Fisheries and Aquatic Sciences

한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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Molecular Species Composition of Phosphatidylcholine Isolated from Chum Salmon Meat Oil

  • Lee, Seung-Joo (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Ha, Wang-Hyun (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Choi, Hye-Jin (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Cho, Soon-Yeong (Department of Food Processing and Distribution, Gangneung-Wonju National University)
  • 투고 : 2010.08.16
  • 심사 : 2010.09.20
  • 발행 : 2010.09.30
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초록

Chum salmon (Oncorhynchus keta) meat oil contained high amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) compared to oils extracted from other tissues of the fish. EPA and DHA occupied more than 25% of the total fatty acids in chum salmon meat oil. The main lipid classes in the meat oil were triacylglycerides and phospholipids. The major fatty acids of the molecular species composition of phosphatidylcholine isolated from the meat oil were DHA and EPA. DHA and EPA were the major molecular species in the phosphatidylcholine of chum salmon meat oil, representing 44% and 17%, respectively.

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참고문헌

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