Seasonal Variation of Total Lipids of Horse Mackerel

DOI 3 Citations
  • TASHIRO Isao
    Department of Food Technology, College of Agriculture and Veterinary Medicine, Nihon University
  • ITOH Shingo
    Department of Food Technology, College of Agriculture and Veterinary Medicine, Nihon University
  • TSUYUKI Hideo
    Department of Food Technology, College of Agriculture and Veterinary Medicine, Nihon University

Bibliographic Information

Other Title
  • マアジ脂質に関する研究　Ｉ　　マアジの総脂質の季節的変動
  • マアジ脂質に関する研究(第1報)

Abstract

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.

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Details 詳細情報について

  • CRID
    1390282681382479744
  • NII Article ID
    130003967079
  • DOI
    10.3136/nskkk1962.28.6_309
  • ISSN
    00290394
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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