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손양옥(Young Ock Son),하봉석(Bong Seuk Ha) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.4
棲息環境이 다른 海産 참굴, 소라 그리고 淡水産 후루미재첩의 3種 貝類를 試料로 總脂質을 抽出하여 thin layer chromatography와 TLC-scanner를 利用하여 總脂質을 構成하는 脂質成分을 定量하였다. 그리고 gas liquid chromatography로 總脂質의 脂肪酸 및 sterol 組成을 定量하였으며, 總脂質을 다시 column chromatography로 中性脂質, 糖脂質 및 燐脂質로 分劃하여 貝類脂質의 特徵을 比較 檢討하여 다음과 같은 結論을 얻었다.<br/> 1) 試料 貝類의 總脂質 含量은 굴이 1.8%, 소라가 0.4% 그리고 후루미재첩이 4.0%였다. 그리고 總脂質의 全脂肪酸의 含量은 굴이 80.7%, 소라가 71.2%, 후루미재첩이 73.2%였고 不감化物은 굴이 15.4%, 소라가 18.1%, 후루미재첩이 23.1%였다.<br/> 2) 總脂質을 構成하는 脂質成分으로는 triglyceride, 極性脂質一色素 混合層 그리고 sterol成分이 가장 많았고 hydrocarbon-esterified sterol 混合層의 順으로 나타났다.<br/> 3) 總脂質을 構成하는 脂肪酸은 참굴에서는 palmitic(37.0%), eicosapentaenoic(13.5%) 및 linoleic acid(11.2%)가 主成分을 이루고 있고 소라에는 octadecatetraenoic(15.8%), palmitic(11.2%), oleic(8.6%) 및 linoleic acid(8.1%)가 主成分은 이루고 있으나, 후루미재첩에서는 palmitic(34.0%), linoleic(12.3%) 및 palmitoleic acid(9.8%)가 主成分을 이루고 있었다. 特히 참굴과 소라에서는 eicosapentaenoic acid의 含量이 후루미재첩보다 훨씬 많았다.<br/> 4) 3種 貝類의sterol成分은 主로 cholesterol(42.7~64.0%), brassicasterol(15.6~24.7%) 및 24-methylenecholesterol(4.7~21.4%)였다. 그러나 참굴에서는 sitosterol(5.3%)이 소라에는 22-dehydrocholesterol(12.9%)이 檢出되었다.<br/> 5) 總脂質에서 分劃한 非極性脂質과 極性脂質의 含量은 試料에서 共通的으로 非極性脂質이 極性脂質보다 높았다. 그리고 極性脂質中에서는 糖脂質과 燐脂質의 含量比가 비슷하였다.<br/> 6) 中性脂質을 構成하는 脂質成分은 triglycerides(33.0%~36.7%), free sterol(25.7~32.2%), esterified sterol(12.4~23.7%) 그리고 free fatty acids(5.1~11.7%)로 構成되어 있었다. 中性脂質을 構成하는 脂肪酸으로는 참굴과 후루미재첩에서는 palmitic(28.4~26.4%), eicosapentaenoic(18.6~21.9%) 및 linolenic acid(9.0~5.4%)가 主成分이었고 소라에서는 octadecatetraenoic(14.5%), eicosapentaenoic(13.5%) 및 palmitic acid(12.3%)가 主成分이었다.<br/> 7) 糖脂質을 構成하는 脂肪酸으로는 참굴에서는 eicosenoic(14.3%), palmitic(12.1%) 및 linolenic acid(10.2%)가 主成分이었고, 소라에서는 eicosenoic(26.0%), octadecatetraenoic(14.6%) 및 eicosadienoic acid(12.9%)가 主成分이었으며 후루미재첩에서는 eicosadienoic(21.4%), stearic(14.6%), octadecatetraenoic(8.5%) 및 eicosenoic acid(8.5%)가 主成分이었다.<br/> 8) 燐脂質을 構成하는 脂肪酸으로는 참굴에서는 myristic(16.0%), stearic(10.6%), eicosenoic(10.5%) 및 palmitic acid(10.3%)가 主成分이었고, 소라에서는 oleic(22.2%), stearic(20.7%) 및 linolenic acid(11.8%)가 主成分이었으며, 후루미재첩에서는 eicosapentaenoic(25.1%), myristic(8.7%) 및 arachidonic acid(8.3%)가 主成分이었다. In this study, the lipid components of three species of shellfish included oyster(Crassostrea gigas), top shell(Turbo cornutus) representing salt water shellfish and corb shell(Corbicula fluminea producta) representing flesh water shellfish were analysed and nutriontional significances were discussed.