{"created":"2023-05-15T11:33:53.574976+00:00","id":159,"links":{},"metadata":{"_buckets":{"deposit":"e3f7ec8f-2969-44e6-a106-fcb8f24fa5a1"},"_deposit":{"created_by":2,"id":"159","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"159"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000159","sets":["2:6:7"]},"author_link":["7416","7415","7413","7414"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"16","bibliographicPageStart":"13","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"Chugokugakuen journal"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"A simple high-performance liquid chromatographic procedure was to determine levels of ascorbic acid and dehydroascorbic acid in vegetables that composed of reduction of dehydroascorbic acid to ascorbic acid by DL-homocysteine and the use of tetra-n-butylammonium bromide as an ion-pairing regent in the mobile phase. This method was used to determine the ascorbic acid, dehydroascorbic acid and total ascorbic acid content in 15 fresh vegetables. Sweet peppers and broccoli contained more than 80mg/l00g of TAA, while Chinese chives, tomatoes, Japanese radishes and carrots contained less than 20mg/l00g of TAA of edible portion. Many vegetables contained an inside level from 33 to 58mg/l00g. There is a difference in the content ratio of AA and DRAA according to vegetables.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国学園大学/中国短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"110006426549","subitem_relation_type_select":"NAID"}}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"中国学園大学/中国短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11806612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-1452","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugokugakuen University / Chugoku Junior Cllege"}]},"item_10002_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":"嶋田, 義弘"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高, 早苗"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shimada, Yosihiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ko, Sanae","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-10-04"}],"displaytype":"detail","filename":"5_013_016.pdf","filesize":[{"value":"286.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"5_013_016.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/159/files/5_013_016.pdf"},"version_id":"c0cd9b7d-ae39-42ad-b496-2e52b15e60d6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ascorbic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dehydroascorbic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"vegetables","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"high-performance liquid chromatography","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ascorbic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dehydroascorbic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"vegetables","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"high-performance liquid chromatography","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Quantitative Determination of Ascorbic Acid in Vegetables by High-Performance Liquid Chromatography","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Quantitative Determination of Ascorbic Acid in Vegetables by High-Performance Liquid Chromatography","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["7"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-04"},"publish_date":"2018-10-04","publish_status":"0","recid":"159","relation_version_is_last":true,"title":["Quantitative Determination of Ascorbic Acid in Vegetables by High-Performance Liquid Chromatography"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T11:54:24.296633+00:00"}