{"created":"2023-06-21T07:29:51.982860+00:00","id":1266,"links":{},"metadata":{"_buckets":{"deposit":"aabe04eb-dbda-47e5-b118-0df8dc25181e"},"_deposit":{"created_by":3,"id":"1266","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1266"},"status":"published"},"_oai":{"id":"oai:k-kentan.repo.nii.ac.jp:00001266","sets":["12:120:137"]},"author_link":["1607","1605","1606","1608"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-12-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"37","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"前報において筆者らは, アサクサノリのペクチン質を酸性下で一括抽出する方法を検討し, 抽出方法を海藻の場合に適合するようにした。また, 得られたペクチン質について, DEAE-セルロース(DE 52)を用いるカラムクロマトグラフィを行い, ペクチン質が4個のピークに分画されることを確かめた。本報では, これら4個のピークに含まれているペクチン質それぞれについて, 酸分解した後, 高速液体クロマトグラフィを行い, 構成糖の種類を調べた結果を報告する。陸上植物より得られたペクチン質の構成糖については幾つかの報告がみられるが, 海藻類から得られたものについての報告は少なく, 数種の海藻の細胞壁から得られた水可溶性区分, ヘミセルロース区分などを酸分解し, ペーパークロマトグラフィにより数種の構成糖を検出した報告がある程度のようである。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Pectic substances wich were prepared from laber, Porphyra tenera, were submitted to column chromatography on DEAE cellulose according to the previously reproted procedure, and four peaks were observed. The effluent of the four peaks in chromatogram was dialyzed and freeze-dried, respectively. The obtained each material was acid-hydrolyzed, the resulting each hydrolyzate was then analyzed with a HPLC. Arabinose, galactose and glucose were detected as the constituent sugars in the each hydrolyzate of all peaks. Xylose was detected very slightly in the hydrolyzates of two peaks. The major peak in HPLC chromatogram was galactose, the next was arabinose, and then glucose.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"3","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000066188","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00039943","subitem_source_identifier_type":"NCID"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"〓"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大山, 重信"},{"creatorName":"オオヤマ, シゲノブ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中村, 希求子"},{"creatorName":"ナカムラ, キクコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"OOYAMA, Shigenobu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"NAKAMURA, Kikuko","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":"2016-07-25"}],"displaytype":"detail","filename":"KJ00000066188.pdf","filesize":[{"value":"308.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000066188.pdf","url":"https://k-kentan.repo.nii.ac.jp/record/1266/files/KJ00000066188.pdf"},"version_id":"9bec92dc-be03-435c-9351-ca4014d400fb"}]},"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":"アサクサノリのペクチン質について(1) : 構成糖の種類","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アサクサノリのペクチン質について(1) : 構成糖の種類"},{"subitem_title":"Pectic Substances from Laver, Porphyra tenera (1) : Qualitative Analysis of Constituent Sugar","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["137"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-25"},"publish_date":"2016-07-25","publish_status":"0","recid":"1266","relation_version_is_last":true,"title":["アサクサノリのペクチン質について(1) : 構成糖の種類"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T08:07:47.872136+00:00"}