Composition and positional distribution of fatty acids in triacylglycerols of three marine fish oils

Authors

ZHANG Huijun, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National EngineeringResearch Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality
WANG Xingguo, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National EngineeringResearch Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality
JIN Qinzhe, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National EngineeringResearch Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality

Abstract

In this study, the purified triacylglycerols (TAG) of selected marine fish oils (anchovy, tuna and salmon oils) were subjected to stereospecific hydrolysis by an sn-1, 3-specific lipase (Lipozyme RM IM) which cleaves selectively the sn-1 and sn-3 position ester bonds of TAG yielding to sn-2-monoglycerides (2-MAG). After lipase hydrolysis, the released free fatty acids and sn-2-MAG were isolated by thin-layer chromatography (TLC). The original TAG and sn-2-MAG were respectively converted to fatty acid methyl esters (FAME), then analyzed by gas chromatography(GC). Results showed that TAG of these marine fish oils were made up of unsaturated fatty acids mainly accounting for 60%. Polyunsaturated fatty acids are preferentially located at sn-2 position, whose percentage is more than 50%, while saturated fatty acids and monounsaturated fatty acids are most distributed in sn-1,3 position. The ratio between n-3 and n-6 PUFAs is greater than 10, which is in line with the FAO/WHO recommended intake standard (> 4) and is ideal for n-3 PUFA natural nutritional supplements.

Publication Date

9-28-2017

First Page

59

Last Page

63

DOI

10.13652/j.issn.1003-5788.2017.09.012

Recommended Citation

Huijun, ZHANG; Xingguo, WANG; and Qinzhe, JIN (2017) "Composition and positional distribution of fatty acids in triacylglycerols of three marine fish oils," Food and Machinery: Vol. 33: Iss. 9, Article 12.
DOI: 10.13652/j.issn.1003-5788.2017.09.012
Available at: https://www.ifoodmm.cn/journal/vol33/iss9/12

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