The objective of this study is to determine the lipid content and fatty acid composition of Anguilla japonica caught in South Korea. Seventy-nine eels caught at four different locations in different seasons were analyzed. Lipid content (1.3–30.0% of muscle weight) was more affected by season than by the location where the fish were caught, being the highest among the eels caught in May. Lipid content was higher in cultured eels than in wild eels. The predominant fatty acids in the eels were C18:1n−9 (24.4–33.0% of the total detected peak areas), C16:0 (17.7–22.0%), C16:1n−7 (7.0–10.2%), C22:6n−3 (2.4–6.8%), C18:1n−7 (2.9–6.2%), C18:2n−6 (0.6–6.1%), C20:5n−3 (1.5–5.1%), C14:0 (2.4–5.1%), C18:0 (3.4–4.5%), and C20:4n−6 (1.0–2.9%). Most fatty acids showed significantly more difference by location than by season. Cultured eels had significantly more saturated fatty acids (31.6–32.9%) and less monounsaturated fatty acids (42.5–43.3%) than wild eels (26.4–28.1% and 44.5–48.0%, respectively). Among the wild eels, estuarine eels had more n−3 fatty acids (12.2 and 14.8%) than lake eels (8.7–12.1%). Principal component analysis showed that the fatty acid composition could be an effective variable to classify fish according to the location where they were caught.

中文翻译：

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韩国不同季节和不同地点捕获的鳗鲡的脂质含量和脂肪酸组成

本研究的目的是确定韩国捕获的鳗鱼的脂质含量和脂肪酸组成。分析了在不同季节在四个不同地点捕获的 79 条鳗鱼。脂质含量（肌肉重量的 1.3-30.0%）受季节的影响比捕捞地点的影响更大，是 5 月份捕捞的鳗鱼中最高的。养殖鳗鱼的脂质含量高于野生鳗鱼。鳗鱼中的主要脂肪酸是 C18:1n-9（占检测到的总峰面积的 24.4-33.0%）、C16:0（17.7-22.0%）、C16:1n-7（7.0-10.2%）、C22： 6n−3 (2.4–6.8%), C18:1n−7 (2.9–6.2%), C18:2n−6 (0.6–6.1%), C20:5n−3 (1.5–5.1%), C14:0 ( 2.4–5.1%)、C18:0 (3.4–4.5%) 和 C20:4n-6 (1.0–2.9%)。大多数脂肪酸的位置差异显着大于季节差异。与野生鳗鱼（分别为 26.4-28.1% 和 44.5-48.0%）相比，养殖鳗鱼具有明显更多的饱和脂肪酸（31.6-32.9%）和更少的单不饱和脂肪酸（42.5-43.3%）。在野生鳗鱼中，河口鳗鱼的n-3脂肪酸（12.2%和14.8%）高于湖鳗（8.7-12.1%）。主成分分析表明，脂肪酸组成可能是根据捕捞地点对鱼类进行分类的有效变量。