{"created":"2021-03-01T07:05:45.906378+00:00","id":27457,"links":{},"metadata":{"_buckets":{"deposit":"ec878e61-1ef4-4b41-8d67-6598fd66942e"},"_deposit":{"id":"27457","owners":[],"pid":{"revision_id":0,"type":"depid","value":"27457"},"status":"published"},"_oai":{"id":"oai:tsukuba.repo.nii.ac.jp:00027457","sets":["160:521","3:62:5588:592"]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"365","bibliographicPageStart":"359","bibliographicVolumeNumber":"134","bibliographic_titles":[{"bibliographic_title":"Food chemistry"}]}]},"item_5_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"中嶋, 光敏"}],"nameIdentifiers":[{}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The natural existence of the irradiation markers, namely, 2-decylcyclobutanone (2-DCB) and 2-dodecylcyclobutanone (2-dDCB), in nutmeg (Myristica fragrans) has recently been reported. In this study, 2-DCB and 2-dDCB were extracted from nutmeg of five different origins using supercritical fluid extraction (SFE). A 50-kGy irradiated sample was used to optimise the parameters of SFE and solid-phase extraction. The irradiated samples were analysed by gas chromatography–mass spectrometry, whereas the non-irradiated samples were analysed with high-resolution gas chromatography–mass spectrometry. Both 2-DCB and 2-dDCB were detected and identified in the irradiated samples at 5 kGy or greater. However, neither was present in the non-irradiated samples. Moreover, although the concentrations of 2-DCB and 2-dDCB were significantly reduced, a positive identification was obtained in irradiated nutmeg even after 30 weeks of storage.","subitem_description_type":"Abstract"}]},"item_5_identifier_34":{"attribute_name":"URI","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/2241/117330"}]},"item_5_publisher_27":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier Ltd."}]},"item_5_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.foodchem.2012.02.176","subitem_relation_type_select":"DOI"}}]},"item_5_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2012 Elsevier Ltd.　NOTICE: this is the author’s version of a work that was accepted for publication in Food chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in PUBLICATION, 134(1), 2012, DOI:10.1016/j.foodchem.2012.02.176"}]},"item_5_select_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"author"}]},"item_5_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0308-8146","subitem_source_identifier_type":"ISSN"}]},"item_5_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11526784","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Chen, Susu"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tsutsumi, Tomoaki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takatsuki, Satoshi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Matsuda, Rieko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kameya, Hiromi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakajima, Mitsutoshi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Furuta, Masakazu"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Todoriki, Setsuko"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-12-25"}],"displaytype":"detail","filename":"FC_134-1.pdf","filesize":[{"value":"829.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"FC_134-1.pdf","url":"https://tsukuba.repo.nii.ac.jp/record/27457/files/FC_134-1.pdf"},"version_id":"447e86a2-95e5-4230-a6e2-a6756b3a2d71"}]},"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":"Identification of 2-alkylcyclobutanones in nutmeg (Myristica fragrans)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Identification of 2-alkylcyclobutanones in nutmeg (Myristica fragrans)"}]},"item_type_id":"5","owner":"1","path":["521","592"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-06-25"},"publish_date":"2012-06-25","publish_status":"0","recid":"27457","relation_version_is_last":true,"title":["Identification of 2-alkylcyclobutanones in nutmeg (Myristica fragrans)"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-04-27T08:52:59.816536+00:00"}