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食品研究与开发:2024,45(17):178-183
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膨腹海马脂质及其脂肪酸组成分析
(1. 海洋食品加工与安全控制全国重点实验室,中国海洋大学,山东 青岛 266404;2.中国海洋大学 三亚海洋研究院,海南 三亚 572024)
Analysis of Lipid and Fatty Acid Composition of the Hippocampus abdominalis
(1. State Key Laboratory of Marine Food Processing & Safety Control, Ocean University of China, Qingdao 266404, Shandong, China;2. Sanya Oceanographic Institution, Ocean University of China, Sanya 572024,Hainan, China)
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投稿时间:2024-02-04    
中文摘要: 为揭示雌、雄膨腹海马的脂质成分,该研究采用改良后的Folch 法分别提取雌、雄海马总脂并解析其基本脂质组成;采取薄层层析法分离并制备不同的脂质成分,通过气相色谱技术比较分析各脂质成分的脂肪酸组成差异。试验结果显示:膨腹海马的脂质含量丰富,雌、雄海马总脂含量分别为57.8、65.8 mg/g 干重,且以磷脂、游离脂肪酸为主,甘油三酯、胆固醇含量较低,除胆固醇含量雄性明显高于雌性以外,其他成分雌雄几乎无区别;雌、雄海马总脂脂肪酸组成接近,不饱和脂肪酸含量均高于饱和脂肪酸,且海洋特征性n-3 多不饱和脂肪酸二十二碳六烯酸(docosahexaenoic acid, DHA)、二十碳五烯酸(eicosapentaenoic acid, EPA)含量超过18%;不同脂质组分中,甘油三酯、磷脂、游离脂肪酸主要含有饱和脂肪酸,而胆固醇酯则以单不饱和脂肪酸为主。
中文关键词: 膨腹海马  脂质  脂肪酸  磷脂  甘油三酯
Abstract:To reveal the lipid composition of female and male Hippocampus abdominalis, the total lipids of both sexes were extracted using a modified Folch method, and the lipid composition was analyzed. Further,different lipid components were separated and prepared by thin-layer chromatography, and the fatty acid composition of each lipid component was compared and analyzed by gas chromatography. The results showed that the lipid content of H. abdominalis was rich, with the total lipid content of females and males being 57.8 mg/g dry weight and 65.8 mg/g dry weight, respectively. The lipid content was dominated by phospholipids and free fatty acids, with relatively low levels of triglycerides and cholesterol. There was almost no difference between males and females in other components, except that the cholesterol content was significantly higher in males than in females. The fatty acid composition of the total lipid of both female and male H. abdominalis was similar, with higher levels of unsaturated fatty acids compared to saturated fatty acids. The content of marine characteristic n-3 polyunsaturated fatty acids (DHA+EPA) was more than 18%. Among the different lipid fractions, triglycerides, phospholipids, and free fatty acids mainly included saturated fatty acids, while cholesterol esters were mainly monounsaturated fatty acids.
文章编号:202417022     中图分类号:    文献标志码:
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