{"created":"2023-05-15T09:58:13.319500+00:00","id":2125,"links":{},"metadata":{"_buckets":{"deposit":"508fb1fa-918b-4689-a6e3-a20771c46ef4"},"_deposit":{"created_by":5,"id":"2125","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"2125"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00002125","sets":["85","85:33"]},"author_link":["2643"],"item_10007_description_13":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本格焼酎は麹、酵母を用いた並行復発酵により得た醪を単式蒸留することで製造される日本古来の蒸留酒であり、発酵の課程で麹および酵母により生産される様々な代謝産物および原料由来の化合物を複雑に含有している。我々は本格焼酎として蕎麦焼酎の香気成分の網羅的な解析を行い、68種類の多様な化合物をガスクロマトグラフィーおよびガスクロマトグラフィー質量分析により同定した。さらに、これら6 8種類の香気成分に関して網羅的に機能性を検討した。機能性評価試験として、2種の抗変異原試験(Ames試験、Ames変法)および抗酸化試験(DPPH 消去活性) の試験法により分析した。その結果、蕎麦焼酎をはじめとした本格焼酎の香気成分は抗変異源作用や抗酸化作用などの機能性を持つことが明らかとなった。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10007_version_type_20":{"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_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-06-21"}],"displaytype":"detail","filename":"suiko8-shochu-2004.pdf","filesize":[{"value":"532.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"suiko8-shochu-2004.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/2125/files/suiko8-shochu-2004.pdf"},"version_id":"9dfeb9b9-de7d-4bcd-8422-9f24eaee89f5"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_researcher":{"attribute_name":"研究代表者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"水光, 正仁","creatorNameLang":"ja"},{"creatorName":"スイコウ, マサヒト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"蕎麦焼酎香気成分の機能性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"蕎麦焼酎香気成分の機能性","subitem_title_language":"ja"}]},"item_type_id":"10007","owner":"5","path":["85","33"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-01-22"},"publish_date":"2009-01-22","publish_status":"0","recid":"2125","relation_version_is_last":true,"title":["蕎麦焼酎香気成分の機能性"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-07-29T10:49:07.810269+00:00"}