Fatty Chain Composition of Ether and Ester Glycerophospholipids in the Japaneses Oyster Crassostrea gigas ( Thunberg )

(Chiaki Koizumi),(Bo Young Jeong),(Toshiaki Ohshima) 경상대학교 해양산업연구소 1992 수산과학연구소보고 Vol.3 No.-

Fatty Chain Composition of Ether and Ester Glycerophospholipids in the Japanese Oyster Crassostrea gigas (Thunberg)

Koizumi, Chiaki,Jeong, Bo Young,Ohshima, Toshiaki 國立統營水産專門大學 附設 水産科學硏究所 1992 수산과학연구소보고 Vol.3 No.-

The fatty chain compositions of 1-0-alk-1'-enyl-2-acyl, 1-0-alkyl-2-acyl, and 1,2-diacyl glycerophospholipids of the Japanese oyster Crassostrea gigas (Thunberg) were investigated. Major fatty chains in the sn-1 position of 1-alk-1'-enyl-2-acyl ethanolamine ptospholipids (EPL) were 18:0 (64.7%) and 20:1 (11.1%), Major sn-1 chains of alkenylacyl ckoline phospholipids (CPL) were 18:0 (63.3%) and 16:0 (22.27%). In the case of 1-alkyl-2-acyl EPL, the predominant fatty chains in the sn-1 position were 18:0 (51.5%), 16:0 (16.0%) and 20:1 (12.5%); in the case of 1-alkyl-2-acyl CPL, the major sn-1 chains were 16:0 (44.0%) and 14:0 (23.4%). Saturated fatty chains were predominant in both EPL and CPL. Prominent fatty acids in the sn-2 position of the alkenylacyl EPL were 22:6n-3 (29.0%), 20:5n-3 (19.0%) and 22:2 NMID (non-methylene interrupted dienes, 16.6%) contributing to about 65% of the total fatty acids, while alkenylacyl CPL was rich in the saturated acids 16:0 (32.O%) and 18:0 (9.2%). In the alkylacyl EPL, 16:0, 18:1n-9, 18:0 and 16:1n-7 were prominent sn-2 fatty acids and accounted for 30.6%, 10.0%, 9.8%, and 8.3%, respectively. Polyunsaturated fatty acids were detected. but were present at extremely low percentages. Major sn-2 fatty acids in alkylacyl CPL were 16:0 (25.4%), 22:6n-3 (16.0%) and 20:5n-3 (8.4%). The major fatty acids of diaeyl EPL were 20:5n-3 (22.3%), 16:0 (17.9%), and 18:0 (16.1%), and those of diacyl CPL were 16:0 (30.4%), 20:5n-3 (17.6%) and 18:1n-7 (7.4%).

말쥐치조미건제품의 품질개선에 관한 연구

이응호,소천천추,화전준,대도민명 한국수산학회 1982 한국수산과학회지 Vol.15 No.1

Vacuum-packed and seasoned-dried products of filefish, Navodon modestus, caught in large quantities in the coasts of Japan and Korea, were prepared tentatively and stored at 35�� for 3~4 months to test their keeping quality. headed, eviscerated, and skinned filefish were seasoning powder prepared from sugar, sorbitol, salt, glutamate, 5'-ribonucleotide, and either beef flavor (Flava-/beef, Kyowa Hakko Kogyo C. Ltd.), red pepper, ore smoke flavor (Smoke-EZ, Alpha Foods Co. Ltd.) . After seasoning, the fillets were dried at 39~41�� for several hours, vacuum-packed in the bag of plastic film, and cooked in water of 80�� for 40 min. Two kinds of products different in moisture level were prepared ; one containing moisture of 26~29% and the other 40~46%. The moisture level, water activity, color value (L, a, and b values), texture, and viable counts of bacteria of these products were determined during storage at 35��. From the results obtained, it became clear that the products could be preserved in good condition for 3~4 moths at 35��, though they slightly decreased in the softness with decrease of moisture content and developed a pale brown during storage. Judging from organoleptic evaluation on the flavor, the products containing beef flavor as a seasoning was most desirable.

