{"created":"2023-06-20T16:35:46.356825+00:00","id":5195,"links":{},"metadata":{"_buckets":{"deposit":"6a834f25-6297-4edb-b0d8-977af75e730d"},"_deposit":{"created_by":3,"id":"5195","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5195"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005195","sets":["14:923:1379:1467","21:3039:3040:3076"]},"author_link":["7424","7423"],"item_2_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Studies on antioxidlizing activity of amino-carbonyl reaction products"}]},"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1972-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"187","bibliographicPageStart":"179","bibliographic_titles":[{"bibliographic_title":"近畿大学農学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Agriculture of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Author abstract]The antioxidizing activity of amino-carbonyl products for lipids was investigated, using modelsystems of glucose, glycine and oleic acid. It was recognized that the browning solution had an antioxidizing activity for oleic acid, and mellanoidin had more great activity. The caloration of browning solution were related to thease activity but fructose-glycine had no activity, although it became brown with oleic acid during storage. It was disccused that relation between some intermediate products in browning reaction and antioxidizing activity.[要約]①アミノカルボニル化合物の抗酸化性について、糖 -アミノ酸のモデル系を使って実験をした｡②褐変反応液はオレイン酸の酸化を防ぐことが認められた｡③一般に褐変反応液の着色度が大になる程、抗酸化能を発揮した｡④また褐変反応液の還元力の大きい程、抗酸化性は大きかった｡⑤褐変反応の還元性物質はオレイン酸との反応中に減少することが認められた｡特に pH10で顕著であった。⑥褐変反応液中のFGはオレイン酸との反応で非常に減少した｡⑦FGの抗酸化性は、60℃、2日～4日間には認められず、むしろ酸化を促進した｡しかし6日以後では抗酸化能が認められた｡⑧トリオースレダクトンは若干の抗酸化性があった｡⑨ノラノイジンの抗酸化性は大であった｡⑩含窒素性メラノイジンは非窒素性メラノイジンに比べ抗酸化性は優れていた｡⑪これらの抗酸化性について若干の考察を行った｡","subitem_description_type":"Abstract"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学農学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04538889","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Ishidate, Hiroshi"},{"subitem_text_language":"en","subitem_text_value":"Onishi, Toshio"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部食品栄養学科栄養化学研究室"},{"subitem_text_value":"近畿大学農学部食品栄養学科栄養化学研究室"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Food Chemistry, Department of Food and Nutrition, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of Food Chemistry, Department of Food and Nutrition, Faculty of Agriculture, Kinki University"}]},"item_2_textarea_42":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_textarea_value":"本文非公開（著作権未処理）"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石立,  広"},{"creatorName":"イシダテ, ヒロシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大西,  俊夫"},{"creatorName":"オオニシ, トシオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"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_thumbnail":{"attribute_name":"サムネイル","attribute_value_mlt":[{"subitem_thumbnail":[{"thumbnail_label":"AN00064044-19720315-0179.jpeg","thumbnail_url":"/api/files/6a834f25-6297-4edb-b0d8-977af75e730d/AN00064044-19720315-0179.jpeg?versionId=baad38c0-b02b-4d15-ba72-c95c1c30b471"}]}]},"item_title":"アミノカルボニル反応物の抗酸化性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アミノカルボニル反応物の抗酸化性について"}]},"item_type_id":"2","owner":"3","path":["1467","3076"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-03-18"},"publish_date":"2008-03-18","publish_status":"0","recid":"5195","relation_version_is_last":true,"title":["アミノカルボニル反応物の抗酸化性について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T00:55:14.626896+00:00"}