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品質評価学分野
Showing the original Japanese · View translation
サンショウやイチゴの成分、味を感じるしくみから、食べ物の品質を評価する研究室。
AboutAbout the lab
成分と味覚から、食べ物の質をはかる。
品質評価学分野は、
及川グループは
研究室は
学部生は
Key terms
- メタボロミクス
- 生き物の
中に ある 低分子の 化合物 （代謝物）を、できるだけたくさん まとめて 調べる 方法 - グルコシノレート
- カブなど
アブラナ科の 野菜に 多い、 硫黄を 含む成分 - 花芽分化
- 葉や
茎に なる 芽が、 花に なる 芽へと 切りかわる こと
NewsLab news
イチゴ果実の
研究が、 日本時間生物学会で 優秀演題賞を 受賞 修士課程の
学生が、 日本食品分析学会で 最優秀発表賞を 受賞 イチゴの
時計遺伝子の 論文が Plant Gene に 掲載 グルコシノレート類の
迅速分析の 論文が Mass Spectrometry に 掲載
ResearchResearch themes
3つの
*Illustrative imageサンショウの成分をまとめて調べる
サンショウの
*Illustrative imageカブの成分の違い
カブに
*Illustrative image味を感じるしくみ
舌に
*Illustrative imageイチゴの花芽ができるとき
イチゴの
MembersFaculty
品質評価学分野の
- Professor及川 彰
- Professor林 由佳子
- Assistant Professor石橋 美咲
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Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “Zanthoxylum piperitum Fruits et graines” Didier Descouens / CC BY-SA 4.0 (cropped)
- サンショウの
成分を まとめて 調べる : “Zanthoxylum piperitum Maturity fruit” Togabi / CC BY-SA 4.0 (cropped) - カブの
成分の 違い : “Turnip-ja202211-4” Miya / CC BY-SA 4.0 (cropped) - 味を
感じる しく み: “Anatomy and physiology of animals Taste buds on the tongue” The original uploader was Sunshineconnelly at English Wikibooks. / CC BY 3.0 (cropped) - イチゴの
花芽が できる とき: “Fragaria vesca - metsmaasikas” Ivar Leidus / CC BY-SA 3.0 (cropped) - Related lab
(動物遺伝育種学分野): “Full Blood Wagyu Bull in Chile” Fernando Hartwig / CC BY-SA 3.0 (cropped) - Related lab (海洋生物機能学分野): “Red sea bream” malias / CC BY 2.0 (cropped)
- Related lab (生体機構学分野): “Blausen 0592 KidneyAnatomy 01” BruceBlaus. When using this image in external sources it can be cited as: Blausen.com staff (2014). "Medical gallery of Blausen Medical 2014". WikiJournal of Medicine 1 (2). DOI:10.15347/wjm/2014.010. ISSN . / CC BY 3.0 (cropped)
- Related lab (海洋生物生産利用学分野): “Seaweed salad ( )” pelican from Tokyo, Japan / CC BY-SA 2.0 (cropped)
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