸をリチウムバッファー系のHPLC-アミノ酸分析機で定量した。総アミノ酸は抹茶を1.0Φ×5cm試験管に入れ, ミニナートバルプ容器(25ml)中で6NHCl蒸気の気相加水分解法によった。遊離アミノ酸は試料抹茶中に2%含まれ, そのうちテアニンが最も多く含まれていた。結合型アミノ酸(蛋白態またはペプチド態アミノ酸)は約14.7%であった。本アミノ酸分析機の検出器は, UV-VIS型であるため, ニンヒドリン反応の停止した状態で, 検出波長を254nm, 280nm, 556nm等で検出でき, 未知着色物質や紫外吸収物質の検出, 分取に利用できる。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Free amino acids and total amino acids (6N-HCL hydrolysate at 150℃ for 1hr) in Mat-cha (powdered green tea) were determined with an HPLC-amino acid analyzer using lithium citrate buffers. The Mat-cha contained 2% of free amino acid and about 14.7% of bound amino acid (proteins and peptides). Theanine was the most abundant free amino acid. When the ninhydrin-reagent pump was stopped, the effluent from the HPLC-a.a.analyzer was monitored with a UV-VIS detector at 254nm, 280nm, and 556nm to detect and to collect the unknow compounds of the Mat-cha extract.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11189254","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13433954","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"大槻, 耕三","creatorNameLang":"ja"},{"creatorName":"オオツキ, コウゾウ","creatorNameLang":"ja-Kana"},{"creatorName":"Otsuki, Kozo","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"奥野, 忍","creatorNameLang":"ja"},{"creatorName":"オクノ, シノブ","creatorNameLang":"ja-Kana"},{"creatorName":"Okuno, Shinobu","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"谷田, 恭子","creatorNameLang":"ja"},{"creatorName":"タニダ, キョウコ","creatorNameLang":"ja-Kana"},{"creatorName":"Tanida, Kyouko","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐藤, 健司","creatorNameLang":"ja"},{"creatorName":"サトウ, ケンジ","creatorNameLang":"ja-Kana"},{"creatorName":"Sato, Kenji","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中村, 考志","creatorNameLang":"ja"},{"creatorName":"ナカムラ, ヤスシ","creatorNameLang":"ja-Kana"},{"creatorName":"Nakamura, Yasushi","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-20"}],"displaytype":"detail","filename":"KJ00000041161.pdf","filesize":[{"value":"356.3 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000041161.pdf","url":"https://kpu.repo.nii.ac.jp/record/4208/files/KJ00000041161.pdf"},"version_id":"ac11e65d-6625-413b-bf28-7a1e5824a521"}]},"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"}]},"item_title":"抹茶の総アミノ酸および遊離アミノ酸の HPLC-アミノ酸分析機による分析(人間環境学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"抹茶の総アミノ酸および遊離アミノ酸の HPLC-アミノ酸分析機による分析(人間環境学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["359"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"4208","relation_version_is_last":true,"title":["抹茶の総アミノ酸および遊離アミノ酸の HPLC-アミノ酸分析機による分析(人間環境学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-12-26T01:11:13.408333+00:00"}