ON THE YELLOWTAIL OIL-IX:SPHINGOLIPID IN MEAT

概要

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Sphingolipid fraction was obtained by solvent extraction from the ordinary and the red meats of "Kan-Buri" and "Higan-Buri" (yellowtail, Seriola quinqueradiata, caught in winter and in spring respectively). Then the fraction was separated into sphingomyelin and cerebroside by the method of FOLCH et al. In each sample fish, the yields (%) of sphingomyelin and cerebroside from the red meat were higher than those from the ordinary one. The main constituents of sphingolipid seem to be sphingomyelin and cerebroside, the former being greater in amounts than the latter.In both types of meat, the yields (%) of sphingomyelin and cerebroside from "Kan-Buri" were higher than those from "Higan-Buri". The unsaturation of fatty acids in sphingomyelin seems to be higher than in cerebroside. It was found that the unsaturation of component fatty acids in sphingomyelin and cerebroside was higher in the red meat than in the ordinary one and in "Kan-Buri" than in "Higan-Buri". Among the sugars of cerebroside, galactose was the main component, though a small amount of glucose was also found.
社団法人日本水産学会の論文