| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541607 | Food Chemistry | 2012 | 12 Pages |
Abstract
⺠It is important to compare the lipids and fatty acids between cultured and wild Plecoglossus altivelis. ⺠Cultured samples had high18:2n-6 levels while wild ones had high 18:3n-3 levels. ⺠We can easily determine whether P. altivelis is cultured or wild by fatty acid analysis.
Keywords
DMATAGdimethylacetals4,4-dimethyloxazolineDMOXTFAGC/MSAyudocosahexaenoic acidLinoleic acidLinolenic acidPolyunsaturated fatty acidsPolyunsaturated fatty acidPUFATriacylglycerolsphosphatidylcholinephosphatidylethanolamineFish physiologyFreshwater fishgas chromatography/mass spectrometryTotal fatty acidsTotal lipids
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hiroaki Saito, Masaya Okabe,