盖伞属植物的三酰甘油和磷脂类

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI:10.1080/10498850.2023.2199944

Semra Kaçar, H. Kayhan Kaya, M. Başhan

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引用次数: 0

摘要

摘要本研究研究探讨了雌性卷腹蛛肌肉组织、磷脂（PL）、三酰甘油（TAG）和磷脂类别的总脂质和脂肪酸组成的季节性变化。TAG和PL类的脂肪酸组成在C.umbla肌肉中被发现是不同的。发现TAG中肉豆蔻酸（16:1n-7、18:1n-9）、单不饱和脂肪酸（∑MUFA）、亚油酸（18:2n-6）和亚麻酸（18:3n-3）的百分比高于PL类中测定的值。在PL组中，16:0、18:0、花生四烯酸（20:4n-6，AA）、EPA（20:5n-3）、DHA（22:6n-3）和多不饱和脂肪酸（∑PUFA）高于TAG组。

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Triacylglycerol and Phospholipid Classes of Capoettaumbla

ABSTRACT In this study, seasonal changes in the muscle tissue, total lipid, and fatty acid composition of phospholipid (PL), triacylglycerol (TAG), and phospholipid classes of female Capoeta umbla were investigated. Fatty acid compositions of TAG and PL classes were found to be different in C. umbla muscle. Percentages of myristic acid, 16:1n-7, 18:1n-9, monounsaturated fatty acid (ΣMUFA), linoleic acid (18:2n-6), and linolenic acid (18:3n-3) were found to be higher in TAG than the values determined in PL classes. In PL classes, 16:0, 18:0, arachidonic acid (20:4n-6, AA), EPA (20:5n-3), DHA (22:6n-3), and polyunsaturated fatty acid (ΣPUFA) were higher than TAG fraction.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.