養殖及び天然アユの脂質成分の比較〔英文〕

概要

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The Lipid of cultured ayu was analyzed and compared with that of wild ayu. In the total and non-polar lipids, percentages of C16:0, C18:2 fatty acids in the cultured ayu were higher than those in the wild one, while percentage of C18:3 fatty acid in the cultured ayu aws lower than that in the wild one. Odd-number fatty acids C15:0, C17:0 and C19:0 were contained at high levels in the wild ayu, compared with those in the cultured one. In the phosphatidyl-choline, percentages of C16:0 and C22:6 fatty acids in the cultured ayu were higher than those in the wild one, while percentages of C18:1, C18:2 and C20:5 fatty acids in the cultured ayu were lower than those in the wild one. In the phosphatidylethanolamine, C16:0 and C18:1 fatty acids were contained at high percentages in the wild ayu, compared with those in the cultured ayu. On the other hand, the percentage of C22:6 fatty acid was high in the cultured ayu. In addition to the fatty acid and triglyceride compositions obtained, the results of high-per-formance liquid chromatographic analysis suggest that the non-polar lipids of cultured ayu are different from those of the wild ayu in molecular species of triglycerides.
日本水産學會の論文