{"created":"2023-05-15T15:16:00.202423+00:00","id":1745,"links":{},"metadata":{"_buckets":{"deposit":"b5bdc52a-71dc-4bf9-914f-cc7679d98a9a"},"_deposit":{"created_by":3,"id":"1745","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1745"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00001745","sets":["74:75:78"]},"author_link":["104","4032","4031"],"item_5_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Physicochemical characteristics and antioxidant activity of two types of Japanese miso and three types of Chinese miso (pastes)"}]},"item_5_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"36","bibliographicPageStart":"29","bibliographicVolumeNumber":"36","bibliographic_titles":[{"bibliographic_title":"帯広畜産大学学術研究報告"},{"bibliographic_title":"Research bulletin of Obihiro University","bibliographic_titleLang":"en"}]}]},"item_5_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"日本の伝統的な保存食品である米味噌と米麦味噌を各々1 種類，及び中国味噌である甜麺醤と2種類の大豆醤について，理化学特性及び機能性成分，抗酸化活性を測定した。米味噌は，明度が最も高かったが，メラノイジン量及びDPPH ラジカル消去活性は最も低かった。米麦味噌のポリフェノール量，メラノイジン量及びDPPH ラジカル消去活性は米味噌のそれらよりも高かった。甜麺醤の明度は最も低かったが，メラノイジン量，ポリフェノール量及びDPPH ラジカル消去活性は5 種類の中で最も高かった。今回使用した5 種類の味噌に含まれるメラノイジン量とDPPHラジカル消去活性との間には正の相関関係（r = 0.853）が認められた。またポリフェノール量とDPPH ラジカル消去活性との間にも正の相関関係（r = 0.668）が認められた。ポリフェノール量がほぼ同程度である場合，メラノイジン量が高い味噌のDPPH ラジカル消去活性が高かった。これらの数値を用いた統計解析の結果は，メラノイジン及びポリフェノール類が日本味噌及び中国味噌共に共通に含まれる抗酸化活性に貢献する主成分であることを示唆している。また，明度とDPPH ラジカル消去活性との間には負の相関が認められた(r = -0.712) ことから，味噌の明度が味噌の抗酸化活性の簡易評価指標にできるかもしれない。","subitem_description_type":"Abstract"}]},"item_5_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"帯広畜産大学"}]},"item_5_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"帯広畜産大学"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11877585","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13485261","subitem_source_identifier_type":"ISSN"}]},"item_5_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"呉, 珊"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"豊, 碩"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Kojima, Michiyuki","creatorNameLang":"en"},{"creatorName":"小嶋, 道之","creatorNameLang":"ja"}],"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":"2018-01-30"}],"displaytype":"detail","filename":"kojima36,29-36,2015.pdf","filesize":[{"value":"2.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kojima36,29-36,2015.pdf","url":"https://obihiro.repo.nii.ac.jp/record/1745/files/kojima36,29-36,2015.pdf"},"version_id":"354abad5-67bd-4738-a1aa-5cb3375647b7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"日本味噌","subitem_subject_scheme":"Other"},{"subitem_subject":"中国味噌","subitem_subject_scheme":"Other"},{"subitem_subject":"メラノイジン","subitem_subject_scheme":"Other"},{"subitem_subject":"粗ポリフェノール","subitem_subject_scheme":"Other"},{"subitem_subject":"DPPH消去活性","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":"日本味噌2種と中国味噌（醤）3種の理化学特性及び抗酸化活性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"日本味噌2種と中国味噌（醤）3種の理化学特性及び抗酸化活性"}]},"item_type_id":"5","owner":"3","path":["78"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-11-04"},"publish_date":"2015-11-04","publish_status":"0","recid":"1745","relation_version_is_last":true,"title":["日本味噌2種と中国味噌（醤）3種の理化学特性及び抗酸化活性"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-12-07T05:08:59.313751+00:00"}