Analysis of Sphingolipid Classes and Their Contents in Meals
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概要
- 論文の詳細を見る
Sphingolipids have attracted attention as physiologically functional lipids. We determined their class and content in Japanese meals that had been prepared by a nutritionist, mainly by using HPLC-ELSD. In all 12 meals tested, cerebroside and/or sphingomyelin were generally detected as the major sphingolipids. The total amounts of sphingolipids in typical high- and low-calorie meal samples over 2 days were 292 and 128 mg/day, and 81 and 45 mg/day, respectively.
- 社団法人 日本農芸化学会の論文
著者
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ODA Yuji
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro
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Ohnishi Masao
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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Yunoki Keita
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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Kakuta Yukiko
Research And Development Department Yotsuba Milk Products Co.
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OGAWA Takuya
Department of Electrical Engineering, Nagoya University
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ONO Jisaburo
Nippon Flour Mills Co., Ltd., Central Laboratory
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MIYASHITA Rumiko
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medici
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AIDA Kazuhiko
Nippon Flour Mills Co., Ltd., Central Laboratory
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