The lipid of flying fish roe and changes occurring in them during low temperature

• Main Authors: Shing-Cheng You, 尤心正
• Other Authors: Ching-Shyong Wu
• Format: Others
• Language: zh-TW
• Published: 1999
• Online Access: http://ndltd.ncl.edu.tw/handle/83781589291087952901

碩士 === 國立海洋大學 === 食品科學系 === 87 === The flying fish caught off the coast of Taiwan were sampled and their roe lipids composition, by Folch method extract and analyzed by column chromatography, thin layer chromatography (TLC) and gas chromatography (GC). The lipid content of flying fish roe ranged between 6.07 and 7.08﹪, neutral lipids 1.97－2.19﹪and polar lipids 3.84－5.10﹪. The lipid composition of hydrocarbon, cholesterol ester(CE), free fatty acid(FFA), triglyceride(TG), cholesterol, monoglyceride(MG) and phosholipid(PL) was 0.89－1.46﹪, 0.57－0.81﹪, 0.49－0.90﹪, 16.24－25.18﹪, 13.05－19.58﹪, 0.85－1.39﹪ and 58.08－67.50﹪. Change in the lipid of storage, the hydrocarbon and FFA proportion increased, TG and PL proportion decreased, in ordinary due to hydrolysis of TG and PL. The fatty acid consisted mainly of C16:0, C18:1 and C24:1. The lipid of fatty acid composition, in the neutral lipids, the CE consisted mainly of C18:1, C20:4 and C24:1, the consisted of high unsaturate fatty acid comprised about 72﹪, the TG consisted mainly of C16:0, C18:1 and C24:0, the consisted of high saturate fatty acid(SFA) comprised about 58﹪, the MG consisted mainly of C16:0 and C18:1, the consisted of high SFA comprised about 60﹪, so that , TG and MG were the more SFA. In the polar lipids, the PL consisted mainly of C16:1, C18:0, C18:1 and C24:0, the consisted of high saturate fatty acid(SFA) comprised about 68﹪. The composition of fatty acid TG was similar to PL. In the other hand, the dark-red of flying fish roe oil indicated the existence of fat-souble pigments. β-carotene and astaxanthin were identified by TLC and HPLC. The content of carotenoids in the lipid was 1.11－1.82﹪, the consisted mainly of astaxanthin about 75﹪. Change in the storage, the astaxanthin proportion decreased in ordinary due to oxidation by the result.