먹장어 지질의 주된 트리글리세리드의 지방산조성

이응호,소천천추,야중순삼구,대도민명,화전준 한국수산학회 1984 한국수산과학회지 Vol.17 No.4

먹장어筋肉脂質을 Biobeads SX-2 및 Sephadex LH-20을 이용한 칼럼크로마토그래피에 걸어 트리글리세리드(TG)劃分을 分劃하고 이 TG劃分을 HPLC에 걸어 partition number別로 分劃하였다. 그리고 partition number에 따른 TG組成, 總炭素數에 따른 TG組成 및 脂肪酸組成을 分析한 資料를 computer 처리하여 TG 構成脂肪酸組合을 推定하였다. 總脂質의 경우 飽和酸 34.3%, monoene酸 43.1%, polyene酸 22.7%, 重要脂肪酸은 C_(16:0) (16.6%), C_(16:1) (12.5%) 및 C_(18:1) (28.0%)였고, 極性脂質은 飽和酸 31.8%, monoene酸 30.1%, polyene酸 38.2%, 重要脂肪酸은 C_(16:0) (15.0%), C_(18:0) (10.8%), C_(18:1) (18.5%), C_(22:5) (16.5%) 및 C_(22:6) (10.3%), TG는 飽和酸 29.8%, monoene 酸 53.1%, polyene 酸 17.2%, 重要脂肪酸은 C_(16:0) (17.1%), C_(16:1) (10.1%) 및 C_(18:1) (38.4%)였다. 전반적으로 보면 C_(18:1)의 함량이 높은 것이 特徵이었으며, C_(18:0)/C_(18:1)의 比는 0.1이었다. 極性脂質은 phosphatidyl choline(65.5%)과 phosphatidyl ethanolamine(28.0%)으로 구성되어 있었다. GLC 資料 및 HPLC에서 얻은 partition number를 사용하여 먹장어 脂質 TG의 構成脂肪酸組合을 computer를 이용하여 推定한 結果 二重結合을 1個, 2個, 3個, 4個, 5個, 6個, 7個 가지고, 總炭素數는 46에서 58의 범위내에 分布하며, 0.1% 이상 함유될 可能性이 있는 TG는 44種類로 推定되었으며 그 合計는 69.7%였고, 重要한 TG는 (1×C_(16:0), 2×C_(18:1); 13.5%), (1×C_(16:0), 1×C_(18:0), 1×C_(18:1); 7.2%), (1×C_(16:1), 2×C_(18:1); 5.4%), (2×C_(16:0), l×C_(22:5); 5.2%), (1×C_(14:0), 2×C_(18:1); 4.5%), (2×C_(18:1), 1×C_(22:5); 3.6%), (1×C_(14:0), 1×C_(18:0), 1×C_(18:1); 2.7%) 및 (1×C_(14:0), 1×C_(16:0), 1×C_(18:2); 2.2%) 등이었다. 이들 TG중 C_(18:1)을 1分子이상 함유하는 것의 組成比의 合計는 52.4%, 2分子이상 함유하는 것은 35.9%였다. The extracted hagfish (Eptatretus burgeri) flesh lipid was separated into following fractions by column chromatography on Bio-beads SX-2 and Sephadex LH-20 prior to gas chromatographic analysis of their fatty acid compositions: polar lipid, triglyceride and free fatty acid. The major fatty acids of total lipid and triglyceride in hagfish were C_(16:0), C_(16:1), and C_(18:1). The ratio of C_(18:0)/C_(18:1) in the total lipid and triglyceride of hagfish was 0.1. The polar lipid of the hagfish muscle was mainly composed of phosphatidyl choline (65.5%) and phosphatidyl ethanolamine (28.0%). The triglyceride obtained was fractionated into four fractions by HPLC on the basis of partition numbers. Both the fatty acid composition and triglyceride composition on the basis of the total carbon number in the acyl chains of the triglyceride were analysed by the GLC. From the information obtained on triglyceride compositions based on the total carbon number by GLC and the partition number by HPLC and fatty acid composition by GLC, the combination of fatty acid in each triglycerides was estimated. A computer was used for estimation of the fatty acid combination in the triglyceride because hagfish lipid triglyceride was composed of various kinds of fatty acids. Fortyfour kinds of triglyceride were estimated. The major triglycerides in hagfish flesh lipid were found to those of (1×C_(16:0), 2×C_(18:1); 13.5%), (1×C_(16:0), 1×C_(18:0), 1×C_(18:1); 7.2%), (1×C_(16:1), 2×C_(18:1); 5.4%), (2×C_(16:0), l×C_(22:5); 5.2%), (1×C_(14:0), 2×C_(18:1); 4.5%), (2×C_(18:1), 1×C_(22:5); 3.6%), (1×C_(14:0), 1×C_(18:0), 1×C_(18:1); 2.7%) and (1×C_(14:0), 1×C_(16:0), 1×C_(18:2); 2.2%).

