Lipid Components of Sea Squirt, Halocynthia roretzi, and Mideuduck, Styela clava

우렁쉥이 및 미더덕의 지방질성분

  • Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Oh, Kwang-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Lee, Tae-Hun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Ahn, Chang-Bum (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Chung, Young-Hun (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Kim, Kyung-Sam (Department of Food and Nutrition, Pusan Woman's Junior College)
  • 이응호 (부산수산대학교 식품공학과) ;
  • 오광수 (부산수산대학교 식품공학과) ;
  • 이태헌 (부산수산대학교 식품공학과) ;
  • 안창범 (부산수산대학교 식품공학과) ;
  • 정영훈 (부산수산대학교 식품공학과) ;
  • 김경삼 (부산여자전문대학 식품영양과)
  • Published : 1985.08.01

Abstract

Total lipid (TL) content of sea squirt (Ureungsweng-ee), Halocynthia roretzi, and Mideuduck, Styela clava, were 2.0%, 2.1%, respectively. Reviewing the composition of each lipid fraction in total lipids of sea squirt and Mideuduck, it was found that contents of neutral lipids (NL) (36.6%, 36.3%) and phospholipids (PL) (46.2%, 44.5%) were high, while that of glycolipids (GL) (17.2%, 19.2%) was low. The NL of sea squirt and Mideuduck were mainly consisted of triglyceride (49.0%, 59.6%) and free sterol (25.8%, 22.0%), and followed by diglyceride (9.4%, 7.7%), monoglyceride (6.0%, 4.2%), free fatty acid (4.6%, 1.9%) and esterified sterol and hydrocarbon (5.2%, 4.4%). And main lipids in PL were phosphatidylcholine (48.6%, 46.7%) and phosphatidylethanolamine (32.4%, 35.0%), and followed by phosphatidylinositol (9.8%, 7.0%), phosphatidylserine (5.7%, 5.8%) and an unknown substance (3.5%, 5.5%). Fatty acid composition was not significantly different among TL, NL, PL and GL contained in sea squirt and Mideuduck. The major fatty acids of TL in sea squirt and Mideuduck were eicosapentaenoic (21.3%, 18.3%), docosahexaenoic (16.3%, 14.2%), palmitic (13.8, 16.3%) and oleic acid (8.5%, 7.0%), respectively. Fatty acid composition of PL and NL were similar to those of TL. In case of GL fraction the major fatty acids were gadoleic (15.7%, 14.7%), palmitic (13.5%, 14.7%), stearic (11.6%. 9.8%) and oleic acid (8.0%, 8.1%).

Keywords