Characterization of Shrimp Oil from Pandalus borealis by High Performance Liquid Chromatography and High Resolution Mass Spectrometry

Marine Drugs

Guangling Jiao¹  Joseph P. M. Hui²  Ian W. Burton²  Marie-Hélène Thibault¹  Claude Pelletier¹  Josພ Boudreau¹  Nadia Tchoukanova¹  Balaji Subramanian³  Yahia Djaoued³  Stephen Ewart⁴  Jacques Gagnon¹  Kathryn Vanya Ewart²  Junzeng Zhang² 

[1] Coastal Zones Research Institute Inc., 232B, avenue de l’Église, Shippagan, NB E8S 1J2, Canada; E-Mails:;Natural Health Products Program, Aquatic and Crop Resource Development, National Research Council Canada, 1411 Oxford Street, Halifax, NS B3H 3Z1, Canada; E-Mails:;Université de Moncton, Campus de Shippagan, 218, boulevard J.-D.-Gauthier, Shippagan, NB E8S 1P6, Canada; E-Mails:;Novaceutics Consulting, 6501 Oak St., Halifax, NS B3L 1H5, Canada; E-Mail:

关键词: Pandalus borealis;    shrimp oil;    fatty acid profile;    triacylglycerols;    astaxanthin fatty acids esters;    LC-HRMS and MS/MS;    ¹³C-NMR;   

DOI  :  10.3390/md13063849

来源: mdpi

【 摘 要 】

Northern shrimp (Pandalus borealis) oil, which is rich in omega-3 fatty acids, was recovered from the cooking water of shrimp processing facilities. The oil contains significant amounts of omega-3 fatty acids in triglyceride form, along with substantial long-chain monounsaturated fatty acids (MUFAs). It also features natural isomeric forms of astaxanthin, a nutritional carotenoid, which gives the oil a brilliant red color. As part of our efforts in developing value added products from waste streams of the seafood processing industry, we present in this paper a comprehensive characterization of the triacylglycerols (TAGs) and astaxanthin esters that predominate in the shrimp oil by using HPLC-HRMS and MS/MS, as well as ¹³C-NMR. This approach, in combination with FAME analysis, offers direct characterization of fatty acid molecules in their intact forms, including the distribution of regioisomers in TAGs. The information is important for the standardization and quality control, as well as for differentiation of composition features of shrimp oil, which could be sold as an ingredient in health supplements and functional foods.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.