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果実のPectin含有量と熱度判定 : 特にCarbazol法の応用について(水抽出,燐抽出,アルカリ抽出の動向)
https://kindai.repo.nii.ac.jp/records/5226
https://kindai.repo.nii.ac.jp/records/5226fe04908f-c1fa-48ae-8a47-a0c372df8258
名前 / ファイル | ライセンス | アクション |
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AN00064044-19710315-0123.pdf (622.7 kB)
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Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2008-04-02 | |||||
タイトル | ||||||
タイトル | 果実のPectin含有量と熱度判定 : 特にCarbazol法の応用について(水抽出,燐抽出,アルカリ抽出の動向) | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | PPectin Content of Fruit and the judgement of the degree of ripeness. : In paticular, about the parctical of Carbazol method (Alkali-extraction, Water-extraction, Phosphorus-extraction) | |||||
著者 |
田尻, 尚士
× 田尻, 尚士× 松本, 熊市× 友松, 和子 |
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言語 | ||||||
言語 | jpn | |||||
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 | |||||
著者(英) | ||||||
en | ||||||
Tajiri, Takashi | ||||||
著者(英) | ||||||
en | ||||||
Matsumoto, Kumaichi | ||||||
著者(英) | ||||||
en | ||||||
Tomomatsu, Kazuko | ||||||
著者 所属 | ||||||
近畿大学農学部食品栄養学科食品加工学研究室 | ||||||
著者 所属 | ||||||
近畿大学農学部食品栄養学科食品加工学研究室 | ||||||
著者 所属 | ||||||
近畿大学農学部食品栄養学科食品加工学研究室 | ||||||
著者所属(翻訳) | ||||||
Laboratory of Food Processing, Department of Food and Nutrition, Faculty of Agriculture, Kinki University | ||||||
著者所属(翻訳) | ||||||
Laboratory of Food Processing, Department of Food and Nutrition, Faculty of Agriculture, Kinki University | ||||||
著者所属(翻訳) | ||||||
Laboratory of Food Processing, Department of Food and Nutrition, Faculty of Agriculture, Kinki University | ||||||
版 | ||||||
出版タイプ | NA | |||||
出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||
出版者 名前 | ||||||
出版者 | 近畿大学農学部 | |||||
書誌情報 |
近畿大学農学部紀要 en : Memoirs of the Faculty of Agriculture of Kinki University 号 4, p. 123-133, 発行日 1971-01-01 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 04538889 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | [Author abstract]Sample : Fuyu-Gaki, Orange are used. The method measured of pectin by carbazol method. We put value on extraction of Alkali-extraction, Water-extraction, Phosphorus-extraction and decide the degree of ripeness. As the result, Fuyu-Gaki and Orange rise of the curve of Alkali-extraction and run parelled to the Water-extraction. The time is the full degree of ripeness. We found the decline of Alkali-extraction. This time is the optimum for ripeness. At this point we found the sharp decline of Alkali-extraction and Water-extraction rise on a large scall, we call the overripe degree, Phosphorus-extraction is unfit for sample on the judgement of degree of ripeness. From the beginning of the degree of ripeness to the overripe degree, always it show rising curve of phosphorus-extraction. It is unfit to judge the degree of ripeness. On the other hand, the moisture content go down slowly with development of ripeness. Storage fruit and fresh fruit on 10℃ show nearly the same extraction curve but slightly storage fruit on 10℃ slow speed of ripeness.[摘要]カルバソール法は、ペクチン含有量を3抽出(水抽出、燐抽出、アルカリ抽出)に区分し、その総計を全ペクチン量とする、技術的に敏速、簡易な方法である。この特長を応用して果物 (冨有柿・みかん)の最適熟度及び熟度の経時的速度の判定を試みた。その結果、木採り果、10℃貯蔵果ともアルカリ抽出が上昇カーブを表す時期が未熟期より熟期に移ったことを示し、同時に水抽出も漸次ゆるやかな上昇カーブを示す。熟期の極く初期より最適熟度(成熟期)に至ると、アルカリ抽出は漸次低下を始め、水抽出は急激なカーブを示しながら上昇する。しかし燐抽出は終始ゆるやかなカーブを示し判定の資料としては不充分であった。即ち、アルカリ抽出が低下を示し、水抽出が急激な上昇カーブを描く時期が最適熟度であり、アルカリ抽出が低下カーブの極限(分布率で50%以下)を示し、水抽出が急激なカーブを描く場合は過熱期に至っていると思れる。又全体的にみかん、柿共、木採り果が10℃貯蔵異より2~3の熟度が進んでいることも図2, 図3, 図5, 図6によって明解である。 | |||||
サムネイル |
AN00064044-19710315-0123.jpeg |
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フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf |