オカダンゴムシの脂質

概要

論文の詳細を見る
The characteristics of the lipids of Okadangomushi and its components concerned with fatty acids and unsaponifiable matters were studied. The general characteristics of the ether-extracts were as follows : d420 0.9466, n20D 1.4739, S.V. 230.1, I.N. 78.1, unsaponifiable matters 10.0%, acetone-insoluble parts 5.0%. The fatty acids obtained by means of saponification of acetonsoluble parts of the ether-extracts were composed of the following constituents; C14F0 acid 0.7%, C16F0 acid 20.6%, C18F0 acid 8.3%, C20F0 acid 0.7%, C18F1 acid 53.7%, C18F2 acid 10.1%, C18F3 acid 2.5%, other unsaturated acids 3.2%. The unsaponifiable matters were yellowish brown solid under normal temperature containing 41.0% sterols. The sterol purified by means of silica gel column chromatography in the state of acetate had the following characteristics; mp 144.3°C, mp of the acetate 114.5°C, S.V. of the acetate 128.5, and this was considered as cholesterol by the UV- and IR-absorption spectrum onto these characteristics.