{"created":"2023-05-15T14:24:29.818169+00:00","id":6709,"links":{},"metadata":{"_buckets":{"deposit":"bb0222b5-0ec8-4e90-b733-e196cd69ca2a"},"_deposit":{"created_by":3,"id":"6709","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"6709"},"status":"published"},"_oai":{"id":"oai:bunkyo.repo.nii.ac.jp:00006709","sets":["1:20:43"]},"author_link":["233"],"item_5_biblio_info_13":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-12-20"},"bibliographicPageEnd":"183","bibliographicPageStart":"177","bibliographicVolumeNumber":"49","bibliographic_titles":[{"bibliographic_title":"教育学部紀要"},{"bibliographic_title":"Annual Report of The Faculty of Education"}]}]},"item_5_date_43":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2018-03-27"}]},"item_5_description_12":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"脂肪酸やステロールは天然・自然界に広く分布しており，生命維持に重要な役割を果たしている．抗菌効果や抗炎症作用の高いManuka と，生活習慣病予防との関係で注目されている日本茶と，n-3 系の多価不飽和脂肪酸の含有量が多く，抗酸化作用が高いと言われているグリーンナッツについて，脂質組成や脂肪酸組成，ステロール組成を比較検討した．\n脂質組成ではManuka の葉・樹皮，新茶の茎，秋の茶の茎にフォスファチジルエタノールアミン（PE）が特に多かった．ステロール組成ではManuka の樹皮にβ–シトステロールが62㎎と多い含有量であった．脂肪酸組成ではManuka の葉とグリーンナッツおよび秋の茶の葉に，n-3 系のα－リノレン酸の含有量が多かった．α–リノレン酸は光や熱に弱く酸化されやすいが，グリーンナッツオイルは熱にも強いと言われているので，グリーンナッツオイルを160 ～ 180℃に加熱したところ，ほとんどの脂肪酸は加熱処理により増加傾向を示したが，α-リノレン酸のみ約10% の減少傾向が認められた．\nManuka や日本茶，グリーンナッツなど天然植物の脂質組成やステロールは血漿高コレステロール低下作用などの生理作用との関連性が示唆されると共に，天然植物の季節による変化の大きい事が示された．","subitem_description_type":"Abstract"}]},"item_5_description_38":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03882144"}]},"item_5_text_39":{"attribute_name":"本文言語","attribute_value_mlt":[{"subitem_text_value":"日本語"}]},"item_5_text_42":{"attribute_name":"ID","attribute_value_mlt":[{"subitem_text_value":"BKK0003119"}]},"item_5_text_7":{"attribute_name":"Author","attribute_value_mlt":[{"subitem_text_value":"Ishikawa, Hromi"}]},"item_5_text_8":{"attribute_name":"所属機関","attribute_value_mlt":[{"subitem_text_value":"文教大学教育学部"}]},"item_5_text_9":{"attribute_name":"Institution","attribute_value_mlt":[{"subitem_text_value":"Bunkyo University, Faculty of Education"}]},"item_5_version_type_35":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"石川, 博美"},{"creatorName":"イシカワ, ヒロミ"},{"creatorName":"Ishikawa, HIromi"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-03-28"}],"displaytype":"detail","filename":"BKK0003119.pdf","filesize":[{"value":"886.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BKK0003119.pdf","url":"https://bunkyo.repo.nii.ac.jp/record/6709/files/BKK0003119.pdf"},"version_id":"4017693c-6b3b-434e-a75b-9692d6c17793"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Manuka"},{"subitem_subject":"日本茶"},{"subitem_subject":"グリーンナッツ"},{"subitem_subject":"植物ステロール"},{"subitem_subject":"ω3(n-1)系α-リノレン酸"}]},"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":"天然植物中の脂質組成の比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"天然植物中の脂質組成の比較"},{"subitem_title":"Comparison of Lipid Composition in Natural Plants"}]},"item_type_id":"5","owner":"3","path":["43"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-03-28"},"publish_date":"2018-03-28","publish_status":"0","recid":"6709","relation_version_is_last":true,"title":["天然植物中の脂質組成の比較"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-03-07T08:35:25.381315+00:00"}