期刊论文

中文

食品科技

1005-9989

2018

43

5

145-150

10.13684/j.cnki.spkj.2018.05.027

国家自然科学基金青年科学基金项目（31301446） 武汉轻工大学***科研启动项目（090367）

本校为第一机构

利用Bligh-Dyer法提取小龙虾 (Procambarus clarkii) 头胸部、虾螯、虾尾壳和虾尾肉中的总脂, 利用硅胶柱层析分析比较各部位总脂中糖脂、中性脂和磷脂的含量, 利用薄层层析 (Thin layer chromatography, TLC) 分析比较磷脂种类的分布、组成及含量, 利用气相色谱-质谱 (Gas chromatography-mass spectrometry, GC-MS) 分析小龙虾各部位磷脂的脂肪酸组成并与总脂、中性脂和糖脂进行比较.结果表明:小龙虾头胸部的总脂含量最高 (2.61％) , 其脂质种类以占总脂72.85％的中性脂为主, 磷脂含量为16.52％, 同时含有10.63％的糖脂;虾螯、虾尾壳和虾尾肉总脂含量在0.45％0.70％之间, 均以磷脂为主, 占总脂...

The total lipids of cephalothorax, clamp, tail shell and tail meat from crayfish (Procambarus clarkii) were extracted by using Bligh-Dyer method, the content of neutral lipids, glycolipids and phospholipids in the total lipids of different parts were analyzed by using silica gel column chromatography, the distribution, compositions and contents of phospholipids of different parts were analyzed and compared by using thin layer chromatography (TLC) , the content and composition of fatty acid of the phospholipids in different parts of crayfish wer...