{"created":"2021-03-01T06:34:12.716682+00:00","id":28406,"links":{},"metadata":{"_buckets":{"deposit":"d11fa0af-62e1-4180-8ee1-da718563a5e2"},"_deposit":{"id":"28406","owners":[],"pid":{"revision_id":0,"type":"depid","value":"28406"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00028406","sets":["453:456","485:872:1583:1601"]},"item_7_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of Methanol Concentration and Temperature on Retention Time of Abscisic Acid, Indole-3-acetic Acid and Zeatin"}]},"item_7_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"122","bibliographicPageStart":"119","bibliographicVolumeNumber":"60","bibliographic_titles":[{"bibliographic_title":"新潟大学農学部研究報告"},{"bibliographic_title":"新潟大学農学部研究報告","bibliographic_titleLang":"en"}]}]},"item_7_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"HPLCによって植物ホルモンを効率的に精製するために、ODSタイプのカラムにおけるアブシジン酸（ABA）、トランス-アブシジン酸（t-ABA）インドール-3-酢酸（IAA）およびゼアチン（Z）の保持時間を測定し、メタノール濃度またはカラム温度がこれらの保持時間におよぼす影響を示した。30℃のカラム温度で35％MeOHの溶離液での分析条件において、4つの標準物質はZ（8.0分）、IAA（44分）、t-ABA（60分）、ABA（93分）の順に溶出した。35％MeOHでカラム温度を30℃から50℃に上昇させたとき、4つの標準物質の溶出の順序は変化しなかったが、温度が増加するにつれてABA、t-ABAおよびIAAが早く溶離した。しかしながら、Zの保持時間はカラム温度が30℃から50℃に増加してもほとんど変化しなかった。45%MeOHおよび50％MeOHの溶離液において、標準物質の溶出の順序（Z→IAA →t-ABA→ABA）は35％MeOHと同様であり、MeOH濃度が上昇するにつれてZ、ABA、t-ABAおよびIAAが早く溶離した。標準物質の保持時間はカラム温度と高い相関があり、全標準物質における回帰直線のR2値は全てのメタノール濃度で高かった。全標準物質において、MeOH濃度が高くなると、保持時間とカラム温度の間の回帰直線の傾きは減少した。これらの結果から、HPLCカラムにおける植物ホルモンの保持時間とカラム温度およびMeOH濃度の組み合わせの関係が示された。These results showed the relationship between the retention times of plant hormones in a HPLC column and combination of column temperature and MeOH concentration. In all standard substances, as MeOH concentration was increased, inclination values of liner regression between retention time and column temperature were decreased. The retention times of standard substances have a correlation with column temperature, and R2 values of liner regression in all standard substances were high in all MeOH concentrations. In the eluent of 40% and 50% MeOH, the orders of retention times of authentic standards (Z→IAA→t-ABA→ABA) were identical to 35% MeOH, as MeOH concentration increased, Z, ABA, t-ABA and IAA were eluted rapidly. However, the retention time of Z has hardly changed when the column temperature was increased from 30℃ to 50℃. When the column temperature was increased from 30℃ to 50℃ with 35% MeOH, the order of elution of four standard substances did not change, but as the column temperature increased, ABA, t-ABA and IAA were eluted rapidly. In the analysis condition with eluent of 35 % methanol (MeOH) and column temperature at 30℃, four authentic standards were eluted in order of Z (8.0 min), IAA (44 min), t-ABA (60 min), ABA (93 min). The retention times of Abscisic acid (ABA), trans-abscisic acid (t-ABA), indole-3-acetic acid (IAA) and zeatin (Z) in a column of ODS type were determined to refine plant hormones efficiently by a HPLC (high performance liquid chromatography), which showed the effects of methanol concentration or temperature on retention times of these standards.","subitem_description_type":"Abstract"}]},"item_7_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"163419","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ohta, Yuuki"}]},{"nameIdentifiers":[{"nameIdentifier":"163420","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Murata, Yoshiaki"}]},{"nameIdentifiers":[{"nameIdentifier":"163421","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Chino, Shuji"}]},{"nameIdentifiers":[{"nameIdentifier":"68","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kojima, Kiyohide"}]}]},"item_7_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟大学農学部"}]},"item_7_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_7_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00183393","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03858634","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"太田, 祐樹"}],"nameIdentifiers":[{"nameIdentifier":"163415","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"村田, 憲昭"}],"nameIdentifiers":[{"nameIdentifier":"163416","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"知野, 秀次"}],"nameIdentifiers":[{"nameIdentifier":"163417","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"児島, 清秀"}],"nameIdentifiers":[{"nameIdentifier":"68","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-08-20"}],"displaytype":"detail","filename":"119-122.pdf","filesize":[{"value":"729.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"119-122.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/28406/files/119-122.pdf"},"version_id":"55024694-8999-4b0a-b20f-75c83e9e0565"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アブシジン酸","subitem_subject_scheme":"Other"},{"subitem_subject":"インドール-3-酢酸","subitem_subject_scheme":"Other"},{"subitem_subject":"HPLC","subitem_subject_scheme":"Other"},{"subitem_subject":"カラム温度","subitem_subject_scheme":"Other"},{"subitem_subject":"ゼアチン","subitem_subject_scheme":"Other"},{"subitem_subject":"Abscisic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"Column temperature","subitem_subject_scheme":"Other"},{"subitem_subject":"Indole-3-acetic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"Zeatin","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"メタノール濃度およびカラム温度がアブシジン酸、インドール-3-酢酸およびゼアチンの保持時間におよぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"メタノール濃度およびカラム温度がアブシジン酸、インドール-3-酢酸およびゼアチンの保持時間におよぼす影響"},{"subitem_title":"メタノール濃度およびカラム温度がアブシジン酸、インドール-3-酢酸およびゼアチンの保持時間におよぼす影響","subitem_title_language":"en"}]},"item_type_id":"7","owner":"1","path":["456","1601"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-05-02"},"publish_date":"2008-05-02","publish_status":"0","recid":"28406","relation_version_is_last":true,"title":["メタノール濃度およびカラム温度がアブシジン酸、インドール-3-酢酸およびゼアチンの保持時間におよぼす影響"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T04:26:22.326324+00:00"}