정어리를 기질로 제조한 Koji 의 Lipase 활성과 지질성분

김동수,소천천추 한국수산학회 1994 한국수산과학회지 Vol.27 No.5

액젓 제조시 발효를 촉진하기 위하여 정어리를 기질로한 코오지를 제조하고 이것으로 부터 추출한 조효소액인 lipase의 pH 및 온도의존성과 코오지의 구성지질 및 지방산 조성을 조사하였다. Lipase의 최적 활성을 나타내는 pH는 7∼8이었으며 pH 5.0 이하와 9.0 이상이 되면 활성은 급격히 감소하였고, 최적온도는 40℃ 부근이였다. pH 및 온도에 변화에 따른 활성잔존율을 조사한 바 pH 6∼9 범위에서 90∼100%, 40℃에서 1시간 가열처리했을때 약 80%의 잔존율을 보였고 50℃ 이상이 되면 잔존율은 크게 감소하여 50℃는 10%, 60℃는 3%의 잔존율을 보였다. 코오지 지질 조성은 중성지질은 triglyceride가 53.4% 유리지방산은 28.1%로 전체 중성 지질의 81.5%를 차지하였고 인지질은 phosphatidylethanol이 32.7%로 가장 높았고 그 다음이 phosphatidylingsitol이 25.5%, phosphatidylcholine이 25.1%였고 그 외 Iyso-phosphatidyl-choline, sphingomyeline 등도 7.3%와 3.5% 정도 함유되어 있었다. 한편 총지질과 중성지질의 주요 지방산은 16:0, 22:6, 18:1n-9, 18:2n-6 및 20:5이였고 인지질의 경우는 22:6이 중성지질에 비해 월등히 높게 나타났고 그 다음이 16:0, 18:2n-6 및 20:5로 나타났다. The lipase activity of crude enzyme extracted from the molded sardine meal(MSM) $quot;koji$quot;, and lipid classes and fatty acid composition of neutral lipid(NL) and phospholipid (PL) of MSM $quot;koji$quot; were investigated. The optimum pH and temperature of the crude enzyme was 8.0 and 40℃ using olive oil emulsion as a substrate, but the residual activity depended on pH and temperature. Total lipid contents of the MSM $quot;koji$quot; consisted of 15.33g/100g NL, 5.45g/100g PL respectively. The major lipid classes of NL were triglyceride (53.4%) and free fatty acid(28.1%), that of PL were phosphatidylethanol(32.7%), phosphatidylinositol(25.5%), phosphatidylcholine(25.1%), lyso-phosphatidylcholine(7.3%) and sphingomyeline(3.5%). The prominent fatty acid fractions of NL were 16:0, 22:6, 18:1n-9, 18:2n-6 and 20:5, with PL fractions the major fatty acid ratios were 22:6, 16:0, 18:1n-9, 18:2n-6 and 20:5, in the same respective order.

