{"created":"2021-03-01T06:13:28.130418+00:00","id":10587,"links":{},"metadata":{"_buckets":{"deposit":"ad6070ff-9da2-4d65-979b-f5f1cef6b2f7"},"_deposit":{"id":"10587","owners":[],"pid":{"revision_id":0,"type":"depid","value":"10587"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00010587","sets":["1016:1018:1019:1037"]},"author_link":["33459","33460","33461"],"item_1628147817048":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_6_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"トウガラシの辛味成分のHPLC分析法と試料調製法","subitem_alternative_title_language":"ja"}]},"item_6_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1998-03-23","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"102","bibliographicPageStart":"97","bibliographicVolumeNumber":"34","bibliographic_titles":[{"bibliographic_title":"信州大学農学部紀要"}]}]},"item_6_description_20":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The feature of chili pepper (Capsicum sp.) is its peculiar pungency, whose principle is called capsaicinoid. In the breeding of chili pepper, quantitative determination of capsaicinoid content is indispensable. To establish a quantitative analysis method of capsaicinoid using high performance liquid chromatography (HPLC), method of sample preparation and capsaicinoid extraction and the operating condition for the analysis were examined. Sampling method of fruits for the analysis was discussed in consideration of the variation among fruits. In genetically homogeneous variety such as commercial varieties, randomly collected bulk samples of 10 fruits is thought to be enough for the analysis with about 5 % of coefficient of variation. Metaxenia, the effect of pollen genotype on capsaicinoid content, was not observed, so it is concluded that open pollinated fruits can be used as the sample for quantitative determination of capsaicinoid.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_6_description_30":{"attribute_name":"資源タイプ（コンテンツの種類）","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_6_description_5":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"信州大学農学部紀要. 34(2): 97-102 (1998)","subitem_description_type":"Other"}]},"item_6_link_3":{"attribute_name":"信州大学研究者総覧へのリンク","attribute_value_mlt":[{"subitem_link_text":"Matsushima, K","subitem_link_url":"http://soar-rd.shinshu-u.ac.jp/profile/ja.uayFPUkh.html"}]},"item_6_publisher_4":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"信州大学農学部"}]},"item_6_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0583-0621","subitem_source_identifier_type":"ISSN"}]},"item_6_source_id_40":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00121352","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Minami,  M"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Matsushima,  K"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ujihara,  A"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-25"}],"displaytype":"detail","filename":"v34n02_06.pdf","filesize":[{"value":"287.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"v34n02_06.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/10587/files/v34n02_06.pdf"},"version_id":"51b6a110-ffe4-4574-aca3-a2b6fd5ac412"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Capsicum","subitem_subject_scheme":"Other"},{"subitem_subject":"chili pepper","subitem_subject_scheme":"Other"},{"subitem_subject":"capsaicinoid","subitem_subject_scheme":"Other"},{"subitem_subject":"HPLC analysis","subitem_subject_scheme":"Other"},{"subitem_subject":"metaxenia","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Quantitative Analysis of Capsaicinoid in Chili Pepper (Capsicum sp.) by High Performance Liquid Chromatograpy : Operating Condition, Sampling and Sample Preparation","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Quantitative Analysis of Capsaicinoid in Chili Pepper (Capsicum sp.) by High Performance Liquid Chromatograpy : Operating Condition, Sampling and Sample Preparation","subitem_title_language":"en"}]},"item_type_id":"6","owner":"1","path":["1037"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-01-15"},"publish_date":"2008-01-15","publish_status":"0","recid":"10587","relation_version_is_last":true,"title":["Quantitative Analysis of Capsaicinoid in Chili Pepper (Capsicum sp.) by High Performance Liquid Chromatograpy : Operating Condition, Sampling and Sample Preparation"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-01-06T02:55:13.962511+00:00"}