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ヘッドスペース法 ", "subitem_subject_scheme": "Other"}, {"subitem_subject": " 香気成分 ", "subitem_subject_scheme": "Other"}, {"subitem_subject": " 精油成分", "subitem_subject_scheme": "Other"}, {"subitem_subject": "sweet basil ", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": " head space method ", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": " steam distillation method ", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": " essential oil ", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": " flavor", "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": 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スイートバジルの葉の着生位置による香気成分および精油成分の変化
https://nodai.repo.nii.ac.jp/records/321
https://nodai.repo.nii.ac.jp/records/321bcacea6a-fba9-46c2-bd92-59e527494951
名前 / ファイル | ライセンス | アクション |
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KJ00005049275.pdf (314.7 kB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2008-09-16 | |||||
タイトル | ||||||
タイトル | スイートバジルの葉の着生位置による香気成分および精油成分の変化 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Changes in Flavor and Essential Oil Components by Location of Leaf in Sweet Basil (Ocimum basilicum L.) | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | スイートバジル | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 葉の着生位置 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ヘッドスペース法 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 香気成分 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 精油成分 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sweet basil | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | head space method | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | steam distillation method | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | essential oil | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | flavor | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00164184 | |||||
論文名よみ | ||||||
タイトル | スイートバジル ノ ハ ノ チャクセイイチ ニ ヨル コウキ セイブン オヨビ セイユ セイブン ノ ヘンカ | |||||
著者 |
市村, 匡史
× 市村, 匡史× 野口 有里紗× 木村 正典× ICHIMURA, Masashi× NOGUCHI Arisa× KIMURA Masanori |
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著者所属(日) | ||||||
東京農業大学農学部農学科 | ||||||
著者所属(日) | ||||||
東京農業大学農学部農学科 | ||||||
著者所属(日) | ||||||
東京農業大学農学部バイオセラピー学科 | ||||||
著者所属(英) | ||||||
en | ||||||
Department of Agriculture, Faculty of Agriculture, Tokyo University of Agriculture | ||||||
著者所属(英) | ||||||
en | ||||||
Department of Agriculture, Faculty of Agriculture, Tokyo University of Agriculture | ||||||
著者所属(英) | ||||||
en | ||||||
Department of Applied Biophilia, Faculty of Agriculture, Tokyo University of agriculture | ||||||
記事種別(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 論文 | |||||
記事種別(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article | |||||
抄録(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 着生位置を異にするスイートバジルの葉の香りをガスクロマトグラフィーのヘッドスペース法による香気成分と水蒸気蒸留法で得た精油成分で比較検討した。葉の香気成分は,主枝葉,側枝葉ともα-pinene, β-pinene, 1,8-cineol, linaloolの4成分が検出され,1,8-cineolの割合が最も高かった。低沸点成分であるα-pineneとβ-pineneは水蒸気蒸留法では極めて少なかったが,ヘッドスペース法では5%内外と多かった。同じく低沸点成分である1,8-cineolは水蒸気蒸留法では5%以下であったのに対して,ヘッドスペース法では30%以上と多かった。こうしたことから,生葉の香りに対しては低沸点成分が重要な役割を果たしていることが明らかとなった。 | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Summary : The flavor of fresh sweet basil (Ocimum basilicum L.) leaves from different locations was investigated by the comparison between flavor components in head space method and essential oil components in steam distillation method for gas chromatography. Four flavor components which were α-pinene, β-pinene, 1,8-cineol and linalool were identified in the fresh leaves on the main stem and lateral branch by head space method and 1,8-cineol showed the highest percentage. α-pinene and β-pinene with low boiling point which were detected only very little by steam distillation method, were detected about 5% by head space method. Similarly, 1,8-cineol which occupied under 5% of essential oil, was detected above 30% by head space method. Therefore, these components with low boiling point had on important role in the flavor of fresh leaves. | |||||
書誌情報 | 巻 53, 号 2, p. 91-95 | |||||
レポート・講演番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | E | |||||
表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 1 | |||||
アクセション番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | KJ00005049275 |