수산물의 지질에 있어서 광증감 산화에 관한 연구: 1. 진두발과 김의 천일건조 및 굴의 자외선 조사에 따른 지방산 조성의 변화

Studies on photosensitized oxidation in the lipids of marine products: 1. Changes in fatty acid composition of total lipid in the irish moss, laver and oyster during the sun-dried and irradiating the ultra violet

In order to attempted to establish the basic data of photosensitized oxidation in the irish moss, laver and oyster during the sun-dried and irradiating the ultra violet, fatty acid composition of total lipid were analyzed. Total lipid of oyster was 2.7%. In the changes of content of total lipid in the irish mass during the sun-dried, raw sample was 0.1% but increased during the sun-dried. In the changes of content of total lipid in the laver during the sun-dried, raw sample was 0.1% but were increased 0.4%, 0.6% and 1.7% during the sun-dried. The major fatty acids of total lipid in the raw sample of oyster were 20:5(n-3), 16:0, 22:6(n-3) and 18:1(n-9) also similar to that of raw one during the irradiating the ultra violet. The major fatty acids of total lipid in the raw sample of irish moss were 16:0, 18:1(n-9), 20:5(n-3) and 20:1(n-7). slight high content in saturated fatty acid, constant in monoenoic acid and highly low content irpolyenoic acid relatively and decreasing rate is higher in the 20:5(n-3) particularly. The major fatty acid of total lipid in the raw sample of laver were 20:5(n-3), 16:0, 117:0, 20:1(n-11) and 20:4(n-6) which occupied 45.2% of fatty acid in the 20:5(n-3) and 16:0 was occupied 27.1% of fatty acid.