サクラマス,カラフトマスおよびその缶詰の脂質の脂肪酸組成〔英文〕

概要

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The fatty acid compositions of the lipids in various organs from masu salmon and pink salmon, and in latter canned flesh have been investigated with open-tubular gas-liquid chromatography. All samples showed at least 59 peaks of which 54 components were identified. The major fatty acids of these samples were 14:0, 16:0, 16:1 (n-7), 18:0, 18:1 (n-9), 18:1 (n-7), 20:1 (n-11), 20:1 (n-9), 20:5 (n-3), 22:1 (n-11 and n-13), 22:1 (n-9), 22:5 (n-3) and 22:6 (n-3). The sum of these acids was more than 85% of the total acids in each sample. The major polyunsaturated fatty acids were 20:5 (n-3) (6.34-9.91% in masu salmon, 8.19-16.47% in pink salmon) and 22:6 (n-3) (9.98-18.44% in masu salmon, 4.88-8.56% in pink salmon). The polyunsaturated fatty acids having n-3 structure were contained more in the liver than in other organs. The canned pink salmon flesh showed various fatty acid compositions. Especially, the canned pink salmon flesh C contained 22:1 (n-11 and n-13), ten times as much as the canned pink salmon flesh A.
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