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Molecular Species of Fish Muscle Lecithin

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Title: Molecular Species of Fish Muscle Lecithin
Authors: Takahashi, Koretaro Browse this author →KAKEN DB
Hirano, Tsugihiko Browse this author
Takama, Kozo Browse this author →KAKEN DB
Zama, Koichi Browse this author
Issue Date: 1982
Publisher: 日本水産学会
Journal Title: 日本水産学会誌
Journal Title(alt): Bulletin of the Japanese Society of Scientific Fisheries
Volume: 48
Issue: 12
Start Page: 1803
End Page: 1814
Publisher DOI: 10.2331/suisan.48.1803
Abstract: A satisfactory separation of the molecular species of fish muscle lecithin was made by modifying the lecithin into diglceride acetate for high performance reversed phase liquid chromatography (HPLC), The molecular species of each chromatographic peak was determined by fatty acid composition and by total acyl carbon number analysis subsequent to separation, using a thin layer chronatographic technique with silver nitrate impregnated silica ged plated (Ag+-TLC). After plotting the relative retention time (RRT) of each molecular species from soybean, egg yolk, chum salmon, big-eyed tuna, Alaska pollack, and carp muscle lecithins semilogarithmically against the total cayl carbon number of the number of total double bonds of each molecular species, a set of parallel straight oblique lines was obtained. Thus we can express the molecular species in matrix relation by giving a variable integer x for the acyl carbon number and a variable integery for the number of double bonds of each fatty acid in the molecular species. By using the correlations between the RRTs and the corresponding molecular species on semilogarithmic plots, it was conclude that an identification of molecular species from fish lipids could be done by RRTs from HPLC.
Rights: © 1982 公益社団法人日本水産学会
© 1982 The Japanese Society of Fisheries Science
Type: article
URI: http://hdl.handle.net/2115/49848
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 高橋 是太郎

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