{"created":"2023-06-23T12:18:45.050952+00:00","id":568,"links":{},"metadata":{"_buckets":{"deposit":"7b7a8d7a-ddf8-4230-9adb-05c14229d9c0"},"_deposit":{"created_by":22,"id":"568","owners":[22],"pid":{"revision_id":0,"type":"depid","value":"568"},"status":"published"},"_oai":{"id":"oai:niconurs.repo.nii.ac.jp:00000568","sets":["25:42:45"]},"author_link":["1634"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-06","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"41","bibliographicPageStart":"36","bibliographicVolumeNumber":"16","bibliographic_titles":[{"bibliographic_title":"学長特別研究費研究報告書","bibliographic_titleLang":"ja"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"赤ワインと白ワインは共に,人LDL(低比重リポタンパク)の酸化に対して強力な抗酸化作用を有している.ワインの抗酸化能は我々が開発した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)法で測定可能であった.赤ワイン(n=2),赤・白無添加ワイン(n=2),白ワイン(n=2)の抗酸化能は,それぞれ2200nmol/ml,350nmol/ml,830nmol/mlであった.ワインの酸化防止剤として添加された亜硫酸ナトリウムからの遊離型亜硫酸(二酸化硫黄)は,ワインが持つ天然の抗酸化物質のように振舞った.亜硫酸ナトリウムの添加目的はワイン中の酵素であるポリフェノールオキシダーゼの不活性化と,野生種酵母や細菌の増殖抑制である.ワイン中の遊離型亜硫酸(二酸化硫黄)の濃度は平均14.5mgと報告されていることから,ワインに添加された亜硫酸ナトリウムの抗酸化能はCHP/Hb･MB法では,約180nmol/mlと推定された.亜硫酸ナトリウム無添加ワインの抗酸化能は通常の赤ワインの1/6であり,白ワインの1/2であった.ワインの添加物である亜硫酸ナトリウムは我々にとっては好ましくないものと言われているが,無添加ワインの抗酸化能は低いレベルであった.","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Red and white wines have potent antioxidant properties for oxidation of human low-density lipoproteins. The antioxidant activities of wine were determined by the cumene hydroperoxide/haemoglobin- methylene blue (CHP/Hb- MB) method that was developed by us. The antioxidant activities of red wine (n = 2), additive-free red and white wines (n = 2), and white wine (n = 2) averaged 2200 nmol/ml, 350 nmol/ml, and 830 nmol/ml, respectively. Sulfur dioxide as an antioxidant additive for wine behaved like natural antioxidants in wine.The purpose of sulfur dioxide is to inhibit polyphenol oxidase enzymes and to inhibit the growth of wild yeast or bacteria. The amount found in wine averages 14.5 mg/L as free sulfur dioxide. The level of antioxidant activity of sulfur dioxide in wine was estimated at about 180 nmol/ml by CHP/Hb- MB method.The antioxidant activity of additive-free wine was about one-sixth that of red wine and one-half that of white wine. It is commonly said of sulfur dioxide in wine that the taste is not pleasing. However, the activity of two kinds of additive-free wine was low.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟県立看護大学","subitem_publisher_language":"ja"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11986773","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":"杉田,  収","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":"70010-009.pdf","filesize":[{"value":"744.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"70010-009.pdf","url":"https://niconurs.repo.nii.ac.jp/record/568/files/70010-009.pdf"},"version_id":"6af9f40b-d001-461a-9b12-018d5566cc04"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"活性酸素","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"抗酸化物質","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ワイン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"亜硫酸ナトリウム","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"クメンヒドロペルオキシド/ヘモグロビン・メチレン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ブルー法","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"active oxygen","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidants","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"wine","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sodium sulfide","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cumene hydroperoxide/haemoglobin・methylene","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"blue method","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":"ワインの抗酸化能に与える亜硫酸ナトリウムの影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ワインの抗酸化能に与える亜硫酸ナトリウムの影響","subitem_title_language":"ja"},{"subitem_title":"Effect of Sulfur Dioxide on Antioxidant Activity of Wine","subitem_title_language":"en"}]},"item_type_id":"3","owner":"22","path":["45"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-03-29"},"publish_date":"2010-03-29","publish_status":"0","recid":"568","relation_version_is_last":true,"title":["ワインの抗酸化能に与える亜硫酸ナトリウムの影響"],"weko_creator_id":"22","weko_shared_id":-1},"updated":"2023-12-07T06:15:17.897414+00:00"}