摘要：To clarify the mechanism of the increase of arachidonic acid concentration in ogonori (red algae ; Gracilaria asiatica) treated with acetic acid, the changes of fatty acid concentrations of the ogonori treated with acetic acid as functions of temperature and time were investigated. The total fatty acid concentration in the ogonori treated with acetic acid, allowed to stand at 80°C for 60 min, was higher than those at 27°C and 37°C. The concentration was higher in the ogonori treated with 4% acetic acid than that with 0.4% acetic acid. Among the fatty acids, polyunsaturated fatty acids, particularly arachidonic acid (AA, 20 : 4) and dihomo-γ-linolenic acid (20 : 3) showed higher values than saturated fatty acids in the ogonori treated with acetic acid. The same results were also obtained in the ogonori treated with formic acid or hydrochloric acid. A significant negative correlation was observed between the pHs of added acids and concentrations of palmitic acid (r=-0.905, p<0.01), or AA (r=-0.921, p<0.01) in the ogonori. The physical appearance of the ogonori treated with the acids was soft and swollen, thus AA could easily be extracted. Also, the AA concentration derived from the ogonori in the stomach might be enhanced when raw ogonori was ingested.
