{"created":"2023-07-27T06:30:16.545805+00:00","id":15228,"links":{},"metadata":{"_buckets":{"deposit":"a92d68fa-5a5b-4004-8062-9629f4aa6963"},"_deposit":{"created_by":3,"id":"15228","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"15228"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00015228","sets":["1132:1133:1135"]},"author_link":["112","27525","26396"],"item_4_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"168","bibliographicPageStart":"160","bibliographicVolumeNumber":"26","bibliographic_titles":[{"bibliographic_title":"Journal of Traditional Medicines"}]}]},"item_4_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"漢方生薬 「大黄」 は中国において古来， 酒を用いた修治 （酒製） が施されてきた。 酒製に使用する酒は主にアルコール度が低い黄酒とアルコール度が高い白酒の 2 種があり， 大黄の酒製には黄酒が用いられてきたが， その理由は明確でない。 本研究では， 蒸留水， 16 % エタノール溶液， 50 % エタノール溶液または黄酒の一種である紹興酒を用いて酒浸大黄を調製し， 主成分含量 （sennoside A, sennoside B, aloe-emodin, rhein, emodin, chrysophanol, physcion, lindleyin, isolindleyin, tannin 類） の変化を調査した結果， これらの変化はほとんどアルコール度に依存していることが明らかになった。 すなわち， 16 % エタノール溶液または紹興酒で修治した時， sennoside 含量が減少し， anthraquinone 含量が増加した。 それ故， 瀉下作用を抑制し， 抗菌， 抗炎症作用が向上する可能性がある酒浸大黄を調製するために黄酒のようなアルコール度が低い酒を使用してきたと考えられる。","subitem_description_type":"Abstract"}]},"item_4_description_5":{"attribute_name":"提供者所属","attribute_value_mlt":[{"subitem_description":"金沢大学医薬保健研究域薬学系","subitem_description_type":"Other"}]},"item_4_publisher_17":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"和漢医薬学会 = Medical and Pharmaceutical Society for Wakan-yaku"}]},"item_4_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.11339/jtm.26.160","subitem_relation_type_select":"DOI"}}]},"item_4_relation_28":{"attribute_name":"関連URI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://japanlinkcenter.org/JST.JSTAGE/jtm/26.160","subitem_relation_type_select":"URI"}}]},"item_4_rights_23":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright (c) 2010 和漢医薬学会"}]},"item_4_source_id_11":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA12035198","subitem_source_identifier_type":"NCID"}]},"item_4_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1880-1447","subitem_source_identifier_type":"ISSN"}]},"item_4_version_type_25":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Doui, Misato"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kakiuchi, Nobuko"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Mikage, Masayuki"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-10-04"}],"displaytype":"detail","filename":"PH-PR-MIKAGE-M-160.pdf","filesize":[{"value":"2.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PH-PR-MIKAGE-M-160.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/15228/files/PH-PR-MIKAGE-M-160.pdf"},"version_id":"8beca3b8-7099-4fd5-bc31-b7fb4e75376f"}]},"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":"Studies on rhubarb processed with liquor : The reason why rhubarb is processed with huangjiu: the liquor contains a small amount of alcohol","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Studies on rhubarb processed with liquor : The reason why rhubarb is processed with huangjiu: the liquor contains a small amount of alcohol"}]},"item_type_id":"4","owner":"3","path":["1135"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-10-04"},"publish_date":"2017-10-04","publish_status":"0","recid":"15228","relation_version_is_last":true,"title":["Studies on rhubarb processed with liquor : The reason why rhubarb is processed with huangjiu: the liquor contains a small amount of alcohol"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-07-27T11:20:42.163353+00:00"}