瀬戸内海産魚油の研究 (第2報) : 浜焼マダイ油および加工カタクチイワシ油の性状成分について

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I. Broiled Whole Sea Bream Oil. The oil was obtained from the red porgy, Pagrosumus major T., as a by-product in the broiled whole sea bream manufacturing industry of the Inland Sea. The oil was yellowish red having a fishy smell. The sample investigated gave the following characteristics d1540.9252, n20D1.4767, A.V. 6.35, S.V. 189.2, I.V. (Wijs) 164.4, unsaponifiable matter 1.43%. The mixed acids from the oil had the following properties : Yield% N.V. I.V mp (°C) Color Mixed acids 93.25 197.3 171.1 …… Yellowish brown Unsaponifiable matter 1.14 ……106.7 138142 Yellowish white The mixed fatty acids were separated into solid and liquid acids by the lead-salt alcohol method, with yields of 26.27% for the solid and 73.73% for the liquid, giving the following characteristics : Solid acids Liquid acids N.V. 207.6 193.6 I.V. 8.5 226.3 mp (°C) 48.851.5 …… Color Yellowish white Dark red The composition of the fatty acid was investigated and recognized that the solid acids consist exclusively of palmitic acid, and additional C12, C14, C18, C20, C22, and C24 saturated fatty acids. The liquid acids chiefly consisted of C16, F1 and additional C10 C12, and C14 F1 acids ; C18 F1, F2, F3; C2020 and C22 F1, F2, F3, and higher unsaturated acids. Unsaponifiable matters had the I.V. 106.7, and mp 138142 °C. II. Dried Sprat Oil. The oil was obtained from the sprat, Engraulis Japonica T., as a by-product in the boiling and drying operations of the special manufacturing of the fish. The crude oil had the following characteristics : A.V. I.V. Unsaponifiable matters % I. (Dried for 3 months) 11.8 106.0 5.28 II. (Dried for 6 months) 16.0 106.9 11.03 The mixed acids from the oil had the following characteristics : Unsaponifiable matters NV. I.V. Color I.V. Color I 208.7 112.4 Yellowish 117.3 Pale yellow II 212.4 113.3 Brown 102.2 Yellow The solid and liquid acids separated from the mixed fatty acids had the following characteristics : I II Solid acids Liquid acids Solid acids Liquid acids Yield % 52.42 47.58 56.28 43.72 It was found that the solid fatty acids consist chiefly of palmitic acid and small quantities of C12, C14, C18, C20, acids appeared to be present, and that the liquid acids consist chiefly of zomaric acid, with small quantities of C12, C14, C16, F1; C18, F1, F2, F3; C20, C22, F1, F2, F3 and higher unsaturated acids. Unsaponifiable matters had the following properties : I II I.V. 117.3 102.2 mp (°C) 116121 117125 Color Pale Yellow Yellow
社団法人日本油化学会の論文

瀬戸内海産魚油の研究 (第2報) : 浜焼マダイ油および加工カタクチイワシ油の性状成分について

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