著者

章 超樺 白井 隆明 鈴木 健 平野 敏行

出版者

公益社団法人 日本水産学会

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.58, no.5, pp.959-964, 1992-05-25 (Released:2008-02-29)

参考文献数

24

被引用文献数

3 4

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Lipoxygenase-like activity was found in the crude extracts from the skin and gill of wild and cultured ayu. After incubation of arachidonic acid with the crude extract from the wild and cultured ayu skins, the major oxygenated product was estimated to be 12-hydroxyeicosa-tetraenoic acid under high-performance liquid chromatography using a Waters μ bondapak fatty acid column. On the other hand, eicosapentaenoic acid yielded 12-hydroxyeicosapentaenoic acid. This enzyme activity of wild and cultured ayu was inhibited strongly in the presence of the following reagents: BHA, esculetin, p-chloromercuribenzoate, SnCl2, CuCl2. The C9 carbonyl compounds and alcohols specifically formed from the oxidation of poly-unsaturated fatty acids in the crude extract of wild ayu skin. In GC-MS chromatogram, a peak height of (E, Z)-2, 6-nonadienal formed from the wild ayu skin was higher than that of the cultured ayu skin, while that of 3, 6-nonadien-l-ol from the wild ayu skin was lower than that from the cultured fish skin.

著者

平野 敏行 章 超樺 森下 昭寿 鈴木 健 白井 隆明

出版者

公益社団法人 日本水産学会

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.58, no.3, pp.547-557, 1992 (Released:2008-02-29)

参考文献数

27

被引用文献数

22 35

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The volatile compounds collected on a porous polymer Tenax TA from wild and cultured ayu fish were evaluated by GC-sniffing and identified by GC-MS. GC-pattern and odor quality of wild ayu were similar to that of cultured ayu. The main compounds responsible for a cucumber-like and/or watermelon-like aroma were identified as (E, Z)-2, 6-nonadienal, (E)-2-nonenal, and 3, 6-nonadien-1-ol; (E, Z)-2, 6-nonadienal play a significant role in the characteristic aroma of ayu. However, by the same analytical experiment, it was shown that carbon-9 carbonyls and alcohol were not detectable in river algae eaten by wild ayu and in artificial diets for ayu culture.

著者

平野 敏行 章 超樺 森下 昭寿 鈴木 健 白井 隆明

出版者

日本水産學會

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.58, no.3, pp.547-557, 1992

被引用文献数

6 35

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The volatile compounds collected on a porous polymer Tenax TA from wild and cultured ayu fish were evaluated by GC-sniffing and identified by GC-MS. GC-pattern and odor quality of wild ayu were similar to that of cultured ayu. The main compounds responsible for a cucumber-like and/or watermelon-like aroma were identified as (E, Z)-2, 6-nonadienal, (E)-2-nonenal, and 3, 6-nonadien-1-ol; (E, Z)-2, 6-nonadienal play a significant role in the characteristic aroma of ayu. However, by the same analytical experiment, it was shown that carbon-9 carbonyls and alcohol were not detectable in river algae eaten by wild ayu and in artificial diets for ayu culture.