WEKO3
アイテム
マコンブの無機成分に関する研究（１）：部位と組織の違いによる無機成分の分布
https://hju.repo.nii.ac.jp/records/892
https://hju.repo.nii.ac.jp/records/892d88af9fc-4cf8-4c76-a22c-cab4360ba08f
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
ronsyu39okuda.pdf (3.5 MB)
|
|
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2023-03-03 | |||||||||||
| タイトル | ||||||||||||
| タイトル | マコンブの無機成分に関する研究（１）：部位と組織の違いによる無機成分の分布 | |||||||||||
| 言語 | ja | |||||||||||
| タイトル | ||||||||||||
| タイトル | Inorganic Elements in the Tangle Laminaria japonica Areschoug (1)：distribution differences according to the location and tissue | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | マコンブ | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 無機成分 | |||||||||||
| 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 | |||||||||||
| 著者 |
奥田, 弘枝
× 奥田, 弘枝
× Okuda, Hiroe
|
|||||||||||
| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | Seaweeds are very rich in inoriganic and vitamins, this being one of the characteristics, in comparison to other vegetables in general. Although many analytical reports have involved the quantities of the inorganic constituents, little is known about their distribution in the tangle tissues and the effects of cooking on the changes in the constituents. The purpose of the present study is to investigate the softening mechanisms of the tangle and changes in the nutritive value during cooking. Fresh tangles Laminaria japonica Areschoug of the second year were used, and the distribution and changes in inorganic constituents in the tissues before and after cooking were observed by an energy dispersive X-ray microanalytical electron microscope. Results are summarized as follows: 1. Inorganic constituents of the tangle leaves were mainly C1, K, Na, Ca, Mg and P, and a trace of Fe, Zn and Cu. 2. The quantities of inorganic constituents were varied among the tangles from different districts. 3. Chloride ions were mostly distributed at the center part of the leaf; potassium at the leaf apex; and phosphorus, sulfur and calcium at the basal part of the leaf around the growth points. 4. Main constituents of the leaf cooked in water were potassium, chloride and sodium, and in the cell wall calcium and potassium. |
|||||||||||
| 書誌情報 |
広島女学院大学論集 巻 39, p. 193-213, 発行日 1989-12-20 |
|||||||||||
| 出版者 | ||||||||||||
| 出版者 | 広島女学院大学 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 0374-8057 | |||||||||||
| フォーマット | ||||||||||||
| 内容記述タイプ | Other | |||||||||||
| 内容記述 | application/pdf | |||||||||||
| 著者版フラグ | ||||||||||||
| 出版タイプ | VoR | |||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||
