{"created":"2023-06-19T09:51:33.879078+00:00","id":8763,"links":{},"metadata":{"_buckets":{"deposit":"03009d94-f3f9-4a44-9200-63088a571722"},"_deposit":{"created_by":18,"id":"8763","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"8763"},"status":"published"},"_oai":{"id":"oai:fukuyama-u.repo.nii.ac.jp:00008763","sets":["502:503:627:783"]},"author_link":["45110","45815","45816","45308","45819","45309","45817","45818"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"31","bibliographicPageEnd":"25","bibliographicPageStart":"25","bibliographic_titles":[{"bibliographic_title":"福山大学薬学部研究年報"},{"bibliographic_title":"Annual report of the Faculty of Pharmacy & Pharmaceutical Sciences, Fukuyama University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The content of a crude precipitate formed by creaming, which was made from a catechin mixture and caffeine, was investigated by an integral volume of H-2 proton signals of tea catechins in the 1H-NMR spectrum. Gallated catechins formed a crude precipitate more predominantly than non-gallated catechins. The 2,3-cis-non-gallated catechin (−)-epicatechin (EC) formed a 1 : 1 complex with caffeine, and 2,3-cis-gallated catechin (−)-epicatechin gallate (ECg) formed a 2 : 4 complex with caffeine. The π–π complexation site of EC with caffeine was only the A ring, whereas that of ECg included all aromatic rings, A, B, and B′. It was thought that the hydrophobicity of the 2 : 4 complex of ECg and caffeine was stronger than that of the 1 : 1 complex of EC and caffeine, with the result that the 2 : 4 complex of ECg and caffeine precipitated by creaming more predominantly than the 1 : 1 complex of EC and caffeine in aqueous solution.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"The content of a crude precipitate formed by creaming, which was made from a catechin mixture and caffeine, was investigated by an integral volume of H-2 proton signals of tea catechins in the 1H-NMR spectrum. Gallated catechins formed a crude precipitate more predominantly than non-gallated catechins. The 2,3-cis-non-gallated catechin (−)-epicatechin (EC) formed a 1 : 1 complex with caffeine, and 2,3-cis-gallated catechin (−)-epicatechin gallate (ECg) formed a 2 : 4 complex with caffeine. The π–π complexation site of EC with caffeine was only the A ring, whereas that of ECg included all aromatic rings, A, B, and B′. It was thought that the hydrophobicity of the 2 : 4 complex of ECg and caffeine was stronger than that of the 1 : 1 complex of EC and caffeine, with the result that the 2 : 4 complex of ECg and caffeine precipitated by creaming more predominantly than the 1 : 1 complex of EC and caffeine in aqueous solution.","subitem_description_type":"Other"}]},"item_10002_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"45818","nameIdentifierScheme":"WEKO"}],"names":[{"name":"佐藤, 隆"}]},{"nameIdentifiers":[{"nameIdentifier":"45819","nameIdentifierScheme":"WEKO"}],"names":[{"name":"木下, 吉史"}]},{"nameIdentifiers":[{"nameIdentifier":"45308","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000243751410","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000243751410"}],"names":[{"name":"堤, 広之"}]},{"nameIdentifiers":[{"nameIdentifier":"45309","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000014625768","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000014625768"}],"names":[{"name":"山本, 英二"}]},{"nameIdentifiers":[{"nameIdentifier":"45110","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000005188259","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000005188259"}],"names":[{"name":"石津, 隆"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"福山大学薬学部"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10064550","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0288-724X","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Sato, Takashi"}],"nameIdentifiers":[{"nameIdentifier":"45815","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kinoshita, Yoshifumi"}],"nameIdentifiers":[{"nameIdentifier":"45816","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tsutsumi, Hiroyuki"}],"nameIdentifiers":[{"nameIdentifier":"45817","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-12-20"}],"displaytype":"detail","filename":"31-25.pdf","filesize":[{"value":"136.7 kB"}],"format":"application/pdf","license_note":"Copyright (c) 2013 by Fukuyama University","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"佐藤隆(発表論文抄録(2012))","url":"https://fukuyama-u.repo.nii.ac.jp/record/8763/files/31-25.pdf"},"version_id":"c4a76331-b0b9-45af-bbc2-df66ae55eb4a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"creaming down","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"(−)-epicatechin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"(−)-epicatechin-3-O-gallate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"caffeine","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"π–π interaction","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"X-ray crystallographic analysis","subitem_subject_language":"en","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"水溶液中における茶カテキン類とカフェインのクリーミングダウン現象により生じる沈殿の解析(発表論文抄録(2012))","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水溶液中における茶カテキン類とカフェインのクリーミングダウン現象により生じる沈殿の解析(発表論文抄録(2012))"},{"subitem_title":"Characterization of Creaming Precipitate of Tea Catechins and Caffeine in Aqueous Solution","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["783"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-12-20"},"publish_date":"2017-12-20","publish_status":"0","recid":"8763","relation_version_is_last":true,"title":["水溶液中における茶カテキン類とカフェインのクリーミングダウン現象により生じる沈殿の解析(発表論文抄録(2012))"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-06-19T10:17:28.733712+00:00"}