{"created":"2023-07-25T08:09:47.013356+00:00","id":9432,"links":{},"metadata":{"_buckets":{"deposit":"169293e7-742e-4cd8-a500-0ed4ac8a04ee"},"_deposit":{"created_by":29,"id":"9432","owners":[29],"pid":{"revision_id":0,"type":"depid","value":"9432"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00009432","sets":["228:271:4954","43:44"]},"author_link":["3253","93995"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1990-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"48","bibliographicPageStart":"43","bibliographicVolumeNumber":"40","bibliographic_titles":[{"bibliographic_title":"鹿兒島大學農學部學術報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the Faculty of Agriculture, Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1990-03-15","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"キンカン(Fortunella crassifolia Swingle)とポンカン(Citrus reticulata Blanco)の成熟中の揮発性成分の変化とポンカンの貯蔵中の揮発性成分の消長を測定した.またエセホン処理による揮発性成分の影響の有無についても検討した.1.キンカン果皮のエチルエーテル抽出精油はリモネンが53～59%を占め, つづいてミルセン, 酢酸エチル, エタノール, α-ピネン, 酢酸テルピニル, リナロール, l-カルボン等が多かった.このうちミルセンが成熟に伴って増加した(10.9～14.2%).さらにα-ピネン, リナロール, β-ピネン, シトロネラールも増加したが, trans-2-ノネナール, ネロール, α-テルピネオール, 酢酸オクチルは減少した.2.ポンカンの精油はリモネンが成熟中35.6～37.7%, 貯蔵中33.1～37.6%を占め, つづいてγ-テルピネン(13.7～16.5%), リナロール, ミルセン, オクタナールが多く, 貯蔵すると特にリナロールが減少し, 逆にミルセンは増加した.予措(4%)した果実は低沸点成分の割合が対照区より少なくなった.3.ヘッドスペースガス分析ではキンカンで検出されなかったブタノール, p-シメン, リナロールがポンカンで検出され, またα-ピネン, β-ピネン, ミルセン, リモネン, γ-テルピネンはキンカンと比べて特に多くポンカンに含まれていた.4.キンカンのエセホン処理ではミルセン, 酢酸エチル, アセトアルデヒドの増加傾向があったが, 高沸点成分は対照区より少なくなるものが多かった.ポンカンの精油成分ではエセホン処理の影響はほとんど認められなかった.ヘッドスペースガス分析ではエセホン処理により, 低沸点成分は多くなり, 高沸点成分は処理区が少なくなる傾向にあった.特にリモネン, ミルセン, γ-テルピネンが少なかった.キンカンはほとんどすべての処理区で揮発性成分が少なかった.","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04530845","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040603","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"610","subitem_subject_scheme":"NDC"}]},"item_7_subject_20":{"attribute_name":"NIIsubject","attribute_value_mlt":[{"subitem_subject":"農学","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_7_version_type_14":{"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open 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Treatment","subitem_title_language":"en"}]},"item_type_id":"7","owner":"29","path":["44","4954"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-04"},"publish_date":"2015-06-04","publish_status":"0","recid":"9432","relation_version_is_last":true,"title":["キンカンとポンカン果実の成熟及び貯蔵中の揮発性成分とエセホン処理の影響"],"weko_creator_id":"29","weko_shared_id":-1},"updated":"2025-06-23T01:16:12.648821+00:00"}