| Author | Uchida, Daisuke| Shiraha, Hidenori| Kato, Hironari| Nagahara, Teruya| Iwamuro, Masaya| Kataoka, Junro| Horiguchi, Shigeru| Watanabe, Masami| Takaki, Akinobu| Nouso, Kazuhiro| Nasu, Yasutomo| Yagi, Takahito| Kumon, Hiromi| Yamamoto, Kazuhide| |
|---|---|
| Published Date | 2014-05 |
| Publication Title | Journal of Gastroenterology and Hepatology |
| Volume | volume29 |
| Issue | issue5 |
| Content Type | Journal Article |
| Title Alternative | Fermented persimmon extract (kaki-shibu) is useful as a standard for component analyses of persimmon phytobezoars |
|---|---|
| FullText URL | 126_127.pdf |
| Author | Iwamuro, Masaya| Okamoto, Yuko| Murata, Toshihiro| Kawai, Yoshinari| Shiraha, Hidenori| Okada, Hiroyuki| Yamamoto, Kazuhide| |
| 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. |
| 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） |
| Publication Title | 岡山医学会雑誌 |
| Published Date | 2014-08-01 |
| Volume | volume126 |
| Issue | issue2 |
| Start Page | 127 |
| End Page | 131 |
| ISSN | 0030-1558 |
| language | Japanese |
| Copyright Holders | Copyright (c) 2014 岡山医学会 |
| File Version | publisher |
| DOI | 10.4044/joma.126.127 |
| NAID | 130004685263 |
