{"created":"2023-10-30T07:52:30.367866+00:00","id":2000055,"links":{},"metadata":{"_buckets":{"deposit":"6297f6f5-a02e-46a1-bed9-3ac49983f172"},"_deposit":{"created_by":3,"id":"2000055","owner":"3","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2000055"},"status":"published"},"_oai":{"id":"oai:kasei-gakuin.repo.nii.ac.jp:02000055","sets":["11:1694415468369"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-08-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"59","bibliographicPageEnd":"182","bibliographicPageStart":"175","bibliographic_titles":[{"bibliographic_title":"東京家政学院大学紀要"},{"bibliographic_title":"Journal of Tokyo Kasei Gakuin University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"近年、東洋医学の中医学理論に基づいた食養生や薬膳が注目されている。薬膳はヒトの体調、体質、時などに合わせ食材を食事に取り入れ、欧米でも補完・代替医療で広く行われている。一方、抗酸化食品には、ポリフェノール等の抗酸化成分が含まれ利用されている。本研究では、薬膳で使用する健康食材の抗酸化力、総ポリフェノール量について調べた。その結果、抗酸化力はサンザシの熱水、80％エタノール抽出物が最も高かった。加熱温度の抗酸化力の変化では、サンザシ、クコが 200℃でそれぞれ 5209μmol/L、1605μmol/L、チンピ、ナツメが 180℃でそれぞれ 2832μmol/L、816μmol/L、クワは室温で1819μmol/L と抗酸化力が最大であった。総ポリフェノール量はサンザシが熱水抽出、ナツメが 80％エタノール抽出で高値であった。このように加熱、抽出方法により食材に含まれる抗酸化力が異なることが示された。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東京家政学院大学"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.32295/kaseigakuinkiyo.59.0_175","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-1951","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"遠藤, 美智子"},{"creatorName":"エンドウ, ミチコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Endo, Michiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"和田, 俊子"},{"creatorName":"ワダ, トシコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Wada, Toshiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"中島, 滋"},{"creatorName":"ナカジマ, シゲル"}]},{"creatorNames":[{"creatorName":"Nakajima, Shigeru","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"三澤, 朱実"},{"creatorName":"ミサワ, アケミ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Misawa, Akemi","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"井上, 節子"}],"familyNames":[{"familyName":"イノウエ, セツコ","familyNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Inoue, Setsuko","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-10-30"}],"displaytype":"simple","filename":"21861951_59_175-182.pdf","filesize":[{"value":"703 KB"}],"format":"application/pdf","licensetype":"license_11","url":{"url":"https://kasei-gakuin.repo.nii.ac.jp/record/2000055/files/21861951_59_175-182.pdf"},"version_id":"4c09e440-870e-4af2-8a1c-ec10066aa96a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"薬膳","subitem_subject_scheme":"Other"},{"subitem_subject":"健康食材","subitem_subject_scheme":"Other"},{"subitem_subject":"抗酸化食品","subitem_subject_scheme":"Other"},{"subitem_subject":"ポリフェノール","subitem_subject_scheme":"Other"}]},"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":"薬膳で使用する健康食材の抗酸化力およびポリフェノール量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"薬膳で使用する健康食材の抗酸化力およびポリフェノール量","subitem_title_language":"ja"},{"subitem_title":"The anti-oxidateive and polyphenol contents of food used in traditional Chinese medicine","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["1694415468369"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-10-30"},"publish_date":"2023-10-30","publish_status":"0","recid":"2000055","relation_version_is_last":true,"title":["薬膳で使用する健康食材の抗酸化力およびポリフェノール量"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-10-30T08:12:25.371999+00:00"}