{"created":"2023-06-19T09:40:27.094143+00:00","id":616,"links":{},"metadata":{"_buckets":{"deposit":"1b9c1544-251a-407e-a9d4-74a67c974593"},"_deposit":{"created_by":18,"id":"616","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"616"},"status":"published"},"_oai":{"id":"oai:yasuda-u.repo.nii.ac.jp:00000616","sets":["7:72"]},"author_link":["1557","1558"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-02-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"50","bibliographicPageEnd":"302","bibliographicPageStart":"295","bibliographic_titles":[{"bibliographic_title":"安田女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Yasuda Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　浸漬条件が梅シロップの抗酸化活性に及ぼす影響について検討した。その結果、広島県産（品種不明）の圧力鍋梅シロップは抗酸化活性が最も高かったが、梅シロップの抽出量は最も少なく、圧力鍋は梅シロップの調製には向かなかった。産地別梅シロップの抗酸化活性は、観賞用の完熟梅を多く用いた広島県産が高く、南高梅の青梅を多く用いた宮崎県産と和歌山県産は低かった。梅シロップの抗酸化活性は、梅の品種あるいは熟度の違いが最も大きな要因であると考えられた。ビン漬けと炊飯器では、ビン漬け４週間が高い傾向を示し、果皮の色では赤が高かった。炊飯器では浸漬時間の長い24時間が高く、氷砂糖よりきび糖や黒糖で高かった。梅シロップの抗酸化活性と総ポリフェノール含量との間に正の相関関係が認められた。梅ジュースの官能評価ではきび糖が高評価であった。以上のことより、完熟梅ときび糖を使用すると抗酸化活性の高い梅シロップができると考えられた。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24613/00000592","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"安田女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00242368","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0289-6494","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"白井, 睦子","creatorNameLang":"ja"},{"creatorName":"シライ, ムツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shirai, Mutsuko","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":"2022-03-18"}],"displaytype":"detail","filename":"02896494050036.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"02896494050036.pdf","url":"https://yasuda-u.repo.nii.ac.jp/record/616/files/02896494050036.pdf"},"version_id":"49aaa776-09ca-4bf5-bcbc-82d2e211aff4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"梅シロップ","subitem_subject_scheme":"Other"},{"subitem_subject":"抗酸化活性","subitem_subject_scheme":"Other"},{"subitem_subject":"ポリフェノール","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"}]},"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":"浸漬条件の異なる梅シロップの抗酸化活性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"浸漬条件の異なる梅シロップの抗酸化活性","subitem_title_language":"ja"},{"subitem_title":"Antioxidant Activity of Various Japanese Apricot Syrups with Different Soaking Conditions","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["72"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-03-18"},"publish_date":"2022-03-18","publish_status":"0","recid":"616","relation_version_is_last":true,"title":["浸漬条件の異なる梅シロップの抗酸化活性"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-01-26T07:05:57.581835+00:00"}