このエントリーをはてなブックマークに追加
ID 52706
Sort Key
10
Title Alternative
Fermented persimmon extract (kaki-shibu) is useful as a standard for component analyses of persimmon phytobezoars
FullText URL
Thumnail 126_127.pdf 1.88 MB
Author
Iwamuro, Masaya ORCID Kakenhi
Okamoto, Yuko
Murata, Toshihiro
Kawai, Yoshinari
Okada, Hiroyuki Kakenhi
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)
Note
原著 (Original Papers)
Publication Title
岡山医学会雑誌
Published Date
2014-08-01
Volume
volume126
Issue
issue2
Publisher
岡山医学会
Publisher Alternative
Okayama Medical Association
Start Page
127
End Page
131
ISSN
0030-1558
NCID
AN00032489
Content Type
Journal Article
OAI-PMH Set
岡山大学
language
日本語
Copyright Holders
Copyright (c) 2014 岡山医学会
File Version
publisher
Refereed
True
DOI
NAID
Eprints Journal Name
joma