{"created":"2023-06-23T12:18:19.061971+00:00","id":97,"links":{},"metadata":{"_buckets":{"deposit":"d85a8676-7fa7-407d-98ea-9d45fada6a18"},"_deposit":{"created_by":22,"id":"97","owners":[22],"pid":{"revision_id":0,"type":"depid","value":"97"},"status":"published"},"_oai":{"id":"oai:niconurs.repo.nii.ac.jp:00000097","sets":["8:14:17"]},"author_link":["260","261","262","263"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"3","bibliographicVolumeNumber":"3","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":"我々は,赤ワイン・白ワイン・その他のアルコール性飲料(ビール,日本酒)・非アルコール性飲料(日本茶,コーヒー,紅茶,昆布茶)および数種類の純化合物の抗酸化能を,CHP/Hb・MB法を用いて測定した.本法はCHP溶液への試料添加による還元反応後の残存CHP濃度を,分光光度計で測定するものである.我々の得た結論は以下の3点である:1.CHP/Iib・MB法は各種飲料物の抗酸化能を測定できる.2.ワインは高い抗酸化能を有するアルコール性飲料である.3.赤ワインは白ワインよりも高い抗酸化能を示すが,白ワインにも高い抗酸化能が認められるので赤ワインにこだわる必要はない.","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"We measured antioxidant activities of red and white wines, other various alcoholic and nonalcoholic beverages (beer, sake, Japanese tea, coffee, tea, and konbucha) and some pure chemical compound solution by CHP/Hb･MB method. This is the method that measure the remaining CHP concentration after reducing reaction caused by adding specimen to CHP solution by a spectrum photometer. Wehave conclusion as follows: 1. CHP/Hb･MB method can measure antioxidant activities in various beverages. 2. Wine is the alcoholic beverage which had high antioxidant activity. 3. Red wine contained high antioxidant activity than white wine, but white wine contained antioxidant activities high fully, too. So we need not to be concerned with red wine.","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":"斎藤,  秀晁","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中野,  正春","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":"70015-003.pdf","filesize":[{"value":"806.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"70015-003.pdf","url":"https://niconurs.repo.nii.ac.jp/record/97/files/70015-003.pdf"},"version_id":"77647a91-0ecd-45da-9d22-4dc6d34bf2a3"}]},"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":"アルコール飲料","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"非アルコール飲料","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":"alcohol beverages","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"non-alcohol beverages","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":"ワインと各種飲料物の抗酸化能","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ワインと各種飲料物の抗酸化能","subitem_title_language":"ja"},{"subitem_title":"Antioxidant activity of wines and various beverages.","subitem_title_language":"en"}]},"item_type_id":"3","owner":"22","path":["17"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-03-28"},"publish_date":"2010-03-28","publish_status":"0","recid":"97","relation_version_is_last":true,"title":["ワインと各種飲料物の抗酸化能"],"weko_creator_id":"22","weko_shared_id":-1},"updated":"2023-12-15T07:29:29.465903+00:00"}