{"created":"2023-07-25T11:04:43.492687+00:00","id":7886,"links":{},"metadata":{"_buckets":{"deposit":"73a980e2-18d2-4b6c-b91d-7548411639cb"},"_deposit":{"created_by":4,"id":"7886","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"7886"},"status":"published"},"_oai":{"id":"oai:nipr.repo.nii.ac.jp:00007886","sets":["1259:906:963"]},"author_link":["12913","13001","12995","13002","12996","12903"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"ナンキョクカイ ライギョダマシ ギョニク ノ シシツ ブンセキ"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1976-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"135","bibliographicPageStart":"129","bibliographicVolumeNumber":"57","bibliographic_titles":[{"bibliographic_title":"南極資料"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大野, 佳美"},{"creatorName":"オオノ, ヨシミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"矢野, 郁也"},{"creatorName":"ヤノ, イクヤ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"和栗, 修"},{"creatorName":"ワグリ, オサム","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"OHNO, Yoshimi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"YANO, Ikuya","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"WAGURI, Osamu","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"南極産ライギョダマシ(Dissostichus mawsoni NORMAN)骨格筋の脂質ならびに脂肪酸分析を行い,次の結果を得た.中性脂質は総脂質の98%を占めたが,リン脂質はわずか2%,またはそれ以下であることが薄層クロマトグラフィー,およびカラムクロマトグラフィー分析により明らかとなった.直接ガスクロマトグラフィーによって,トリグリセリドの主要分子種はC_<44>,C_<46>,C_<48>,C_<50>,C_<52>およびC_<54>であり,その脂肪酸組成は他の海産魚油中のものと類似しており,主要成分はC_<16:0>,C_<18:0>,C_<16:1>,C_<18:1>,C_<18:2>,C_<20:5>およびC_<22:6>で,少量ながらC_<20:1>,C_<22:1>およびC_<24:1>が含まれていた.また,グリセリドにおける脂肪酸の位置特異性をリパーゼ,およびホスホリパーゼA_2を用いてしらべたところ,1位には飽和およびモノエン脂肪酸が結合し,2位には多不飽和脂肪酸が多く結合していた.","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Lipid and fatty acid composition of skeletal muscle of antarctic giant fish (Dissostichus mawsoni NORMAN) were examined. Thin-layer and column chromatography showed that the neutral lipids made up 98% of the total lipids, while phospholipids only 2% or less. The direct gas chromatographic analysis of triglycerides revealed that the major molecular species were C_<44>, C_<46>, C_<48>, C_<50>, C_<52> and C_<54>, that their fatty acid composition resembled the other edible oil of marine fishes, and that the major components were C_<16 : 0>, C_<18 : 0>, C_<16 : 1>, C_<18 : 1>, C_<18 : 2>, C_<20 : 5> and C_<22 : 6> with smaller amounts of C_<20 : 1>, C_<22 : 1> and C_<24 : 1>. The positional distributions of fatty acid on glycerides was also determined by lipase and phospholipase A_2 treatment and it showed that saturated and monoenoic fatty acids occurred in 1 position, while polyunsaturated fatty acids in 2 position, exclusively.","subitem_description_type":"Other"}]},"item_1_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15094/00007886","subitem_identifier_reg_type":"JaLC"}]},"item_1_publisher_22":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立極地研究所"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00181831","subitem_source_identifier_type":"NCID"}]},"item_1_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00857289","subitem_source_identifier_type":"ISSN"}]},"item_1_subject_21":{"attribute_name":"国際十進分類法","attribute_value_mlt":[{"subitem_subject":"59(26)","subitem_subject_scheme":"UDC"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Osaka City University Medical School"},{"subitem_text_language":"en","subitem_text_value":"Osaka City University Medical School"},{"subitem_text_language":"en","subitem_text_value":"Osaka City University Medical School"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"研究ノート"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Scientific Note"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"大阪市立大学医学部"},{"subitem_text_value":"大阪市立大学医学部"},{"subitem_text_value":"大阪市立大学医学部"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1976-12-01"}],"displaytype":"detail","filename":"KJ00002476989.pdf","filesize":[{"value":"2.8 MB"}],"format":"application/pdf","licensetype":"license_6","mimetype":"application/pdf","url":{"label":"KJ00002476989","url":"https://nipr.repo.nii.ac.jp/record/7886/files/KJ00002476989.pdf"},"version_id":"76205e9d-d7a7-4719-9935-41cdff665100"}]},"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":"南極海ライギョダマシ魚肉の脂質分析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"南極海ライギョダマシ魚肉の脂質分析"},{"subitem_title":"Lipids and Fatty Acids of Antarctic Giant Fish","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["963"],"pubdate":{"attribute_name":"公開日","attribute_value":"1976-12-01"},"publish_date":"1976-12-01","publish_status":"0","recid":"7886","relation_version_is_last":true,"title":["南極海ライギョダマシ魚肉の脂質分析"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-07-25T11:51:10.874483+00:00"}