柿胃石の成分分析における標準物質としての柿渋の有用性  [in Japanese] Fermented persimmon extract (<i>kaki-shibu</i>) is useful as a standard for component analyses of persimmon phytobezoars  [in Japanese]

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Author(s)

    • 岩室 雅也 Iwamuro Masaya
    • 岡山大学大学院医歯薬学総合研究科 消化器・肝臓内科学|尾道市立市民病院 消化器内科 Department of Gastroenterology and Hepatology, Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences|Department of Gastroenterology, Onomichi Municipal Hospital
    • 白羽 英則 Shiraha Hidenori
    • 岡山大学大学院医歯薬学総合研究科 消化器・肝臓内科学 Department of Gastroenterology and Hepatology, Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences
    • 山本 和秀 Yamamoto Kazuhide
    • 岡山大学大学院医歯薬学総合研究科 消化器・肝臓内科学 Department of Gastroenterology and Hepatology, Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences

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 (<i>kaki</i>), fermented persimmon extract (<i>kaki-shibu</i>), conventional dried persimmon, and dried persimmon smoked in sulfur (<i>ampo-kaki</i>) by infrared spectroscopy to determine which would be optimal as a component analysis standard. The spectrum between 1,600 to 600cm<sup>-1</sup> 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.

 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 (<i>kaki</i>), fermented persimmon extract (<i>kaki-shibu</i>), conventional dried persimmon, and dried persimmon smoked in sulfur (<i>ampo-kaki</i>) by infrared spectroscopy to determine which would be optimal as a component analysis standard. The spectrum between 1,600 to 600cm<sup>-1</sup> 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.

Journal

  • Okayama Igakkai Zasshi (Journal of Okayama Medical Association)

    Okayama Igakkai Zasshi (Journal of Okayama Medical Association) 126(2), 127-131, 2014

    Okayama Medical Association

Codes

  • NII Article ID (NAID)
    130004685263
  • NII NACSIS-CAT ID (NCID)
    AN00032489
  • Text Lang
    JPN
  • Article Type
    journal article
  • Journal Type
    大学紀要
  • ISSN
    0030-1558
  • NDL Article ID
    025753267
  • NDL Call No.
    Z19-269
  • Data Source
    NDL  IR  J-STAGE 
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