Art

J-GLOBAL ID：201702263943769248   Reference number：17A1021597

Identification and quantitative analysis of β-cryptoxanthin and β-citraurin esters in Satsuma mandarin fruit during the ripening process

熟成過程におけるウンシュウミカン果実におけるβ-クリプトキサンチンとβcitraurinエステルの同定と定量分析【Powered by NICT】

Author (9)： Ma Gang (Department of Biological and Environmental Sciences, Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka 422-8529, Japan) ,  Zhang Lancui (Department of Biological and Environmental Sciences, Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka 422-8529, Japan) ,  Iida Kohei (Department of Biological and Environmental Sciences, Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka 422-8529, Japan) ,  Madono Yuki (Department of Biological and Environmental Sciences, Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka 422-8529, Japan) ,  Yungyuen Witchulada (Department of Biological and Environmental Sciences, Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka 422-8529, Japan) ,  Yungyuen Witchulada (The United Graduate School of Agricultural Science, Gifu University (Shizuoka University), Yanagido, Gifu 501-1193, Japan) ,  Yahata Masaki (Department of Biological and Environmental Sciences, Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka 422-8529, Japan) ,  Yamawaki Kazuki (Department of Biological and Environmental Sciences, Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka 422-8529, Japan) ,  Kato Masaya (Department of Biological and Environmental Sciences, Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka 422-8529, Japan)
Material： Food Chemistry  (Food Chem)
Volume： 234  Page： 356-364  Publication year： 2017 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： In this study, to investigate ...

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Thesaurus term： fruit juice ,  Substrate Specificity ,  *quantitative analysis (analytical chemistry) ,  *maturation and aging ,  function analysis ,  *Citrus unshiu ,  Esterification ,  breed ,  in vitro experiment ,  fatty acid ester ,  fatty acid ,  carotenoid ,  conjugated diene ,  unsaturated alcohol ,  alicyclic alcohol ,  secondary alcohol
Semi thesaurus term： 早生 , 【Automatic Indexing@JST】

Author keywords (6)： Esterification ,  Flavedo ,  Juice sacs ,  Miyagawa-wase ,  Xanthophyll ,  Yamashitabeni-wase

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Fruits and processed fruit products  (FJ11030Z)

Substance index (4)： Palmitic Acid ,  Myristic Acid ,  Lauric acid ,  β-Cryptoxanthin

Terms in the title (8)： 熟成 ,  過程 ,  ウンシュウミカン ,  果実 ,  β-クリプトキサンチン ,  エステル ,  同定 ,  定量分析