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| Field | Value |
| Title | Phospholipids of five Indian food fishes |
| Names |
Gopakumar, K.
Nair, M.R. |
| Date Issued | 1971 (iso8601) |
| Abstract | Column chromatography and TLC were applied for the quantitative fractionation of phospholipids from 5 Indian food fishes: sardine (Sardinella longiceps), pomfret (Pampus argenteus), mackerel (Rastrelliger kanagurta), anchovies (Anchoviella sp.) and thrissocles (Thrissocles mystax). Chromatographic procedures are detailed. Total lipid contents (g/100 g wet tissue) for the 5 fish, respectively were: 6.0, 4.5, 6.0, 0.7, 5.4; phospholipid contents (g/100 g wet tissue) were: 0.8, 0.9, 0.8, 0.3, 0.9. Levels of individual phospholipids (as % of total phospholipids) are also tabulated for each sp. Ranges were: phosphatidyl serine 1.2-5.0, phosphatidyl ethanolamine 15.5-22.7, phosphatidyl inositol 2.2-6.5, phosphatidyl choline 51.6-63.0, lysophosphatidyl choline 0.4-3.5, sphingomyelin 1.2-5.7, and phosphatidic acids 2.8-10.0. |
| Genre | Article |
| Topic | chromatography |
| Identifier | Fishery Technology 1971:8(2), 171-173 |