{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679538992128.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1271/nogeikagaku1924.41.7_310"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"8399687"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/8399687"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I8399687"}},{"identifier":{"@type":"NAID","@value":"130001222195"}},{"identifier":{"@type":"URI","@value":"https://search.jamas.or.jp/link/ui/1970037521"}}],"dc:title":[{"@language":"en","@value":"The Stability of Dehydroascorbate in vitro Part II"},{"@value":"デヒドロアスコルビン酸のin vitroにおける安定性について(第2報)"},{"@language":"ja-Kana","@value":"デヒドロアスコルビンサン ノ in vitro ニ オケル アンテイセイ ニ ツイテ 2 ネツ ニ アンテイ ナ インシ"}],"dcterms:alternative":[{"@language":"en","@value":"The Heat Stable Factar"},{"@value":"熱に安定な因子"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"(1) Al<sup>3+</sup>, Cr<sup>3+</sup>, CNO<sup>-</sup>, ClO<sup>-</sup>, MoO<sub>4</sub><sup>2-</sup> and WO<sub>4</sub><sup>2-</sup> at pH 4.5 markedly accelerated the hydrolysis reaction of dehydroascorbate to diketogulonate at 37°C. At pH 2.4, the same reaction was accelerated markedly only by Fe<sup>3+</sup>, or MoO<sub>4</sub><sup>2-</sup>.<br> (2) In the presence of Pb<sup>2+</sup>, Cu<sup>2+</sup>, Fe<sup>3+</sup>, CrO<sub>4</sub><sup>2-</sup>, CNO<sup>-</sup> or ClO<sup>-</sup>, diketogulonate was not produced significantly. While the former four ions accelerated the degradation of diketogulonate more markedly than the hydrolysis of dehydroascorbate, diketogulonate was very stable in the presence of CNO<sup>-</sup> or ClO<sup>-</sup>.<br> (3) From the pH and temperature dependence of the reaction in the presence of Fe<sup>3+</sup>, Al<sup>3+</sup>, Cr<sup>3+</sup>, Sn<sup>4+</sup>, CNO<sup>-</sup>, ClO<sup>-</sup>, MoO<sup>2-</sup> or WO<sub>4</sub><sup>2-</sup>, the mechanism of these catalytic reactions was briefly discussed.<br> (4) No remarkable acceleration of the hydrolysis reaction was observed by the addition of various nitrogen compounds."},{"@value":"(1)37° pH 2.4およびpH 4.5におけるDHAの加水分解速度に対する各種陽イオン,陰イオン,窒素化合物の添加の影響をしらべ, pH 4.5ではAl<sup>3+</sup>, Cr<sup>3+</sup> CNO<sup>-</sup>, ClO<sup>-</sup>, MoO<sub>4</sub><sup>2-</sup>, WO<sub>4</sub><sup>2-</sup>が著しく, Pb<sup>2+</sup>, Fe<sup>2+</sup>, Sn<sup>4+</sup>, S<sub>2</sub>O<sub>4</sub><sup>2-</sup>, SnO<sub>3</sub><sup>2-</sup>が中程度に, pH 2.4ではFe<sup>3+</sup>, MoO<sub>4</sub><sup>2-</sup>が著しく, Cr<sup>3+</sup>, Sn<sup>4+</sup>, ClO<sup>-</sup>, S<sub>2</sub>O<sub>3</sub><sup>2-</sup>, SO<sub>3</sub><sup>2-</sup>, SO<sub>4</sub><sup>2-</sup>, P<sub>2</sub>O<sub>7</sub><sup>4-</sup>, CrO<sub>4</sub><sup>2-</sup>, WO<sub>4</sub><sup>2-</sup>, SnO<sub>3</sub><sup>2-</sup>が中程度にDHAの加水分解反応を促進することを認めた.<br> (2) Pb<sup>2+</sup>, Cu<sup>2+</sup>, Fe<sup>3+</sup>およびCrO<sub>4</sub><sup>2-</sup>の添加においてDKGの集積を示さないのは,これらのイオンがDKGの消失をDHAからの生成以上に促進するからである.これに反しCNO<sup>-</sup>, ClO<sup>-</sup>の存在下では, DHAはDKGを経ないで分解すると考えられる.<br> (3)とくに加水分解促進の著しいFe<sup>3+</sup>, Al<sup>3+</sup>, Cr<sup>3+</sup>, Sn<sup>4+</sup>, CNO<sup>-</sup>, ClO<sup>-</sup>, MoO<sub>4</sub><sup>2-</sup>およびWO<sub>4</sub><sup>2-</sup>について,その促進のpH依存性,温度依存性をしらべた.いずれの促進もpHに著しく依存し,一般にpHが低下すると促進は減少するが,各イオンによりpH依存性が異なる.また活性化エネルギーもpH 2.4のFe3+のごとく著しく高いもの, pH 2.4のAl<sup>3+</sup>, pH 4.5のSn<sup>4+</sup>のごとく著しく低いものとあり,陰イオン添加時における浩性化エネルギーは,無添加時のそれに比し70%内外と一般に低下していた.このpH,温度依存性からこれらイオン添加による加水分解促進の機構について簡単な考察を行なった.<br> (4)はっきりしたDHA加水分解の促進をきたす窒素化合物は認められなかった."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410009221083440129","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000021923203"}],"foaf:name":[{"@language":"en","@value":"OMURA Takao"},{"@language":"ja","@value":"大村 京生"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Japan Woman's University, Depertment of Food and Nutrition"},{"@language":"ja","@value":"日本女子大学食物科"}]},{"@id":"https://cir.nii.ac.jp/crid/1410009221083440128","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000021923207"}],"foaf:name":[{"@language":"en","@value":"TERADA Kazuko"},{"@language":"ja","@value":"寺田 和子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Japan Woman's University, Depertment of Food and Nutrition"},{"@language":"ja","@value":"日本女子大学食物科"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00021407"},{"@type":"EISSN","@value":"18836844"},{"@type":"NDL_BIB_ID","@value":"000000018803"},{"@type":"ISSN","@value":"00021407"},{"@type":"LISSN","@value":"00021407"},{"@type":"NCID","@value":"AN00196191"}],"prism:publicationName":[{"@language":"en","@value":"Nippon Nōgeikagaku Kaishi"},{"@language":"ja","@value":"日本農芸化学会誌"},{"@language":"en","@value":"Journal of the agricultural chemical society of Japan"},{"@language":"ja","@value":"日本農芸化学会誌"}],"dc:publisher":[{"@language":"en","@value":"Japan Society for Bioscience, Biotechnology, and Agrochemistry"},{"@language":"ja","@value":"公益社団法人 日本農芸化学会"}],"prism:publicationDate":"1967","prism:volume":"41","prism:number":"7","prism:startingPage":"310","prism:endingPage":"316"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/8399687"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I8399687"},{"@id":"https://search.jamas.or.jp/link/ui/1970037521"}],"availableAt":"1967","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Medicine%20(miscellaneous)","dc:title":"Medicine (miscellaneous)"},{"@id":"https://cir.nii.ac.jp/all?q=Chemistry%20(miscellaneous)","dc:title":"Chemistry (miscellaneous)"},{"@id":"https://cir.nii.ac.jp/all?q=Food%20Science","dc:title":"Food Science"},{"@id":"https://cir.nii.ac.jp/all?q=Biotechnology","dc:title":"Biotechnology"}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0037083805"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I8399687"},{"@type":"CROSSREF","@value":"10.1271/nogeikagaku1924.41.7_310"},{"@type":"CIA","@value":"130001222195"}]}