The present study describes the visceral lipid composition of abalone,
Haliotis discus hannai.
The fatty acid composition was determined by gas-liquid chromatography.
The unsaponifiable components separated by column chromatography were identified by thin-layer chromatography, infrared spectroscopy, and gas-liquid chromatography.
The fatty acid composition chiefly consisted of 16:0, 24.1%, 18:1, 19.3%, 14:0, 14.0% and small quantities of polyunsaturated acids such as 20:5, 22:5 and 22:6.
The unsaponifiable components consisted of sterols, 58.6% (largely cholesterol, and ??
5, 7-sterols; 1.83%), glyceryl ethers, 27.7% (chiefly batyl-, chimyl- and selachyl alcohol), fatty alcohols, 3.1% (largely oleyl alcohol), methylketones, 1.9%, normal hydrocarbons, 0.5% and squalene, 0.4%.
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