Extraction of phospholipids from the unused resources of squid
2018
Nakazawa, Y. (Tokyo University of Agriculture, Abashiri, Hokkaido (Japan). Faculty of Bioindustry, Department of Food and Cosmetic Science) | Fukui, A. | Yamazaki, M. | Sato, H.
An efficient method to extract phospholipids (PLs) from the residues of squid processing was studied. Considering its application to various foods, PL extraction with hexane-ethanol (HE) was tested and shown to achieve 75%-85% extraction efficiency compared to that with chloroform-methanol. Analysis of the lipid composition using thin-layer chromatography (TLC) revealed that 51.3% of lipids in the internal organs of squids (goro) were triacylglycerols (TGs), whereas PLs accounted for only 19.2%. In contrast, the lipid composition in squid arms (geso), mantle hemlines (suso), and fins (mimi) was similar. In squid arms, the TG content was extremely low at 3.3% and the PL content was as high as 50.9%. The HE extract from geso was subjected to acetone fractionation and preparative TLC to obtain highly purified PLs. The purified PLs were analyzed by reversed-phase high-performance liquid chromatography to determine the fatty acid composition and found to contain 10.8% icosapentaenoic acid and 19.0% docosahexaenoic acid, which are highly unsaturated fatty acids. When converted into the extracted amount per 1.0 kg fresh Japanese common squid, we found that 6.7 and 8.0 g PLs could be extracted from goro and geso, respectively.
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