鲢鱼各部位磷脂组分及脂肪酸组成分析

doi:10.7506/spkx1002-6630-201424020

食品科学

鲢鱼各部位磷脂组分及脂肪酸组成分析

邹舟1，王琦1,2,3,*，于刚4，张维农1,2,3，王海滨1,3

1.武汉轻工大学食品科学与工程学院，湖北武汉 430023；2.武汉轻工大学油脂及植物蛋白工程技术研发中心，
湖北武汉 430023；3.农产品加工湖北省协同创新中心，湖北武汉 430023；
4.中国水产科学研究院南海水产研究所，农业部水产品加工重点实验室，广东广州 510300

出版日期:2014-12-25 发布日期:2014-12-29
通讯作者: 王琦
基金资助:
国家自然科学基金青年科学基金项目（31301446）；农业部水产品加工重点实验室开放基金项目（nybjg201209）；
湖北省教育厅科学技术研究计划优秀中青年人才项目（Q20121803）；武汉轻工大学引进人才科研启动项目（090367）

Lipid Classes and Fatty Acid Composition of Phospholipids from Different Parts of Silver Carp

ZOU Zhou1, WANG Qi1,2,3,*, YU Gang4, ZHANG Wei-nong1,2,3, WANG Hai-bin1,3

1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Research Center of Oils and
Plant Proteins Technology, Wuhan Polytechnic University, Wuhan 430023, China; 3. Hubei Collaborative Innovation Center for
Processing of Agricultural Products, Wuhan 430023, China; 4. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture,
South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

Online:2014-12-25 Published:2014-12-29
Contact: WANG Qi

摘要/Abstract

摘要：

应用Bligh-Dyer法、硅胶柱层析和薄层层析（thin layer chromatography，TLC）分析比较鲢鱼头部、眼部、背肌、腹肌、内脏、尾部的磷脂含量与组成,气相色谱-质谱联用技术分析鲢鱼各部位磷脂的脂肪酸组成。结果表明：各部位磷脂种类有磷脂酰胆碱（phosphatidylcholine，PC）、磷脂酰乙醇胺（phosphatidylethanolamine，PE）、磷脂酰丝氨酸（phosphatidyelserine，PS）及一未知组分，鲢鱼各部位的PE、PC明显高于其他磷脂组分。鱼头磷脂中饱和脂肪酸的总量最高，其次是内脏中含量，鱼眼中含量最低。单不饱和脂肪酸的含量也在鱼头中最丰富，明显高于背肌、鱼眼、腹肌、鱼尾，后三者间差异性不显著（P＞0.05），内脏中含量最低。多不饱和脂肪酸的含量在鱼眼中最多，与腹肌、鱼尾中的含量差异不显著，都在49%以上，但明显高于鱼头、背肌内脏中的含量。各部位间内脏中二十碳五烯酸和二十二碳六烯酸的含量明显高于其他部位，其次是鱼眼。鱼眼磷脂中C22∶6的含量最丰富，C20∶5在内脏磷脂中含量最多。

关键词: 鲢鱼, 磷脂, 薄层层析, 脂肪酸组成, 气相色谱-质谱

Abstract:

The distribution and composition of phospholipids in the head, eyes, belly flap, dorsal muscle, viscera and
tail of silver carp were analyzed and compared by using Folch method, silica-gel column chromatography and thin layer
chromatography (TLC). It was shown that the phospholipids in different parts of silver carp included phosphatidylcholine,
phosphatidylethanolamine, phosphatidyelserine and an unknown component. Phosphatidylethanolamine (PE) and
phosphatidylcholine (PC) in each part of silver carp were significantly more abundant than other phospholipid components.
Fatty acid composition of phospholipids from different parts of silver carp were analyzed by gas chromatography-mass
spectrometry, and the results indicated that the content of saturated fatty acids (SFA) in the head was the highest, followed
by the viscera, and the lowest in the eyes of silver carp. Mono-unsaturated fatty acids (MUFAs) were significantly more
abundant in the head than in the belly flap, eyes and dorsal muscle, without showing significant differences among the last
three (P > 0.05), and the lowest levels of MUFAs were found in the viscera. The content of poly-unsaturated fatty acids
(PUFAs) in fish eyes was the highest, and the difference between tail and dorsal muscle was not significant, which both
accounted for over 49%, but higher than in head, belly flap and viscera. The total amount of eicosapntemacnioc acid (EPA)
and docosahexaenoic acid (DHA) in visceral were significantly higher than in other parts, followed by fish eyes. The content
of DHA in fish eyes was the highest, but EPA was the most abundant in viscera.

Key words: silver carp, phospholipids, thin layer chromatography (TLC), fatty acid composition, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS254.9

邹舟1，王琦1,2,3,*，于刚4，张维农1,2,3，王海滨1,3. 鲢鱼各部位磷脂组分及脂肪酸组成分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201424020.

ZOU Zhou1, WANG Qi1,2,3,*, YU Gang4, ZHANG Wei-nong1,2,3, WANG Hai-bin1,3. Lipid Classes and Fatty Acid Composition of Phospholipids from Different Parts of Silver Carp[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424020.

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鲢鱼各部位磷脂组分及脂肪酸组成分析

Lipid Classes and Fatty Acid Composition of Phospholipids from Different Parts of Silver Carp

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