氷蔵中におけるカツオ肉リン脂質の変化・主としてphosphatidylcholine の酵素的加水分解について

Changes in phospholipids of skipjack muscle during ice storage were studied using GlC, HPLC, and TLC. During ice storage, the contents of phosphatidylcholine (PC). phosphatidylethanolamine (PE), sphingomyelin (SPM), and phosphatidylserine (PS) decreased, while those of lysophosphatidylcholine (LPE), and free fatty acid (FFA) increased. These results indicate that enzymatic hydrolysis of phospholipids occurred, since the content of triglyceride did not change. LPC and LPE were found in the muscle of skipjack analyzed the day after the day after the catch at though less in quantity, but increased during ice storage for 2 days, and the decreased. The maximum amount of LPC was 99.5 mg/100 g. In the fatty acid composition of LPC, percentages of C16:0, C18:1, C18:0 and C16:1 were relatively high, while that of C22:6 extremely low. Though Percentage of C22:6 was highest in the fatty acid composition of PC. In addition, percentage of the PC having two molecules of C22:6 as constituent fatty acids increased gradually during ice storage. These results suggest that the PC having C22:6 on α-postition o fglycerol was scarcely attacked by the action of phospholipase A2 in the skipjack muscle.