環境因子對三種餌料微藻脂肪酸組成之影響

The Effect of Environmental Factors on the Fatty Acid Composition of Skeletonema Costatum,Chaetoceros Gracilis and Tetraselmis Chuii

蘇惠美(Huei-Meei Su) ； 雷淇祥(Chi-Hsiang Lei) ； 廖一久(I-Chiu Liao)

《臺灣水產學會刊》 15卷1期 (1988/06) Pp. 21-34

https://doi.org/10.29822/JFST.198806.0003

摘要

紅蝦(Parapenaeus fissurus)肌肉中含3.18/100 g全脂質(total lipid)，包括2.39 g/100 g極性脂質(polar lipid)及0.79 g/100 g中性脂質(neutral lipid)，而紅蝦脂質之主要脂肪酸為C16:0,C16:1,C18:0,C18:1,C20:4 C20:5及C22:6，且以高度不飽和脂肪酸之含量高於飽和及單一不飽和脂肪酸。脂質由紅蝦肉中抽出為全脂質，經沉澱分劃成中性及極性脂質。中性、極性及全脂質分别於日光燈照射下及曝露於空氣中，在45℃下貯藏21天，三者之高度不飽和脂肪酸C20:4，C20:5及C22:6在貯藏過程中氧化裂解而減少。有三種化合物其於氣相色層分析儀之滯留時間與脂肪酸C16:0,C18:0及C20:2相同，且隨貯藏時間而增加。但似乎不可能是由不飽和脂肪酸C20:4 C20:5及C22:6發生自氧化反應而產生C16:0及C18:0。全脂質之過氧化價(POV)，於初期緩慢上升，隨後急速上升。中性及極性脂質之POV於貯藏前三天急速增加，而後降低。全脂質之POV圖異於中性及極性脂質貯藏過程的變化，單一不飽和脂肪酸及高度不飽脂肪酸於加溫貯藏中呈現兩種變化圖。全脂質於加溫貯藏中呈現漸增趨勢，中性及極性脂質則漸增後又下降，當中性及極性脂質同時存在時可增加脂質的安定性。

關鍵字

脂肪酸 ； 骨藻 ； 角毛藻 ； 扁藻 ； 餌料生物

並列摘要

The meat of shrimp(Parapenaeus fissurus)contains 3.18 g/100 g total lipid,ofwhich 2.39 g/100 g meat is polar lipid and 0.79 g/100 g meat is neutral lipid.Themajor fatty acids of lipid from shrimp meat included C16:0,C16:1,C18:0,C18:1,C20:4,C20:5 and C22:6.The polyenoic acid contents were higher than saturated andmonoenoic acids.Total,neutral and polar lipids were extracted from shrimp meat and incubatedseparately under fluorescent lamp at 45℃ in open air to accelerate the storage test.The amounts of C20:4,C20:5 and C22:6 decreased as the storage time increased.Increases in three fatty acids having the G.C.retention time comparable to C16:0,C18:0 and C20:2 were observed during storage.However,the autoxidation of C20:4,C20:5 and C22:6 did not seem to be able to produce C16:0 and C18:0.The peroxide value of total lipids increased as the storage time increased.Thatof neutral and polar lipids increased rapidly during the first 3 days in storage butdecreased afterwards.Total lipids showed a different pattern of POV change instorage.Two patterns change in monoenoic acids and polyenoic acids duringaccelerated storage.Total lipid showed one pattern being slower to change,whileneutral and polar lipids shared another pattern.It seemed that the presence ofboth polar and neutral lipids together enhanced their stability against autoxidation.

並列關鍵字

Fatty Acid ； Skeletonema Costatum ； Chaetoceros Gracilis ； Tetraselmis Chuii ； Live Foods