메기의 지방질(脂肪質)을 부위별(部位別)로 유리(遊離) 및 결합(結合)지방질(脂肪質)을 추출하여 중성(中性), 당(糖) 및 인지방질(燐脂肪質)로 분획하고, 이들 지방질(脂肪質)의 구성지방질(構成脂肪質)및 지방질(脂肪質) 조성(組成)을 분석, 비교하였다. 부위별 구성지방질(構成脂肪質)의 함량(含量)은 피부(皮部)가 26.34%로 가장 많고 내장부(內臟部)(19.27%), 육질부(肉質部)(5.62%)의 순이었으나, 결합지방질(結合脂肪質)은 부위별로 뚜렷한 차이를 인정할 수 없었다. 유리지방질(遊離脂肪質)의 구성(構成)은 중성지방질(中性脂肪質)이 $65.82{sim}72.21%$, 인지방질(燐脂肪質)이 $13.91{sim}15.44%$, 당지방질(唐脂肪質)이 $5.25{sim}11.13%$로서 중성지방질(中性脂肪質)의 함량(含量)이 가장 높은 반면, 결합지방질(結合脂肪質)의 경우에는 인지방질(燐脂肪質)이 $57.35{sim}61.53%$로서 가장 높은 함량(含量)을 나타내고 있었다. 구성지방질(構成脂肪質)중의 중성지방질(中性脂肪質)은 트리글리세리드(TG)가 $79.84{sim}99.86%$로 가장 많은 반면 인지방질(燐脂肪質)은 포스파티딜콜린이 $52.38{sim}69.98%$로 가장 많았으며, 결합지방질(結合脂肪質)중의 중성지방질(中性脂肪質)은 에스테르화스테롤(ES) 및 탄화수소(HC)가 $55.12{sim}64.33%$로 가장 많은 반면, 인지방질(燐脂肪質)은 포스파티딜콜린(PC)이 $53.03{sim}58.54%$로 가장 많았다. 극성지방질(極成脂肪質)의 중요 구성지방질(構成脂肪質)의 함량을 유리(遊離) 및 결합지방질(結合脂肪質)로 비교하여 보면 C16 : 0(28.37%, 21.99%), C18 : 1(12.01%, 11.52%), C18 : 2(17 93%, 14.12%), C22 : 6(17.22%, 20.63%)인 반면 비극성지방질(非極成脂肪質) 유리지방질(遊離脂肪質)은 C16 : 0(14.81%), C18 0(12.38%), C18: 1(25.93%), C22:6(9.95%)이며 결합지방질(結合脂肪質)은 C14 : 0(11.60%), C16 : 0(18.94%), C16: 1(10.42%). C18 : 1(10.89%), C22 : 6(23.44%)이었다. 총필수지방산(總必須脂肪酸) 함량(含量)은 극성지방질(極成脂肪質)$(20.14{sim}31.12%)$이 비극성지방질(非極成脂肪質)$(6.97{sim}11.13%)$보다 훨씬 높았고, 결합지방질(結合脂肪質)이 유리지방질(遊離脂肪質)보다 높았으며 부위별(部位別)로는 피부(皮部)$(15.18{sim}15.41%)$가 육질부(肉質部)$(6.97{sim}11.13%)$보다 높았다. 또${omega}3$고도부포화지방산(高度不飽和脂肪酸) 함량(含量)은 육질부(肉質部)$(15.15{sim}28.32%)$가 피부(皮部)$(6.77{sim}18.18%)$나 내장부(內臟部)$(8.35{sim}9.74%)$보다 높았으며, 육질부(肉質部)에서는 극성지방질(極成脂肪質)$(26.28{sim}34.18%)$이 비극성지방질(非極成脂肪質)$(15.15{sim}28.32%)$보다 높았다.
This study was designed to elucidate the lipid and its fatty acid composition in various tissues of cat fish, Parasilurus asotus. The free lipid contents in meat, skin and viscera were 5.62%, 26.34% and 19.27%, whereas the bound lipid contents in those tissues were 2.34%, 2.30% and 19.27%, respectively. The neutral lipid contents in free lipid were 5 times higher than those in bound lipid, while the phospholipid contents in bound lipid were 4 times higher than those in free lipid. The neutral lipid was mainly composed of triglyceride (79.84%-99.86%) in free lipid, and esterified sterol & hydrocarbon (55.12-64.33%) in bound lipid. The phospholipid was mainly composed of phosphatidyl choline (52.38-69.98%) and phosphatidyl ethanolamine (24.09-40.48%) in free lipid, and phosphatidyl choline (53.03-58.54%) and phosphatidyl ethamolamine (13.80-19.23%) in bound lipid. The major fatty acids of polar lipid in free and bound lipids were C16:0 (28.37%, 21.99%), C18:1 (12.01%, 11.52%), C18:2 (17.93%, 14.12%) and C22:6 (17.22%, 20.63%), and those of nonpolar lipid in free and bound lipids were C16:0 (14.81%, 18.94%), C18: 1 (25.93%, 10.89%) and C22:6 (9.95%,23.44%), respectively. The total essential fatty acid (TEFA) content in skin was slightly higher than that in meat. In both polar and nonpolar lipids in meat ${omega}3-HUFA$ contents of polar lipid were 1.5-2.0 times higher than nonpolar lipid and also ${omega}3-HUFA$ content of bound lipid was slightly higher than that of free lipid. There were significant differences in the lipid classification and its fatty acid composition between free and bound lipids and/or in various tissues.
