Alkylglycerol ether lipids were investigated in two holothurian species, Cucumaria japonica and C. okhotensis. Species specific differences in the content of 1-O-alkylglycerol ether lipids were found. Some alkyl radicals of the 1-O-alkylglycerol ether lipid molecules contained branched hydrocarbon chains. The ratio between the content of linear and branched saturated 1-O-alkylglycerol ether lipids was 1.53 in C. okhotensis and 0.55 in C. japonica.
Conditions for separation and identification of integristerone A (1), 20-hydroxyecdysone (2), ecdysone (3) and 2-deoxy-20hydroxyecdysone (4) by reversed-phase HPLC with UV and mass-selective detection at atmospheric pressure chemical ionization have been developed. Correlation between quasi-molecular ions fragmentation and structure peculiarities of the studied ecdysteroids has been shown. Application of these conditions for the analysis of extract from the inflorescences of Serratula komarovii made it possible to reveal and to identify compounds 1, 2 and 4.
The fatty acid compositions of the lipids of two holothurian species (Cucumaria japonica and C. okhotensis) were investigated. High contents of 12-methyltetradecanoic acid and eicosapentaenoic acid (up to 17.7 % and 28.4% of total fatty acids, respectively) in the lipids of both species were revealed. Species specific differences in the content of 23:1n-9 fatty acid in the lipids from viscera and body wall were found. In C. japonica, the viscera to body wall ratio was 0.07, while in C. okhotensis this ratio was 0.28. The fatty acid compositions of the lipids from both investigated holothurian species permit their use for the manufacturing of foodstuff, as well as for biologically active additives.
and mixtures of ethanolamides of fatty acids from natural fats (oils) were synthesized. It was found that the polyunsaturated fatty acids did not isomerize under the proposed conditions for aminolysis of the ester bond. Conditions for analyzing the complicated mixtures of ethanolamides of fatty acids by HPLC-MS were determined.
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