魚肉の低温貯蔵(5°C)中における脂質構成脂肪酸の変化 : 脂質酸化指標としてのC22:6酸減少率

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In order to elucidate oxidative deterioration of lipids in fish muscle during storage, the authors prepared homogenates of ordinary muscle of jack mackerel, Trachurus japonicus, stored them at 5°C, extracted lipids by the method of Folch et al., fractionated the whole lipids into non-polar and polar lipids, and determined their changes in fatty acid contents by GLC using n-octadecane as an internal standard. As a result, polyunsaturated fatty acids constituting the whole lipids decreased with oxidation, C22:6 acid decrease being most predominant; while saturated and monoenoic fatty acids showed comparatively little decrease, C16:0 acid decrease being almost negligible. Changes in fatty acids constituting non-polar and polar lipids should be attributed not only to oxidative deterioration but also to enzymatic hydrolysis. Consequently the decrease rate of C22:6 acid of the whole lipids may be used as a criterion for the oxidative deterioration of lipids in the muscle during storage. Furthermore, the authors propose that it is more convenient to measure the peak area ratio of C22:6 to C16:0 acids and to calculate the decrease rate of C22:6 acid by using the following formula. Decrease rate of C22:6 acid (%)=(1-tC22:6/tC16:0/0C22:6/0C16:0)×100
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