@article{oai:miyazaki-u.repo.nii.ac.jp:00002978,
 author = {松井, 隆尚 and Matsui, Takanao and 松下, 洋一 and Matsushita, Yoh-ichi and Sugamoto, Kazuhiro and 菅本, 和寛 and 宮窪, 建児 and Miyakubo, Kenji},
 journal = {宮崎大学工学部紀要, Memoirs of Faculty of Engineering, University of Miyazaki},
 month = {Oct},
 note = {Abstract 
The amounts of phenolics, flavanols and tannins in the steaming solution which was 
obtained by the streaming treatment of Sugi wood at 150 ℃ for 30-180 min were increased 
with a lengthening of the steaming time. The steaming solution was subjected to distillation 
under reduced pressure. Acetic acid, benzoic acid and pyrocatechol in the main distillate were 
determined by capillary gas chromatography (capillary GC). The dichloromethane extract of 
the main distillate was little compared with that of the steaming solution. The freeze-dried 
solid of the steaming solution was slightly soluble in hexane or ethyl acetate, and it was 
almost soluble in water.},
 pages = {75--79},
 title = {蒸煮処理により生成するスギ材蒸煮水溶液の成分分析},
 volume = {33},
 year = {2004},
 yomi = {マツイ, タカナオ and マツシタ, ヨウイチ and スガモト, カズヒロ and ミヤクボ, ケンジ}
}