オゴノリの各種調製加工による生物活性と化学成分の変化 天然有害物質に関する研究 (第2報)

DOI

書誌事項

タイトル別名
  • Changes in Biological Activities and Chemical Components Depending on the Method of Preparation of <i>Gracilaria verrucosa</i>

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説明

Raw material of Gracilaria verrucosa was divided into three portions. One was untreated, the second was soaked in water and the last was soaked in limewater. Methanol extracts were prepared from them and administered to guinea pigs intraperitoneally, and the acute toxicity and symptoms were observed. Differences in chemical components among them were also investigated. The results indicated that the method applied to prepare the commercial seaweed product is efficaceous.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 27 (4), 393-397_1, 1986

    公益社団法人 日本食品衛生学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390001204225302400
  • NII論文ID
    130003692674
  • DOI
    10.3358/shokueishi.27.393
  • ISSN
    18821006
    00156426
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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