Fatty acid composition of wild and cultivated gilthead seabream (Sparus aurata) and sea bass (Dicentrarchus labrax)

被引：44

作者：

Saglik, S ^{[1
]}

Alpaslan, M

Gezgin, T

Çetintürk, K

Tekinay, A

Güven, KC

机构：

[1] Istanbul Univ, Fac Pharm, Dept Analyt Chem, Istanbul, Turkey

[2] 18 Mart Univ, Fac Aquat Sci, Canakkale, Turkey

[3] Istanbul Univ, Inst Marine Sci & Management, Istanbul, Turkey

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2003年 / 105卷 / 02期

关键词：

fatty acid composition; wild fish; cultivated fish; gilthead seabream; seabass; n-3 fatty acids;

D O I：

10.1002/ejlt.200390013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Total lipid content and fatty acid composition were determined for wild and cultivated gilthead seabream and sea bass. Fatty acid analyses were carried out by gas chromatography-mass spectrometry. Respective total lipid content of flesh in cultivated gilthead seabream and sea bass were 1.7-5.0-times those of wild samples. Palmitic acid (C16:0) and oleic acid (C18:1n-9) were the major fatty acids respectively among the saturated fatty acids and monounsaturated fatty acids of each fish species. It is noteworthy that both linoleic acid (C18:2n-6) and arachidonic acid (C20:4n-6) were predominant in total n-6 polyunsaturated fatty acids in the respective cultivated and wild types. Eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3) amounts were significantly higher in flesh of cultivated fish than in wild fish.

引用

页码：104 / 107

页数：4

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