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
收藏
页码：104 / 107
页数：4
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