| Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-07-25 |
| タイトル |
|
|
タイトル |
鰹節脂質の構成脂肪酸 |
| タイトル |
|
|
タイトル |
The Component Fatty Acids of the Lipid from Dried Bonito (Katsuobushi) |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 雑誌書誌ID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AA11572737 |
| 論文名よみ |
|
|
タイトル |
〓 |
| 著者 |
櫛笥, 隆弘
松元, 益子
KUSHIGE, Takahiro
MATSUMOTO, Masuko
|
| 抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
The dried bonito examined contained 2.8% of lipids, in which the I.V. was slightly decreased and A.V. considerably increased as compared with the lipids from bonito. The content of simple lipid was 63.5% and that of conjugated lipid was 36.6%. In the simple lipid, the main fatty acids were C_<16 : 0> (34.9%), C_<22 : 6> (16.7%), C_<18 : 1> (16.3%) and C_<18 : 0> (12.5%). Saturated acid was 55.4% and unsaturated was 44.6% In the case of the conjugated lipid, the main acids were C_<16 : 0> (24.3%), C_<18 : 1> (21.4%), C_<22 : 6> (14.6%) and C_<18 : 0> (10.8%) in the decreasing order. Saturated acid was 43.6% and unsaturated was 56.4%. The high content of unsaturated acids (C_<18 : 1>, C_<22 : 1> and C_<22 : 4>) and the low content of saturated (C_<14 : 0>, C_<16 : 0> and C_<18 : 0>) were observed in the conjugated lipid as compared with the simple lipid. There was no remarkable difference between the fatty acids composition of the lipid from dried bonito and that from bonito with the exception of the decrease of unsaturated acid in the lipid from dried bonito. |
| 書誌情報 |
巻 5,
p. 20-27,
発行日 1977-03-25
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| 表示順 |
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|
内容記述タイプ |
Other |
|
内容記述 |
5 |
| アクセション番号 |
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|
内容記述タイプ |
Other |
|
内容記述 |
KJ00000051944 |
KJ00000051944.pdf (344.4 kB)
