コイ,ヒメマス,ヤマメおよびウナギのトリグリセリドの脂肪酸構成

概要

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Studies were undertaken to elucidate the fatty acid structures of triglycerides (TG) contained in carp (Cyprinus carpio), “hime-masu” (Oncorhynchus nerka adonis), “yamame” (O. masou ishikawai) and eel (Anguilla japonica). The TG extracted from the test fish were separated by preparative gas chromatography (GLC). The TG fractions were hydrolyzed to fatty acids which were subjected to GLC analysis in the form of methyl esters. The results obtained may be summarized as follows: 1. It was found that the carbon numbers of TG in the four fish species were as follows: carp, 48-58; “hime-masu”, 46-60; “yamame”, 46-60, and eel, 46-58, respectively. It was also found that no marked difference could be observed among possible fatty acid structures of TG contained in the test fiish. 2. As for the fatty acids of carp, the proportions of C 18:2 and C 18:3 increased in parallel with the increase in TG carbon numbers while those of C 16:0 and C 16:1 remained at almost the same level. Similar increasing tendencies could be observed in C 16:0 and C 18:0 of “hime-masu” TG, and C 18:1, C 18:2 and 18:3 of “yamame”. In TG from eel, however, no specific correlation was observed between the TG carbon numbers and their fatty acid components.
公益社団法人日本水産学会の論文