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Studies on the Odour of Canned Fish (Part 6) : Volatile Basic Components in the Canned Edible Portion of Short-neck Clam, Tapes japonica
https://k-kentan.repo.nii.ac.jp/records/1216
https://k-kentan.repo.nii.ac.jp/records/12161e35985e-3d7b-43a4-8e64-e1e943c49a4c
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00000066138.pdf (193.2 kB)
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| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||||
|---|---|---|---|---|---|---|---|---|
| 公開日 | 2016-07-25 | |||||||
| タイトル | ||||||||
| タイトル | Studies on the Odour of Canned Fish (Part 6) : Volatile Basic Components in the Canned Edible Portion of Short-neck Clam, Tapes japonica | |||||||
| 言語 | en | |||||||
| 言語 | ||||||||
| 言語 | eng | |||||||
| 資源タイプ | ||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
| 資源タイプ | departmental bulletin paper | |||||||
| 雑誌書誌ID | ||||||||
| 収録物識別子タイプ | NCID | |||||||
| 収録物識別子 | AN00039943 | |||||||
| 著者 |
OOYAMA, Shigenobu
× OOYAMA, Shigenobu
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| 抄録(英) | ||||||||
| 内容記述タイプ | Other | |||||||
| 内容記述 | The edible portion of short-neck clam was put up in cans and stored for two months at room temperature. The volatile basic fraction in the canned contents was obtained by a steam distillation method. Volatile bases in the fraction were extracted with ethyl ether, and then the ether extract was analyzed by gas chromatography as well as paper chromatography. The results obtained are as follows, 1. Ammonia and n-propylamine were detected in the ether extract by gas chromatography. Peak area of n-propylamine increased with the period of storage. 2. Only one spot was observed in paper chromatogram, and it was identified as n-propylamine. | |||||||
| 書誌情報 | 巻 32, p. 29-33, 発行日 1981-12-25 | |||||||
| 表示順 | ||||||||
| 内容記述タイプ | Other | |||||||
| 内容記述 | 5 | |||||||
| アクセション番号 | ||||||||
| 内容記述タイプ | Other | |||||||
| 内容記述 | KJ00000066138 | |||||||
