{"created":"2023-06-21T07:28:30.999411+00:00","id":23,"links":{},"metadata":{"_buckets":{"deposit":"a8b20dc1-4bfb-420d-989e-2d8cf10b2355"},"_deposit":{"created_by":3,"id":"23","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"23"},"status":"published"},"_oai":{"id":"oai:k-kentan.repo.nii.ac.jp:00000023","sets":["7:15:17"]},"author_link":["21","22","23","20"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1977-03-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"27","bibliographicPageStart":"20","bibliographicVolumeNumber":"5","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The dried bonito examined contained 2.8% of lipids, in which the I.V. was slightly decreased and A.V. considerably increased as compared with the lipids from bonito. The content of simple lipid was 63.5% and that of conjugated lipid was 36.6%. In the simple lipid, the main fatty acids were C_<16 : 0> (34.9%), C_<22 : 6> (16.7%), C_<18 : 1> (16.3%) and C_<18 : 0> (12.5%). Saturated acid was 55.4% and unsaturated was 44.6% In the case of the conjugated lipid, the main acids were C_<16 : 0> (24.3%), C_<18 : 1> (21.4%), C_<22 : 6> (14.6%) and C_<18 : 0> (10.8%) in the decreasing order. Saturated acid was 43.6% and unsaturated was 56.4%. The high content of unsaturated acids (C_<18 : 1>, C_<22 : 1> and C_<22 : 4>) and the low content of saturated (C_<14 : 0>, C_<16 : 0> and C_<18 : 0>) were observed in the conjugated lipid as compared with the simple lipid. There was no remarkable difference between the fatty acids composition of the lipid from dried bonito and that from bonito with the exception of the decrease of unsaturated acid in the lipid from dried bonito.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000051944","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11572737","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":"櫛笥, 隆弘"},{"creatorName":"クシゲ, タカヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"20","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松元, 益子"},{"creatorName":"マツモト, マスコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"21","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KUSHIGE, Takahiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"22","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MATSUMOTO, Masuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"23","nameIdentifierScheme":"WEKO"}]}]},"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":"KJ00000051944.pdf","filesize":[{"value":"344.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000051944.pdf","url":"https://k-kentan.repo.nii.ac.jp/record/23/files/KJ00000051944.pdf"},"version_id":"07796c7f-503b-4a08-a503-73139b958278"}]},"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":"鰹節脂質の構成脂肪酸","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鰹節脂質の構成脂肪酸"},{"subitem_title":"The Component Fatty Acids of the Lipid from Dried Bonito (Katsuobushi)","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["17"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-25"},"publish_date":"2016-07-25","publish_status":"0","recid":"23","relation_version_is_last":true,"title":["鰹節脂質の構成脂肪酸"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T08:17:47.243275+00:00"}