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Electrospray Ionization-Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization
http://hdl.handle.net/10091/10744
http://hdl.handle.net/10091/1074494f45ff6-5f08-4f5b-afae-d6e0d2aa7849
| 名前 / ファイル | ライセンス | アクション |
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Electrospray_Ionization-Mass_Spectrometric_Measurement_Sake.pdf (445.8 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||||||||||||||
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| 公開日 | 2010-11-01 | |||||||||||||||||||||||
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| タイトル | Electrospray Ionization-Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization | |||||||||||||||||||||||
| 言語 | ||||||||||||||||||||||||
| 言語 | eng | |||||||||||||||||||||||
| DOI | ||||||||||||||||||||||||
| 関連識別子 | https://doi.org/10.2116/analsci.26.379 | |||||||||||||||||||||||
| 関連名称 | 10.2116/analsci.26.379 | |||||||||||||||||||||||
| 資源タイプ | ||||||||||||||||||||||||
| 資源 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||||||||
| タイプ | journal article | |||||||||||||||||||||||
| 著者 |
Moriwaki, Hiroshi
× Moriwaki, Hiroshi
× Hagiwara, Ayaka
× Takasaki, Midori
× Izumi, Fuminori
× Watanabe, Arata
× Shimizu, Ryo
× Kuribayashi, Natsuko
× Totani, Yui
× Suzuki, Yuka
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| 信州大学研究者総覧へのリンク | ||||||||||||||||||||||||
| 氏名 | Moriwaki, Hiroshi | |||||||||||||||||||||||
| URL | http://soar-rd.shinshu-u.ac.jp/profile/ja.jCyFjFkV.html | |||||||||||||||||||||||
| 出版者 | ||||||||||||||||||||||||
| 出版者 | JAPAN SOC ANALYTICAL CHEMISTRY | |||||||||||||||||||||||
| 引用 | ||||||||||||||||||||||||
| 内容記述 | Analytical Sciences.26(3):379-382 (2010) | |||||||||||||||||||||||
| 書誌情報 |
Analytical Sciences 巻 26, 号 3, p. 379-382, 発行日 2010-03 |
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| 抄録 | ||||||||||||||||||||||||
| 内容記述 | A rapid method for the characterization of sake by measuring the ratio of the peak intensities of taste components in sake, using electrospray ionization/mass spectrometry (ESI/MS) has been developed. Twenty-six different kinds of sake samples were collected and analyzed by ESI/MS. The ESI/MS ion peaks were assigned to amino acids, organic acids, and sugars. Principal component analysis was performed using the respective peak intensities obtained by ESI/MS measurements. As a result, the cumulative proportion of the two first principal components was over 70%, and these components could be used for the characterization of sake. | |||||||||||||||||||||||
| 資源タイプ（コンテンツの種類） | ||||||||||||||||||||||||
| ISSN | ||||||||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||||||||
| 収録物識別子 | 0910-6340 | |||||||||||||||||||||||
| 書誌レコードID | ||||||||||||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||||||||||||
| 収録物識別子 | AA10500785 | |||||||||||||||||||||||
| 権利 | ||||||||||||||||||||||||
| 権利情報 | Copyright (c) 2010 by The Japan Society for Analytical Chemistry | |||||||||||||||||||||||
| 出版タイプ | ||||||||||||||||||||||||
| 出版タイプ | VoR | |||||||||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||||||||
| WoS | ||||||||||||||||||||||||
| URL | http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=ShinshuUniv&SrcApp=ShinshuUniv&DestLinkType=FullRecord&DestApp=WOS&KeyUT=000276056200017 | |||||||||||||||||||||||
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Moriwaki, Hiroshi, Hagiwara, Ayaka, Takasaki, Midori, Izumi, Fuminori, Watanabe, Arata, Shimizu, Ryo, Kuribayashi, Natsuko, Totani, Yui, Suzuki, Yuka, 2010, Electrospray Ionization-Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization: JAPAN SOC ANALYTICAL CHEMISTRY, 379–382 p.
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