I. Broiled Whole Sea Bream Oil.
The oil was obtained from the red porgy,
Pagrosumus major T., as a by-product in the broiled whole sea bream manufacturing industry of the Inland Sea.
The oil was yellowish red having a fishy smell. The sample investigated gave the following characteristics
d1540.9252, n20D1.4767, A.V. 6.35, S.V. 189.2, I.V. (Wijs) 164.4, unsaponifiable matter 1.43%.
The mixed acids from the oil had the following properties :
Yield% N.V. I.V mp (°C) Color
Mixed acids 93.25 197.3 171.1 …… Yellowish brown
Unsaponifiable matter 1.14 ……106.7 138142 Yellowish white
The mixed fatty acids were separated into solid and liquid acids by the lead-salt alcohol method, with yields of 26.27% for the solid and 73.73% for the liquid, giving the following characteristics :
Solid acids Liquid acids
N.V. 207.6 193.6
I.V. 8.5 226.3
mp (°C) 48.851.5 ……
Color Yellowish white Dark red
The composition of the fatty acid was investigated and recognized that the solid acids consist exclusively of palmitic acid, and additional C
12, C
14, C
18, C
20, C
22, and C
24 saturated fatty acids. The liquid acids chiefly consisted of C
16, F
1 and additional C
10 C
12, and C
14 F
1 acids ; C
18 F
1, F
2, F
3; C
2020 and C
22 F
1, F
2, F
3, and higher unsaturated acids.
Unsaponifiable matters had the I.V. 106.7, and mp 138142 °C.
II. Dried Sprat Oil.
The oil was obtained from the sprat,
Engraulis Japonica T., as a by-product in the boiling and drying operations of the special manufacturing of the fish.
The crude oil had the following characteristics :
A.V. I.V. Unsaponifiable matters %
I. (Dried for 3 months) 11.8 106.0 5.28
II. (Dried for 6 months) 16.0 106.9 11.03
The mixed acids from the oil had the following characteristics :
Unsaponifiable matters
NV. I.V. Color I.V. Color
I 208.7 112.4 Yellowish 117.3 Pale yellow
II 212.4 113.3 Brown 102.2 Yellow
The solid and liquid acids separated from the mixed fatty acids had the following characteristics :
I II
Solid acids Liquid acids Solid acids Liquid acids
Yield % 52.42 47.58 56.28 43.72
It was found that the solid fatty acids consist chiefly of palmitic acid and small quantities of C
12, C
14, C
18, C
20, acids appeared to be present, and that the liquid acids consist chiefly of zomaric acid, with small quantities of C
12, C
14, C
16, F
1; C
18, F
1, F
2, F
3; C
20, C
22, F
1, F
2, F
3 and higher unsaturated acids. Unsaponifiable matters had the following properties :
I II
I.V. 117.3 102.2
mp (°C) 116121 117125
Color Pale Yellow Yellow
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