マサバ脂質の脂肪酸組成の変動とそれに関与する因子-III
脂肪酸組成率の季節的変動
1976 年 42 巻 5 号 p. 557-561
詳細
1976 年 42 巻 5 号 p. 557-561
In the present paper, the changes in the fatty acid composition of the mackerel, Scomber japonicus, from summer to winter were examined by estimating the cubic, quadratic and linear regressions on the season. The following pattern of seasonal changes in the compositional percentage of the respective fatty acids was revealed. The contents of all the fatty acids in nonpolar lipid decreased from summer to winter, but the rates of decrease differed according to the acid, being high for 16:1 and 18:1 acids but low in the others. This difference in the rates of decrease resulted in a relative decrease in 16:0 and 18:1 acids and compensative increase in 20:5 and 22:6 acids.
In polar lipid, the content of 20:5 and 22:6 acids increased from summer to winter. This fact resulted in an increase in the compositional percentage of these acids and a compensative decrease in 16:0 and 18:1 acids. The content as well as the rates of change in fatty acid content were far smaller in polar than in nonpolar lipid. Consequently the respective acids in total lipid showed seasonal patterns similar to those of nonpolar lipid.