피등어꼴뚜기의 자숙취에 관한 연구

이응호,소천천추,야중순삼구 한국수산학회 1978 한국수산과학회지 Vol.11 No.4

피등어꼴뚜기를 加熱加工할 때 發生하는 臭氣를 除去할 目的으로 臭氣成分을 gas chromatography로 分析한 것을 短報로서 要約하면 다음과 같다. 1. 피등어꼴뚜기 臭氣成分 抽出에는 methanol이 가장 適合하였다. 2. 永水trap에서 25個 peak, dry ice-acetone trap에서 32個 peak가 檢出되었고, 그 중 acetic acid, butyric acid, iso-valeric acid, valeric acid, caproic acid 등 5成分을 同定하였다. 3. 液體窒索 trap의 head space vapor에서 11個 peak가 檢出되었고, 그 중 methylamine, trimethylamine, dimethylamine, ethylamine, iso-propylamine 등 5成分을 同定하였다. In this study, gas chromatographic analysis was carried out on volatile constituents of cooked squid for the object of obtaining information on the characteristic flavor of the cooked squid meat. The results obtained are as follows; 1) Methanol was the most effective solvent for the extraction of volatile constituents of squid meat. 2) Twenty five and thirty two peaks were detected from the condensate collected in cold traps which were immersed in ice water and dry ice-acetone, respectively. In these compounds, five kinds of volatile organic acids such as acetic acid, butyric acid, iso-valeric acid, valeric acid, and caproic acid were identified. 3) Eleven peaks were detected from the head space vapor collected in cold trap which is immersed in liquid nitrogen. Volatile amines identified in these components are as follows; methylamine, trimethylamine, dimethylamine, ethylamine, and iso-propylamine.

식물유의 Triglyceride 조성 : 1 . 참기름의 Triglyceride 조성 1 . Triglyceride Composition of Sesame Oil

박영호,소천천추,화전준 한국수산학회 1981 한국수산과학회지 Vol.14 No.1

油脂의 triglyceride 組成을 밝히기 위하여 비교적 構成脂肪酸의 種類가 간단한 數種의 植物油를 試料로 하여 硏究檢討하였는데, 本報告에서는 참기름의 triglyceride 組成에 대하여 報告하기로 한다. 試料油를 Bio-Beads SX-2및 sephadex LH-20을 사용한 column chromatography에 의하여 triglyceride를 분리하고,이것을 μ-Bondapak C_(18) column을 사용한 HPLC에 걸어 PN別로 triglyceride를 分劃하여 分取하였다. 分取한 劃分의 一部를 GLC에 걸어 acyl 炭素數別로 分劃하고, 또 一部는 methyl 化하여 GLC에 걸어 脂肪酸組成을 分析하였다. 이들 結果로 부터 triglyceride 組成을 算定하였는데 算定할 수 있었는 triglyceride는 21種類이며, 그 中 主要 triglyceride는 (2×C_(18:1), C_(18:2); 17.1%), (C_(18:1), 2× C_(18:2); 17.0%), (3×C_(18:1), 10.9%), (3×C_(18:2), 9.6%), (C_(16:0), C_(18:1), C_(18:2); 7.9%),(C_(16:0), 2×C_(18:1), 7.4%), (C_(16:0), 2× C_(18:2); 6.8%), (C_(18:0), C_(18:1), C_(18:2); 3.1%), (2× C_(18:0, C_(18:2); 1.5%), (C_(18:0), 2× C_(18:1); 1.4%), (C_(16:0), C_(18:0), C_(18:1); 1.3%), (2× C_(16:0), C_(18:1); 1.2%) 및 (C_(16:0), C_(18:0), C_(18:2); 1.0%) 등이었다. In this study, sesame oil was chosen as the experimental sample and analysed for its triglyceride composition by high-performance liquid chromatography(HPLC) in combination with gas liquid chromatography(GLC). The triglycerides were separated from sesame oil by liquid chromatographies on Big-Beads SX-2 and on Sephadex LH-20, and fractionated into five groups on the basis of their partition numbers by reverse phase HPLC on a column packed with μ-Bondapak C18 using methanol-chloroform mixture as a solvent. Each of these collected fractions gave one to three peaks in the GLC chromatograms according to the acyl carbon number of the triglyceride, and fatty acid composition of the triglyceride was also analysed by GLC. From the results, it was found that the sesame oil consists with twenty one kinds of triglycerides, and the major triglycerides of sesame oil are those of (2 × C18:1, C18:2 ; 17.1%. (C18:1.2 × C18:2 ; 17.0%), (3 × C18:2 ; 17.0%), (3 × C18:1 ; 10.9%). (3 × C18:2 ; 9.6%), (C16:0. C18: 1. C18:2 7.9%), (C16:0, 2 × C18:1 ; 7.4%). (C16:0, 2 × C18:2 ; 6.8%). (C18:0. C18:1, C18:2 : 3.1%), (2 × C18:0, C18:2 ; 1.5%), (C18:0, 2 × C18:1 ; 1.4%), (C16:0, C18:0. C18:1 ; 1.3%) (2 × C16:0, C18:1 ; 1.2%), and (C16:0, C18:0. C18:2 ; 1.0%).

