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アイテム
キーウィフルーツの各種成分の分析(B. 生活科学)
https://kpu.repo.nii.ac.jp/records/5373
https://kpu.repo.nii.ac.jp/records/5373787e61cf-b806-41f1-80f5-1e8c194a8d0e
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00000079499.pdf (412.3 kB)
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| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||||||||||||
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| 公開日 | 2017-02-20 | |||||||||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||||||||
| タイトル | キーウィフルーツの各種成分の分析(B. 生活科学) | |||||||||||||||||||||||||||||
| 言語 | ja | |||||||||||||||||||||||||||||
| その他（別言語等） | ||||||||||||||||||||||||||||||
| その他のタイトル | Analysis of Inorganic Components and Amino Acids in Kiwifruit (B. LIVING SCIENCE) | |||||||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||||||||
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| 言語 | jpn | |||||||||||||||||||||||||||||
| 資源タイプ | ||||||||||||||||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||||||||||||||
| 著者 |
大槻, 耕三
× 大槻, 耕三
× 河端, 信
× 田口, 邦子
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| 抄録(英) | ||||||||||||||||||||||||||||||
| 内容記述タイプ | Other | |||||||||||||||||||||||||||||
| 内容記述 | The analysis of inorganic components in kiwifruit juice was carried out by atomic absorption spectrophotometric method and by flame photometric method after dry-ashing at 460℃. The contents of pottasium and barium were as much as 191mg% and 181mg% respectively. On the other hand, the quantities of lithium, manganese, magnesium, and iron were less than 2mg%. The amino acid analysis of kiwifruit was also performed in a single-column amino acid analyzer with an UV-absorption monitor. Aspartic acid, glutamic acid, glycine, alanine, cysteine, valine, phenylalanine, histidine, lysine, and arginine were recognized as the free amino acids, together with several, unidentified, UV-absorbing, and ninhydrin-positive substances (or peptides), in the juice before the acid-hydrolysis. As the total amino acids of the juice, after the hydrolysis with 6 N HCl at 110℃ for 24hrs, almost all amino acids were found. Among these, glutamic acid was the richest amino acid, and lysine and aspartic acid were the richer ones. As for the determination of tryptophan, a reversed-phase HPLC on ODS-silica was done after the alkaline-hydrolysis of kiwifruit with 5 N NaOH at 110℃ for 22hrs. | |||||||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||||||||
| 書誌情報 |
ja : 京都府立大学学術報告. 理学・生活科学 en : The scientific reports of the Kyoto Prefectural University. Natural science and living science 巻 33, p. 47-53, 発行日 1982-11-20 |
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| 収録物識別子タイプ | NCID | |||||||||||||||||||||||||||||
| 収録物識別子 | AN00062300 | |||||||||||||||||||||||||||||
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| 収録物識別子タイプ | PISSN | |||||||||||||||||||||||||||||
| 収録物識別子 | 0075739X | |||||||||||||||||||||||||||||