<br/> Analysed the total lipid composition, and the fatty acid and sterol composition of total lipid were determined. The lipid was fractionated into three lipid classes neutral, glyco and phospholipid by column chromatography. The fatty acid composition of each lipid class and sterols were determined by gas liquid chromatography. The lipid components of total lipid and neutral lipid were estimated by thin layer chromatography and TLC scanner.<br/> The results were as follows:<br/> Total lipid contents of shellfish were 1.8% in oyster, 0.4% in top shell and 4.0% in corb shell. The contents of total fatty acid in total lipid were 80.7, 71.2 and 73.2%; and the contents of unsaponifiable matters were l5.4, 18.1 and 23.1% respectively.<br/> Total lipids were mainly composed of triglycerides, polar lipid-pigments and sterols as major component, and hydrocarbon-esterified sterols were determined in each sample.<br/> The major fatty acids in total lipid were palmitic(37.0%), eicosapentaenoic(13.5%) and linoleic acid(11.2%) in oyster, Octadecatetraenoic(15.8%), palmitic(l1.2%), oleic(8.6%) and linoleic acid(8.1%) in top shell, but palmitic(34.0%), linoleic(12.3%) and paimitoleic acid(9.8%) in corb shell.<br/> Particularly, the contents of eicosapentaenoic acid of oyster and top shell were higher than those of corb shell. Sterol composition from three species of shellfish were mainly consisted of cholesterol (42.7~64.0%), brassicasterol(15.6~24.7%) and 24-methylenecholesterol (4.7~21.9%). But sitosterol (5.3%) was detected only in oyster and 22-dehydrocholesterol(12.9%) was only in top shell.<br/> The contents of fractionated neutral lipid was commonly higher than that of polar lipid in each sample. Glycolipid and phospholipid in polar lipid showed similar in quantity.<br/> The neutral lipids were composed of triglycerides(33.0~36.7%), free sterols(25.7~31.2%), esterified sterol(12.4~23.7%) and free fatty acids(5.l~11.7%).<br/> The contents of triglycerides and free sterols were higher than those of free fatty acids and esterified sterols.<br/> The major fatty acids in neutral lipid were palmitic(28.4~26.4%) eicosapentaenoic(18.6~21.9%) and linoleic acid(9.0~5.4%) in oyster and corb shell but octadecatetraenoic(14.5%), eicosapentaenoic(13.5%) and palmitic acid(12.3%) in top shell.<br/> The major fatty acids in glycolipid were eicosenoic(10.2%), palmitic(12.1%) and linolenic acid (10.2%) in oyster, Eicosenoic(26.0%), octadecatetraenoic(14.6%) and eicosadienoic acid(12.9%) in top shell. But eicosadienoic(21.4%) stearic(14.6%), octadecatetraenoic(8.5%) and eicosenoic acid(8.5%) in corb shell.<br/> The major fatty acids in phospholipid were myristic(16.0%), stearic(10.6%), eicosenoic(10.5%) and palmitic acid(10.3%) in oyster, Oleic(22.2%), stearic(20.7%) and linolenic acid(11.8%) in top snell but eicosapentaenoic(25.1%), myristic(8.7%) and arachidonic acid(8.3%) in corb shell.
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