{"created":"2023-06-23T12:18:19.580451+00:00","id":108,"links":{},"metadata":{"_buckets":{"deposit":"35f83db1-b3d4-4d20-948b-b00f0dbdf6b7"},"_deposit":{"created_by":22,"id":"108","owners":[22],"pid":{"revision_id":0,"type":"depid","value":"108"},"status":"published"},"_oai":{"id":"oai:niconurs.repo.nii.ac.jp:00000108","sets":["8:14:18"]},"author_link":["294","295","296","297","298"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1998-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"133","bibliographicPageStart":"127","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"新潟県立看護短期大学紀要","bibliographic_titleLang":"ja"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"生活習慣病との関連で抗酸化能への関心が高まっている.しかし,抗酸化能の測定法は標準化されていない.私どもはクメンヒドロペルオキシド/ヘモグロビン・メチレンブルー(CHP/Hb・MB)法により赤ワイン6銘柄と白ワイン7銘柄,ポリフェノール類8種類の抗酸化能を測定し,下記のような結論を得た.(1)ワインは,常に赤ワインが白ワインよりも高い抗酸化能を持つとは限らない.(2)CHP/Hb・MB法によりポリフェノール類の抗酸化能が測定できる.(3)ポリフェノール類の抗酸化能の序列が,同一骨格を持つグループ内では,分子中の水酸基の数に依存する.","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Using CHP / Hb･MB method, we measured antioxidant activity of red wine ( 6 varieties), white wine ( 7 varieties) and polyphenol ( 8 varieties). The main points are briefly summarized in the following outline. 1. Wine had high level of antioxidant activity, and not always red wine had antioxidant activity higher than white wine. 2. CHP / Hb･MB method could measure the antioxidant activity ofpolyphenols contained in wine. 3. Antioxidant activity of polyphenols depended on the number of hydroxyl group in their molecules within the same classification.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟県立看護短期大学紀要委員会","subitem_publisher_language":"ja"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10556238","subitem_source_identifier_type":"NCID"}]},"item_3_version_type_15":{"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":"石沢,  信人","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"杉田,  収","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中野,  正春","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"松戸,  隆之","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岡田,  正彦","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-11-16"}],"displaytype":"detail","filename":"70016-016.pdf","filesize":[{"value":"929.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"70016-016.pdf","url":"https://niconurs.repo.nii.ac.jp/record/108/files/70016-016.pdf"},"version_id":"f870046d-9e14-4903-8671-8b4b8a960752"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"クメンヒドロペルオキシド/ヘモグロビン・メチレンブルー法","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"抗酸化能","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ワイン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ポリフェノール","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"cumene hydroperoxide / hemoglobin･methylene blue method","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidant activity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"wine","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"polyphenol","subitem_subject_language":"en","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":"ワインに含まれるポリフェノールの抗酸化能","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ワインに含まれるポリフェノールの抗酸化能","subitem_title_language":"ja"},{"subitem_title":"Antioxidant activities of plyphenols contained in wine","subitem_title_language":"en"}]},"item_type_id":"3","owner":"22","path":["18"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-03-28"},"publish_date":"2010-03-28","publish_status":"0","recid":"108","relation_version_is_last":true,"title":["ワインに含まれるポリフェノールの抗酸化能"],"weko_creator_id":"22","weko_shared_id":-1},"updated":"2023-12-11T06:43:34.049513+00:00"}