Phospholipids of five Indian food fishes
Phospholipids of five Indian food fishes
| dc.contributor.author | Gopakumar, K. | |
| dc.contributor.author | Nair, M.R. | |
| dc.date.accessioned | 2013-06-15T04:36:23Z | |
| dc.date.available | 2013-06-15T04:36:23Z | |
| dc.date.issued | 1971 | |
| dc.description.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. | en_US |
| dc.identifier.citation | Fishery Technology 1971:8(2), 171-173 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/219 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India) | en_US |
| dc.subject | chromatography | en_US |
| dc.subject | lipids | en_US |
| dc.subject | fish | en_US |
| dc.subject | phospholipids | en_US |
| dc.subject | thin layer chromatography | en_US |
| dc.title | Phospholipids of five Indian food fishes | en_US |
| dc.type | Article | en_US |