{"created":"2023-07-27T06:30:16.927708+00:00","id":15237,"links":{},"metadata":{"_buckets":{"deposit":"2dd71b0e-6159-4151-ae7d-b5e0b659b6bd"},"_deposit":{"created_by":3,"id":"15237","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"15237"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00015237","sets":["1132:1133:1135"]},"author_link":["26396","112","27539"],"item_4_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"147","bibliographicPageStart":"143","bibliographicVolumeNumber":"27","bibliographic_titles":[{"bibliographic_title":"Journal of Traditional Medicines = 和漢医薬学雑誌"}]}]},"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，酒洗（LDi），酒浸（LSo）及び酒炒（LH）と呼ばれる酒を用いる修治が行われてきた。我々はこれまでに，古文献の記載内容から，酒炒品は瀉下作用を示す LDi 品または駆瘀血作用を示す LSo 品と同様の薬効を期待して用いられていたと考察した。また，現在は駆瘀血作用を期待し，「酒大黄」と称する酒噴霧した LH 品（LSpH）が用いられているが，「酒炒大黄」の本質は科学的に解明されていない。そこで本研究では，16 % エタノール溶液（黄酒の代用）を用いて LDi, LSo, 酒噴霧（LSp）, LDi＋加熱（LDiH), LSo＋加熱（LSoH）, 及び LSpH 品を調製し主成分含量の変化を調査した。LDiH, LSoH 及び LSpH は瀉下作用を示す sennoside 含量が有意に低下した。一方，抗炎症作用を示す anthraquinone, lindleyin について，LSoH 及び LSpH のanthraquinone含量は LSo 同様に増加し，LSoH 及び LSpH の lindleyin 含量は LSo に比して保持されていた。以上，瀉下作用が向上する酒炒品は存在しないことが明らかになった。また，LSoH 及び LSpH は，LSo に比して抗炎症作用が期待できる可能性がある。","subitem_description_type":"Abstract"}]},"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.27.143","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/27.143","subitem_relation_type_select":"URI"}},{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://ci.nii.ac.jp/naid/40017285135","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-143.pdf","filesize":[{"value":"241.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PH-PR-MIKAGE-M-143.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/15237/files/PH-PR-MIKAGE-M-143.pdf"},"version_id":"ec185688-4ede-49b7-abba-8e2ea16e2cc2"}]},"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":"Chemical changes in rhubarb heated after processed with liquor","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Chemical changes in rhubarb heated after processed with liquor"}]},"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":"15237","relation_version_is_last":true,"title":["Chemical changes in rhubarb heated after processed with liquor"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-07-27T11:06:39.902391+00:00"}