Výsledky vyhledávání - "Goto, Yoshifumi"

青森ヒバ（ Thujopsis dolabrata SIEB. et ZUCC. var. hondai MAKINO）木材チップの植物化学的成分のプロファイルと抗菌活性

Autor: Nagaki, Masahiko, Goto, Yoshifumi, Horiba, Takashi, Yamanouchi, Kanako, Tsujiguchi, Takakiyo, Chounan, Yukiyasu

Publikováno v: 弘前医療福祉大学紀要. 10(1):15-21

We obtained essential oil from wood chips of the Aomori hiba tree by steam distillation. Component analysis of the essential oil and extract of distilled water identified 25 kinds of components, equivalent to 75% of the total amount of essential oil.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::2222e78aeaf41dbd5a3142098f47898c
https://hirosakiuhw.repo.nii.ac.jp/records/184

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青森カシス 'Ribes nigrum L.' の葉の植物化学的分析およびカテキン類の抗酸化作用について

Autor: Nagaki, Masahiko, Kasai, Manami, Goto, Yoshifumi, Kudo, Shigemitsu

Publikováno v: 弘前医療福祉大学紀要. 8(1):15-23

The volatile oil from the leaf of the blackcurrant (Aomori Cassis) was obtained by hydrodistillation and the floral water (aromatic distilled-water) was extracted with hexane. Analysis of the components by flame ionization detector-gas chromatography

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::bba9fa9593743f24377dc5e6f852ee4d
https://hirosakiuhw.repo.nii.ac.jp/records/102

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ブドウのスチューベン（Vitis labrusca var. ‘Steuben’）の葉の植物化学的プロファイルと殺菌効果について

Autor: Nagaki, Masahiko, Narita, Takashi, Goto, Yoshifumi

Publikováno v: 弘前医療福祉大学紀要. 7(1):17-23

The volatile oil of the grape Vitis labrusca var. ‘Steuben’ could not be obtained by steam distillation of the leaves. However, components contained in floral-water were obtained by extraction with hexane. Principal components of the floral water

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::c6ad04248c9f816229f7bf4052fd8cf3
https://hirosakiuhw.repo.nii.ac.jp/records/92

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りんご 'ふじ' の葉の植物化学的分析

Autor: Nagaki, Masahiko, Kasai, Manami, Goto, Yoshifumi

Publikováno v: 弘前医療福祉大学紀要. 6(1):19-26

We obtained volatile oil from the leaf of Malus pumila, var domestica CV ‘Fuji,’ by steam distillation, and extracted floral water (hydrosol) with hexane. We also analysed the aroma component of the leaf using the headspace method (HS method). An

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::8924fb84fadcaf344528b473e42876c3
https://hirosakiuhw.repo.nii.ac.jp/records/63

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