マアジ肉脂質の脂肪酸組成-魚類脂質脂肪酸組成に関する考察
スポンサーリンク
概要
- 論文の詳細を見る
The fatty acid compositions of whole lipid, neutral lipid (NL), free fatty acid and phospholipid (PL) were determined by GLC on 14 samples of horse mackerel ordinary muscle which contained whole lipid in the range from 1.1 to 11.2%. Analyses of the fatty acid composition of whole lipid illustrated considerable differences related to variations in lipid content. As for the compositions of NL and PL, they differed but neither showed any obvious change as compared with that of whole lipid except for 18:0 in NL and 16:1 and 20:5 in PL. Consequently, the characteristic fatty acid compositions were recognized in 16:0, 16:1, 18:1 and 22:6 for NL and 16:0, 18:0, 18:1 and 22:6 for PL with species differences. As a result, the authors postulated that the fatty acid distribution of fish lipid should be discussed not in terms of the fatty acid composition of whole lipid but in terms of the NL and PL fatty acid compositions.
- 公益社団法人 日本水産学会の論文