Comparison of fatty acid composition in the total lipids of cultured silver salmon with that of natural blue-back salmon.
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概要
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Composition of fatty acids in the total lipids extracted from edible portions of cultured silver salmon (Oncorhynchus kisutch) and natural blue-back salmon (Oncorhynchus nerka) were studied by means of thin-layer chromatography and gas-liquid chromatography. The following results were obtained.1) General properties of total lipids from cultured silver salmon and natural blue-back salmon were similar.2) Total lipids of the samples from these two species consisted of sterol ester, triacylglycerol, free fatty acid, 1, 3-diacylglycerol, sterol, 1, 2-diacylglycerol, monoacylglycerol and compound lipid fractions.3) About 30 kinds of fatty acids were identified in the total lipids of the samples from both species. Main fatty acids in the total lipids were 18:1 (22.9%), 16:0 (21.8%), 22:6 (12.3%), 16:1 (7.6%) and 20:5 acids (6.8%) in cultured silver salmon, and 18:1 (22.0%), 16:0 (21.5%), 22.6 (16.0%), 20:5 (9.2%) and 14:0 acids (7.7%) in natural blue-back salmon. Fatty acids compsition in the total lipids from both species were similar.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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