Investigations on Fish Oils V. Phospholipid Composition of Anguilla vulgaris and Mugil cephalus

The muscle, head and viscera phospholipids of the salt‐water eel, fresh‐water eel, and salt‐water mullet were identified. Lysolecithin, sphingomyelin, phosphatidylserine, lecithin, phosphatidylethanolamine and an unknown phospholipid were quantitatively determined by T.C.L. The total phospholipid contents were found to be in the following increased order: Muscle < head < viscera. Lecithin and cephalins make the two major phospholipids. Phospholipids were found to contain saturated, dienoic, trienoic and tetraenoic fatty acids more than the total lipids. While monoenoic fatty acids percentages are higher in the total lipids.