{"created":"2023-06-19T12:05:19.765797+00:00","id":10,"links":{},"metadata":{"_buckets":{"deposit":"fe9cdce9-64f5-4924-b2a6-e8b731cdd091"},"_deposit":{"created_by":15,"id":"10","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"10"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000010","sets":["6:7"]},"author_link":["11"],"item_3_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"59","bibliographicPageStart":"49","bibliographicVolumeNumber":"64","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_3_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40017050601","subitem_description_type":"Other"}]},"item_3_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Herbal water is obtained from steam-distillate of herbs. Some of them, e.g. rose, rosemary and orange flower are used as natural origin perfume. Most of them, however, have usually been discarded without any use. In order to develop a new usage of the herbal water as food and cosmetics from the viewpoint of medical functions, we examined collagenase and tyrosinase inhibitory activities related to the skin by 95 species of herbal water in vitro.\nThe contents of phenolic compounds were measured by BCA test, respectively.\nAs a result, each herb-water derived from Clary Sage (Salvia sclarea L.), Jew's marrow (Corchorus olitorius) and Lemon glass (Cymbopogon citrutus) showed prominent collagenase inhibitory activities, and those of Rose (Hybrid perretual), Sage (Salvia officinalis L.) and Lemonberm (Melissa officinalis L.) moderate tyrosinase inhibitory activities. Phenolic compounds were detected in herbal waters from almost all species, and especially the waters from so-called odorous plants such as laurel (Laurus nobilis), African blue basil (Ocimum basilicum uar.) and bergamots (Monada fistulosa mentaefolia, Monada didima) contained larger amounts of phenolic compounds than in others.\nFrom the calculation result of hydration energy and LogP of certain compounds in essential oil and herbal water with the computer, it was suggested that the compounds with high hydration energy have shifted from the essential oil to the herbal water. In addition, that new components generated it in the herbal water were detected by gas chromatography.\nIf the correlation of the individual herbal water might be relized, the quality of the water may simply be evaluated and the herbal water can be expected to use widely in the field of medicine and cosmetics.","subitem_description_type":"Abstract"}]},"item_3_full_name_23":{"attribute_name":"著者名（英）","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"11","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030435284","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}],"names":[{"name":"Kogiso, Kana","nameLang":"en"}]}]},"item_3_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長野県短期大学"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179035","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-1178","subitem_source_identifier_type":"ISSN"}]},"item_3_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小木曽, 加奈"},{"creatorName":"コギソ, カナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"11","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030435284","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2012-09-20"}],"displaytype":"detail","filename":"県短紀要_64-07.pdf","filesize":[{"value":"3.6 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"県短紀要_64-07.pdf","url":"https://u-nagano.repo.nii.ac.jp/record/10/files/県短紀要_64-07.pdf"},"version_id":"ae17a5b4-c180-44c8-968f-779eb425cda2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ハープ水","subitem_subject_scheme":"Other"},{"subitem_subject":"芳香蒸留水","subitem_subject_scheme":"Other"},{"subitem_subject":"ハイドロゾル","subitem_subject_scheme":"Other"},{"subitem_subject":"herbal water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hydrosol","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"floral water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"in hibitory activity","subitem_subject_language":"en","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":"信州産ハーブの芳香蒸留水--その特性と機能性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"信州産ハーブの芳香蒸留水--その特性と機能性"},{"subitem_title":"Characteristics and Effects of Distilled Water with Wild and Cultivated herbs in Shinshu district","subitem_title_language":"en"}]},"item_type_id":"3","owner":"15","path":["7"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-09-20"},"publish_date":"2012-09-20","publish_status":"0","recid":"10","relation_version_is_last":true,"title":["信州産ハーブの芳香蒸留水--その特性と機能性"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:39:00.647994+00:00"}