PHOSPHATIDYLCHOLINE LEVELS AND THEIR FATTY ACID COMPOSITIONS IN SQUID EGG: A COMPARISON STUDY WITH POLLACK ROE AND STURGEON CAVIAR

Journal of Food Lipids Pub Date : 2008-04-23 DOI:10.1111/j.1745-4522.2008.00114.x

QI WANG, CHANG-HU XUE, ZHAO-JIE LI, JIE XU

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引用次数: 20

Abstract

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.

PRACTICAL APPLICATIONS

This study compares the phospholipids in egg from the squid Sthenoteuthis oualaniensis with two kinds of known fish eggs. The squid source was abundant in phospholipids, but it is not fully utilized because of the low-edible value of the meat. The analysis of the phospholipid classes was carried out by using a high-performance liquid chromatography/evaporative light-scattering detector. The method has been used in the dairy industry, but is not so common in fish product evaluation. Our results showed that it is quick and sensitive in detecting the fish and shellfish egg phospholipids. Squid egg contained a large amount of phosphatidylcholine and was rich in docosahexaenoic acid, thus may serve as a novel functional lipid for health promotion. Therefore, squid egg may serve as a valuable good source of functional lipids.

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鱿鱼蛋中磷脂酰胆碱含量及其脂肪酸组成:与明太鱼籽和鲟鱼鱼子酱的比较研究

摘要测定了鱿鱼(Sthenoteuthis oualaniensis)卵、阿拉斯加明太鱼(Theragra chatcogramma)卵和鲟鱼(Acipenser gueldenstaedti)鱼子酱中总脂(TLs)含量、磷脂(PLs)组成和磷脂酰胆碱(PC)主要脂肪酸的含量。鱿鱼卵的PL含量(TL的72.0±3.2%)高于其他两种鱼卵。采用高效液相色谱/蒸发光散射检测法对其进行定性和定量分析，鱿鱼蛋中PC含量最高(占PL的67.50±0.55%)。鱿鱼蛋中PC的二十二碳六烯酸(22:6n-3, DHA)含量为40.0±0.4 mol %。结果表明，鱿鱼蛋可作为富含DHA的PC的新来源。本研究比较了鱿鱼(Sthenoteuthis oualaniensis)和两种已知鱼卵的磷脂含量。鱿鱼源磷脂含量丰富，但由于鱿鱼肉的食用价值较低，磷脂未得到充分利用。采用高效液相色谱/蒸发光散射检测器对磷脂类进行分析。该方法已用于乳制品行业，但在鱼类产品评估中并不常见。结果表明，该方法能快速、灵敏地检测鱼类和贝类的卵磷脂。鱿鱼蛋中含有大量的磷脂酰胆碱和丰富的二十二碳六烯酸，可作为一种新型的功能性脂质促进健康。因此，鱿鱼蛋可以作为一种有价值的功能性脂质的良好来源。

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来源期刊

Journal of Food Lipids 工程技术-食品科技

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