タイトル(別表記) Fermented persimmon extract (kaki-shibu) is useful as a standard for component analyses of persimmon phytobezoars
フルテキストURL 126_127.pdf
著者 岩室 雅也| 岡本 裕子| 村田 年弘| 河合 良成| 白羽 英則| 岡田 裕之| 山本 和秀|
抄録 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.
キーワード 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)
出版物タイトル 岡山医学会雑誌
発行日 2014-08-01
126巻
2号
開始ページ 127
終了ページ 131
ISSN 0030-1558
言語 Japanese
著作権者 Copyright (c) 2014 岡山医学会
論文のバージョン publisher
DOI 10.4044/joma.126.127
NAID 130004685263
著者 河合 良成|
発行日 2009-06-30
出版物タイトル
資料タイプ 学位論文