Phospholipids of five Indian food fishes
Phospholipids of five Indian food fishes
Date
1971
Authors
Gopakumar, K.
Nair, M.R.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Column chromatography and TLC were applied for the quantitative fractionation of phospholipids from 5 Indian food fishes: sardine (Sardinella longiceps), pomfret (Pampus argenteus), mackerel (Rastrelliger kanagurta), anchovies (Anchoviella sp.) and thrissocles (Thrissocles mystax). Chromatographic procedures are detailed. Total lipid contents (g/100 g wet tissue) for the 5 fish, respectively were: 6.0, 4.5, 6.0, 0.7, 5.4; phospholipid contents (g/100 g wet tissue) were: 0.8, 0.9, 0.8, 0.3, 0.9. Levels of individual phospholipids (as % of total phospholipids) are also tabulated for each sp. Ranges were: phosphatidyl serine 1.2-5.0, phosphatidyl ethanolamine 15.5-22.7, phosphatidyl inositol 2.2-6.5, phosphatidyl choline 51.6-63.0, lysophosphatidyl choline 0.4-3.5, sphingomyelin 1.2-5.7, and phosphatidic acids 2.8-10.0.
Description
Keywords
chromatography, lipids, fish, phospholipids, thin layer chromatography
Citation
Fishery Technology 1971:8(2), 171-173