ID | 52706 |
Sort Key | 10
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Title Alternative | Fermented persimmon extract (kaki-shibu) is useful as a standard for component analyses of persimmon phytobezoars
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FullText URL | |
Author |
Okamoto, Yuko
Murata, Toshihiro
Kawai, Yoshinari
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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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Note | 原著 (Original Papers)
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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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Publisher | 岡山医学会
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Publisher Alternative | Okayama Medical Association
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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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NCID | AN00032489
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Content Type |
Journal Article
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OAI-PMH Set |
岡山大学
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language |
Japanese
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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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Refereed |
True
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DOI | |
NAID | |
Eprints Journal Name | joma
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