PHOSPHATIDYLCHOLINE LEVELS AND THEIR FATTY ACID COMPOSITIONS IN SQUID EGG: A COMPARISON STUDY WITH POLLACK ROE AND STURGEON CAVIAR
Identifieur interne : 000498 ( Istex/Checkpoint ); précédent : 000497; suivant : 000499PHOSPHATIDYLCHOLINE LEVELS AND THEIR FATTY ACID COMPOSITIONS IN SQUID EGG: A COMPARISON STUDY WITH POLLACK ROE AND STURGEON CAVIAR
Auteurs : Qi Wang [République populaire de Chine] ; Chang-Hu Xue ; Zhao-Jie Li [République populaire de Chine] ; Jie Xu [République populaire de Chine]Source :
- Journal of Food Lipids [ 1065-7258 ] ; 2008-05.
Abstract
The content of total lipids (TLs), composition of phospholipids (PLs) and main fatty acids of phosphatidylcholine (PC) were determined in egg of squid Sthenoteuthis oualaniensis, roe of Alaska pollack Theragra chatcogramma and caviar of sturgeon Acipenser gueldenstaedti. The PL content of squid egg (72.0 ± 3.2% of TL) was higher than the other two kinds of fish eggs. A high‐performance liquid chromatography/evaporate light‐scattering detector method was used for qualitative and quantitative analyses of the PLs. The PC content of squid egg (67.50 ± 0.55% of PL) was the highest. Docosahexaenoic acid (22:6n‐3, DHA) percentage of PC in squid egg (40.0 ± 0.4 mol %) was much higher than others. The results indicated that squid egg could be used as a new source of PC rich in DHA.
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DOI: 10.1111/j.1745-4522.2008.00114.x
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<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">PHOSPHATIDYLCHOLINE LEVELS AND THEIR FATTY ACID COMPOSITIONS IN SQUID EGG: A COMPARISON STUDY WITH POLLACK ROE AND STURGEON CAVIAR</title><author><name sortKey="Wang, Qi" sort="Wang, Qi" uniqKey="Wang Q" first="Qi" last="Wang">Qi Wang</name></author><author><name sortKey="Xue, Chang U" sort="Xue, Chang U" uniqKey="Xue C" first="Chang-Hu" last="Xue">Chang-Hu Xue</name></author><author><name sortKey="Li, Zhao Ie" sort="Li, Zhao Ie" uniqKey="Li Z" first="Zhao-Jie" last="Li">Zhao-Jie Li</name></author><author><name sortKey="Xu, Jie" sort="Xu, Jie" uniqKey="Xu J" first="Jie" last="Xu">Jie Xu</name></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:289962473E704DF86F9BEDBDA13AB60EF4F135D0</idno><date when="2008" year="2008">2008</date><idno type="doi">10.1111/j.1745-4522.2008.00114.x</idno><idno type="url">https://api.istex.fr/document/289962473E704DF86F9BEDBDA13AB60EF4F135D0/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000327</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">000327</idno><idno type="wicri:Area/Istex/Curation">000327</idno><idno type="wicri:Area/Istex/Checkpoint">000498</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Checkpoint">000498</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">PHOSPHATIDYLCHOLINE LEVELS AND THEIR FATTY ACID COMPOSITIONS IN SQUID EGG: A COMPARISON STUDY WITH POLLACK ROE AND STURGEON CAVIAR</title><author><name sortKey="Wang, Qi" sort="Wang, Qi" uniqKey="Wang Q" first="Qi" last="Wang">Qi Wang</name><affiliation wicri:level="1"><country xml:lang="fr" wicri:curation="lc">République populaire de Chine</country><wicri:regionArea>College of Food Science and EngineeringOcean University of ChinaNo. 5, Yushan RoadQingdao, Shandong Province, 266003</wicri:regionArea><wicri:noRegion>266003</wicri:noRegion></affiliation></author><author><name sortKey="Xue, Chang U" sort="Xue, Chang U" uniqKey="Xue C" first="Chang-Hu" last="Xue">Chang-Hu Xue</name><affiliation><wicri:noCountry code="no comma">TEL: 86‐532‐82032468; FAX: 86‐532‐82032468</wicri:noCountry></affiliation></author><author><name sortKey="Li, Zhao Ie" sort="Li, Zhao Ie" uniqKey="Li Z" first="Zhao-Jie" last="Li">Zhao-Jie Li</name><affiliation wicri:level="1"><country xml:lang="fr" wicri:curation="lc">République populaire de Chine</country><wicri:regionArea>College of Food Science and EngineeringOcean University of ChinaNo. 5, Yushan RoadQingdao, Shandong Province, 266003</wicri:regionArea><wicri:noRegion>266003</wicri:noRegion></affiliation></author><author><name sortKey="Xu, Jie" sort="Xu, Jie" uniqKey="Xu J" first="Jie" last="Xu">Jie Xu</name><affiliation wicri:level="1"><country xml:lang="fr" wicri:curation="lc">République populaire de Chine</country><wicri:regionArea>College of Food Science and EngineeringOcean University of ChinaNo. 5, Yushan RoadQingdao, Shandong Province, 266003</wicri:regionArea><wicri:noRegion>266003</wicri:noRegion></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Lipids</title><idno type="ISSN">1065-7258</idno><idno type="eISSN">1745-4522</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2008-05">2008-05</date><biblScope unit="volume">15</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="222">222</biblScope><biblScope unit="page" to="230">230</biblScope></imprint><idno type="ISSN">1065-7258</idno></series><idno type="istex">289962473E704DF86F9BEDBDA13AB60EF4F135D0</idno><idno type="DOI">10.1111/j.1745-4522.2008.00114.x</idno><idno type="ArticleID">JFL114</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">1065-7258</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">The content of total lipids (TLs), composition of phospholipids (PLs) and main fatty acids of phosphatidylcholine (PC) were determined in egg of squid Sthenoteuthis oualaniensis, roe of Alaska pollack Theragra chatcogramma and caviar of sturgeon Acipenser gueldenstaedti. The PL content of squid egg (72.0 ± 3.2% of TL) was higher than the other two kinds of fish eggs. A high‐performance liquid chromatography/evaporate light‐scattering detector method was used for qualitative and quantitative analyses of the PLs. The PC content of squid egg (67.50 ± 0.55% of PL) was the highest. Docosahexaenoic acid (22:6n‐3, DHA) percentage of PC in squid egg (40.0 ± 0.4 mol %) was much higher than others. The results indicated that squid egg could be used as a new source of PC rich in DHA.</div></front></TEI><affiliations><list><country><li>République populaire de Chine</li></country></list><tree><noCountry><name sortKey="Xue, Chang U" sort="Xue, Chang U" uniqKey="Xue C" first="Chang-Hu" last="Xue">Chang-Hu Xue</name></noCountry><country name="République populaire de Chine"><noRegion><name sortKey="Wang, Qi" sort="Wang, Qi" uniqKey="Wang Q" first="Qi" last="Wang">Qi Wang</name></noRegion><name sortKey="Li, Zhao Ie" sort="Li, Zhao Ie" uniqKey="Li Z" first="Zhao-Jie" last="Li">Zhao-Jie Li</name><name sortKey="Xu, Jie" sort="Xu, Jie" uniqKey="Xu J" first="Jie" last="Xu">Jie Xu</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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