{"created":"2023-05-15T16:39:34.667175+00:00","id":13522,"links":{},"metadata":{"_buckets":{"deposit":"6c627ea7-71b3-400e-96b2-f7b4de476342"},"_deposit":{"created_by":2,"id":"13522","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"13522"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00013522","sets":["73:74"]},"author_link":["48745","48747","48748","48746","48749","48750"],"item_2_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"836","bibliographicPageStart":"830","bibliographicVolumeNumber":"129","bibliographic_titles":[{"bibliographic_title":"Food Chemistry"}]}]},"item_2_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"A new epicatechin oxidation product with a 3,6-dihydro-6-oxo-2H-pyran-2- carboxylic acid moiety was isolated from a commercially available post-fermented tea that is produced by microbial fermentation of green tea. The structure of this product was determined by spectroscopic methods. A production mechanism that includes the oxygenative cleavage of the catechol B-ring of (-)-epicatechin is proposed. In addition, polymeric polyphenols were separated from the post-fermented tea and partially characterised by 13C NMR spectroscopy and gel-permeation chromatography. The polymers appear to be primarily composed of epigalloacetechin-3-O-gallate and the molecular weight (Mn) of the acetylated form was estimated to be ∼3500.","subitem_description_type":"Abstract"}]},"item_2_description_63":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"Food Chemistry, 129(3), pp.830-836; 2011","subitem_description_type":"Other"}]},"item_2_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier"}]},"item_2_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.foodchem.2011.05.031","subitem_relation_type_select":"DOI"}}]},"item_2_rights_13":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright © 2011 Elsevier Ltd All rights reserved."}]},"item_2_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA00649137","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03088146","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_16":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Jiang, He-yuan"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shii, Takuya"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Matsuo, Yosuke"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tanaka, Takashi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Jiang, Zhi-Hong"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kouno, Isao"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-22"}],"displaytype":"detail","filename":"FooChe129_830.pdf","filesize":[{"value":"693.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"FooChe129_830.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/13522/files/FooChe129_830.pdf"},"version_id":"aec48d3b-5115-4570-8745-1d0bbc443bcf"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Catechin","subitem_subject_scheme":"Other"},{"subitem_subject":"Oxidation","subitem_subject_scheme":"Other"},{"subitem_subject":"Polyphenol","subitem_subject_scheme":"Other"},{"subitem_subject":"Post-fermented tea","subitem_subject_scheme":"Other"},{"subitem_subject":"Tea","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":"A new catechin oxidation product and polymeric polyphenols of post-fermented tea","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"A new catechin oxidation product and polymeric polyphenols of post-fermented tea"}]},"item_type_id":"2","owner":"2","path":["74"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-08-24"},"publish_date":"2011-08-24","publish_status":"0","recid":"13522","relation_version_is_last":true,"title":["A new catechin oxidation product and polymeric polyphenols of post-fermented tea"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-05-15T19:04:28.439144+00:00"}