書誌事項
- タイトル別名
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- Seasonal Variation of Total Lipids of Horse Mackerel
- マアジ脂質に関する研究(第1報)
説明
Lipid and fatty acid compositions of the total lipids and fatty acid compositions of the fractionated lipids in meat and viscera of horse mackerel, Trachurus juponicus in four seasons were examined by means of thin layer chromatography (TLC) and gas liquid chromatography (GLC). The total lipids were extracted with BLIGH and DYER method and fractionated by TLC. Fatty acid compositions of the total and fractionated lipids were determined by GLC.<BR>The results obtained were as follows: (1) The total lipid content was higher in spring and summer than in autumn and winter, and it seems to be caused by the increase of triacylglycerines. On the other hand, the compound lipid content was constant through the year. (2) C 16:0 acid content (%) in the total lipids was constant through the year. C 18:1 acid content (%) was rather high in spring and summer, on the contrary, C 22:6 acid content (%) was rather high in winter and autumn. (3) C 22:6 acid Content (%) was higher in the compound lipid fraction than in the other fractions and it seems that this phenomenon relates to the increase of C 22:6 acid content in the total lipids in winter.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 28 (6), 309-317, 1981
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681382479744
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- NII論文ID
- 130003967079
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
