{"created":"2021-03-01T06:13:31.700186+00:00","id":10645,"links":{},"metadata":{"_buckets":{"deposit":"ed7d308b-2b49-4432-a441-75cf085c93b1"},"_deposit":{"id":"10645","owners":[],"pid":{"revision_id":0,"type":"depid","value":"10645"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00010645","sets":["1016:1018:1019:1043"]},"author_link":["33621","33622","33623","33624","33625"],"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_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1991-07-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"44","bibliographicPageStart":"35","bibliographicVolumeNumber":"28","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":"今回，砂糖の約2000倍の甘味を持つといわれるペリラルチンと類似構造を有するように，甘味発現のAH-B-X系に基づき，①オキシムをシッフ塩基に置き換えたアナローグ，②オキシムをペプチド結合に置き換え，水酸基を持つアミノ酸Ser，Thrを導入したアナローグを合成した。　①では，perillaldehydeや，他のアルデヒドにアミンを導入したものについても呈味は得られなかった。　②の場合，Ｃ端保護Thr，Serに有機酸を導入した場合苦味を呈し，Ｃ端無保護の時酸味となった。ところが，Ferulic acidを導入した場合，Ｃ端保護時で甘味を呈した。このことから，Ferulic acidの特殊な構造と，SerおよびThrの水酸基の位置が微妙に甘味に関連している事が推定される。","subitem_description_language":"ja","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. 28(1): 35-44 (1991)","subitem_description_type":"Other"}]},"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":"茅原,  紘"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"川上,  晃"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"奥谷,  能彦"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中西,  潮"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"只左,  弘治"}],"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":"v28n01_04.pdf","filesize":[{"value":"769.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"v28n01_04.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/10645/files/v28n01_04.pdf"},"version_id":"8aa6e036-4546-41d2-80d0-7b655db6bbfb"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Schiff base","subitem_subject_scheme":"Other"},{"subitem_subject":"Sweet taste","subitem_subject_scheme":"Other"},{"subitem_subject":"Ferulic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"Perillartine","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ペリラルチン類似構造を有する化合物の合成とその呈味","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ペリラルチン類似構造を有する化合物の合成とその呈味","subitem_title_language":"ja"},{"subitem_title":"Synthesis of Perillartine Analogues and Evaluation of Taste","subitem_title_language":"en"}]},"item_type_id":"6","owner":"1","path":["1043"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-12-27"},"publish_date":"2007-12-27","publish_status":"0","recid":"10645","relation_version_is_last":true,"title":["ペリラルチン類似構造を有する化合物の合成とその呈味"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-01-06T02:18:58.578363+00:00"}