진두발 , 김 및 굴의 지질에 있어서 광증감 산화에 관한 연구

김귀식(Kui Shik Kim),(Chiaki Koizumi),배태진(Tae Jin Bae) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.3

In order to investigate the influence of photosensitized oxidation in the sun-dried irish moss (Chondrus Ocellatus), laver (Porphyra Yezoensis) and ultra violet irradiated oyster (Crassostrea gigas), the oxidation of lipid and isomers of hydroperoxides were analyzed by gas chromatography-mass spectrometry. The lipid contents of oyster, irish moss and laver were 2.7%, 0.1%, 0.1% respectively. Peroxide value, 56.7 meq/㎏ in the raw oyster was increased of 100.9 meq/㎏ by the U.V, irradiation for 4 hours. Also the peroxide values of the irish moss and laver were increased by the sun-drying. In the identification of hydroperoxides isomers by trimethylsily (TMS) derivative of photo-oxidized lipid from oyster, irish moss and laver, the proportions of positional isomer, 9-OOH and 13-OOH were dominant than those 10-OOH and 12-OOH.

Changes in Fatty Chain Compositions of Ether and Ester Glycerophospholipids of Japanese Oyster Crassostrea gigas during Frozen Storage

(Bo Young Jeong),(Toshiaki Ohshima),(Chiaki Koizumi) 경상대학교 해양산업연구소 1992 수산과학연구소보고 Vol.3 No.-

Molecular Species of 1-O-Alk-1´-enyl-2-acyl-, 1-O-Alkyl-2-acyl-and 1,2-Diacyl Glycerophospholipids in Japanese Oyster Crassostrea gigas (Thunberg)

Jeong, Bo Young,Ohshima, Toshiaki,Koizumi, Chiaki 國立統營水産專門大學 附設 水産科學硏究所 1992 수산과학연구소보고 Vol.3 No.-

Molecular species of 1-O-alk-1'-enyl-2-acyl-, 1-O-alky1-2-acyl-, and 1,2-diacyl-sn-glrcero-3-phosphoethano1amine(EPL) and sn-glycero-3-phosphocholine (CPL) of Japanese oyster Crasaostrea gigas were analyzed by selectedion monitoring gab chromatography/mass spectrometry using electron impact ionization. The characteristic fragment ions, [RCH=CH +56]+ due to the alkenyl residue in the sn-1 position and [RCO + 74]+ due to the acyl residue in the sn-2 position of alkenylacylglycerols, [R + 130]+ due to the alkyl residue in the su-1 position and [RCO + 74]+ due to the acyl residue in the sn-2 position of alkylacylglycerols. [RCO + 74]+ due to the acyl residues in the sn-1 and/or sn-2 positions of diacylglyeerols, and [M-57]+being indicative of the corresponding molecular weight, were used for structural assignments. For alkenylacyl EPL and CPL, 19 and 16 molecular species were determined, respectively. Two molecular species, 18:0alkenyl-22:6n-3 and 18:0-alkenyl-22:2-non-methylene interrupted diene(NMID), amounted to 53.2% and 47.9%, respectively. The alkylacyl EPL and CPL consisted of 16 and 20 molecular species, respectively, and the prominent components were 18:Oalkyl-22:2NMID, 20:lalkyl-20:1n-11(27.4%) and 20:lalkyl-20:2NMID (16.3%) in the former, and 16:Oalkyl1-20:5n-3(23.O%) and 16:Oalkyl-22:6n-3 (21.6%) in the latter. For the diacyl EPL and CPL. 14 and 51 molecular species were determined. respectively. The major molecular species were 18:0-20:5n-3 (37.4%), 16:0-20:5n-3 (14.2%) and 18:In-7-22:2NMID (13.2%) in the former, and 16:0-20:5n-3 (33.4%) and 16:0-22:6n-3 (22.3%) in the latter. It was found that there were significant differences in the molecular species between the alkylacyl and diacyl EPL and the alkylacyl and diacyl CPL; the number of molecular species was larger in CPL than in EPL, while the number of total carbons and double bonds of the major molecular species were larger in the EPL than in the CPL. Alkenylacyl EPL were similar to alkenylacyl CPL in molecular species composition.