| Title Alternative |
Fermented persimmon extract (kaki-shibu) is useful as a standard for component analyses of persimmon phytobezoars
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| FullText URL |
126_127.pdf
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| Author |
Iwamuro, Masaya|
Okamoto, Yuko|
Murata, Toshihiro|
Kawai, Yoshinari|
Shiraha, Hidenori|
Okada, Hiroyuki|
Yamamoto, Kazuhide|
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| Abstract |
The definite diagnosis of persimmon phytobezoar (i.e., diospyrobezoar) is often accomplished by a component analysis using infrared spectroscopy. However, no studies have been conducted to investigate which substance is the best as a standard for the component analysis. Here we analyzed tannic acid, Japanese persimmon (kaki), fermented persimmon extract (kaki-shibu), conventional dried persimmon, and dried persimmon smoked in sulfur (ampo-kaki) by infrared spectroscopy to determine which would be optimal as a component analysis standard. The spectrum between 1,600 to 600cm－1 of a persimmon phytobezoar was quite similar to the spectrum of kaki-shibu rather than that of tannic acid. Consequently, we conclude that kaki-shibu should be used as a standard for infrared spectroscopy analyses of persimmon phytobezoars.
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| Keywords |
柿胃石（gastric phytobezoar）
タンニン酸（tannic acid）
消化管異物（gastrointestinal foreign body）
成分分析（component analysis）
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| Publication Title |
岡山医学会雑誌
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| Published Date |
2014-08-01
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| Volume |
volume126
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| Issue |
issue2
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| Start Page |
127
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| End Page |
131
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| ISSN |
0030-1558
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| language |
日本語
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| Copyright Holders |
Copyright (c) 2014 岡山医学会
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| File Version |
publisher
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| DOI |
10.4044/joma.126.127
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| NAID |
130004685263
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