{"created":"2023-06-20T16:35:47.895770+00:00","id":5224,"links":{},"metadata":{"_buckets":{"deposit":"136bbf7d-7860-4444-89b1-a1d57c5d3bdd"},"_deposit":{"created_by":3,"id":"5224","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5224"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005224","sets":["14:923:1379:1469","21:3039:3040:3078"]},"author_link":["7498","7497"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"113","bibliographicPageStart":"105","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]A simple method for separation and determination of food dyes was investigated by using Sephadex G-10 and LH-20. Eluants were used in the condition of simple aqueous solution and 50% ethyl alcohol solution of sodium phosphate dibasic. Adsorption intensity of Sephadex and food dyes was expressed as R values. R values of the dyes in above menthioned eluants was ratio of two distances dyes band and eluant sarface in a Sephadex column that travelled. The dyes containing halogen radical was strongly shown adsorption on both Sephadex G-10 and LH-20. Elution of the dyes from such a column was easier LH-20 than G-10. The chromatogram for separation of mixture twelve kinds of dyes was developing until the fastest bands (blue or red) reached botton of the column. By using 0.002M sodium phosphate solution as the eluant, 12 food dyes were separated into seven groups on Sephadex G-10, that is A (Acid Red), B (Brilliant Blue FCF), C (Tartrazine), D (Acid Violet 6B, New Coccine), E (Sunset Yellow FCF, Erythrosine, Amaranth, Indigocarmine), F (Eosine), G (Rose Bengale, Phloxine). Separation and determination from a mixture of ordinary SHOYU SAUCE using for ARARE (rice-cake cubes) and eight kinds of dyes was developed until allof fast elute bands (blue, red and yellow) eluted from bottom of the column. The dyes between Amaranth, Sunset Yellow FCF and Indigocarmine in E group could not be separated on Sephadex G-10 and LH-20 in this case. But they were separated by exchange the electrolyte concentration of eluants from 0.02M to 0.006 M in the developing process.[要約]タール色素とセファデックスとの特異的吸着を利用してカラクロマトグラフィーを実施し、タール色素の分離、分析に応用することを試みた｡(1)本法では薄層クロマトグラフィーやロ紙クロマトグラフィーのごとく毛糸染色法などの食用色素の抽出前処理操作を必要とせず、直接試料添加することにより、色素の分離、抽出ができる｡(2)カラムの長さ、径を変えることで、ある程度多種類の色素混合物でも完全に分離でき、一度に多量の色素溶液がえられるので、定量に都合がよい｡(3)ほぼ一定のR値を示すのでカラム内での色素確認が可能である。(4)精度の高い定量値をえるためには回収容易なLH-20が適する｡これはまた、有機溶媒系溶離剤の使用が可能なため、粉末、固形試料中の色素の直接分離分析に応用できる｡以上のことより本方法は食用色素の分離分析に十分使用できることを認めた｡","subitem_description_type":"Abstract"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"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":"Komai, Koichiro"},{"subitem_text_language":"en","subitem_text_value":"Sato, Shotaro"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部農芸化学科農薬化学研究室"},{"subitem_text_value":"近畿大学農学部農芸化学科農薬化学研究室"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Agricultural Chemicals, Department of Agricultural Chemistry, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of Agricultural Chemicals, Department of Agricultural Chemistry, Faculty of Agriculture, Kinki University"}]},"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"駒井,  功一郎"},{"creatorName":"コマイ, コウイチロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐藤,  庄太郎"},{"creatorName":"サトウ, ショウタロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-18"}],"displaytype":"detail","filename":"AN00064044-19710315-0105.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-19710315-0105.pdf","url":"https://kindai.repo.nii.ac.jp/record/5224/files/AN00064044-19710315-0105.pdf"},"version_id":"4671668d-5deb-4939-b591-3620b3fdd33f"}]},"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":"AN00064044-19710315-0105.jpeg","thumbnail_url":"/api/files/136bbf7d-7860-4444-89b1-a1d57c5d3bdd/AN00064044-19710315-0105.jpeg?versionId=a080d637-f8bd-476b-a95b-ec119eba1338"}]}]},"item_title":"セファデックスによる食用色素の分離分析法について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"セファデックスによる食用色素の分離分析法について"},{"subitem_title":"Studies on Separation and Analysis of Food Dyes by Sephadex Column Chromatography","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1469","3078"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-04-02"},"publish_date":"2008-04-02","publish_status":"0","recid":"5224","relation_version_is_last":true,"title":["セファデックスによる食用色素の分離分析法について"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T19:36:34.272394+00:00"}