PHOSPHATIDYLCHOLINE LEVELS AND THEIR FATTY ACID COMPOSITIONS IN SQUID EGG: A COMPARISON STUDY WITH POLLACK ROE AND STURGEON CAVIAR
Identifieur interne : 000327 ( Istex/Curation ); précédent : 000326; suivant : 000328PHOSPHATIDYLCHOLINE 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.
Url:
DOI: 10.1111/j.1745-4522.2008.00114.x
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Chang-Hu Xue<affiliation><mods:affiliation>TEL: 86‐532‐82032468; FAX: 86‐532‐82032468</mods:affiliation><wicri:noCountry code="no comma">TEL: 86‐532‐82032468; FAX: 86‐532‐82032468</wicri:noCountry></affiliation>Le document en format XML
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China</mods:affiliation><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></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><mods:affiliation>TEL: 86‐532‐82032468; FAX: 86‐532‐82032468</mods: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"><mods:affiliation>College of Food Science and EngineeringOcean University of ChinaNo. 5, Yushan RoadQingdao, Shandong Province, 266003, P.R. China</mods:affiliation><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></affiliation></author><author><name sortKey="Xu, Jie" sort="Xu, Jie" uniqKey="Xu J" first="Jie" last="Xu">Jie Xu</name><affiliation wicri:level="1"><mods:affiliation>College of Food Science and EngineeringOcean University of ChinaNo. 5, Yushan RoadQingdao, Shandong Province, 266003, P.R. 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China</mods:affiliation><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></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><mods:affiliation>TEL: 86‐532‐82032468; FAX: 86‐532‐82032468</mods: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"><mods:affiliation>College of Food Science and EngineeringOcean University of ChinaNo. 5, Yushan RoadQingdao, Shandong Province, 266003, P.R. China</mods:affiliation><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></affiliation></author><author><name sortKey="Xu, Jie" sort="Xu, Jie" uniqKey="Xu J" first="Jie" last="Xu">Jie Xu</name><affiliation wicri:level="1"><mods:affiliation>College of Food Science and EngineeringOcean University of ChinaNo. 5, Yushan RoadQingdao, Shandong Province, 266003, P.R. China</mods:affiliation><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></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></record>Pour manipuler ce document sous Unix (Dilib)
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