FOOD SCIENCE

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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. 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

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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)

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