@article{oai:shiga-u.repo.nii.ac.jp:00001758,
 author = {糸乗, 前 and 北村, 朋典 and 田中, 理恵子 and 宮垣, 紀子 and 齋藤, 洋昭 and 杉田, 陸海},
 issue = {54},
 journal = {滋賀大学教育学部紀要, 3, 自然科学},
 month = {},
 note = {Departmental Bulletin Paper, Long chain bases(LCB) of the sphingomyelin from the pearl oyster, Pinctada martensii were composed of sphingosines(hexadeca-4-sphingenine, 12.9% of total LCB and octadeca-4-sphingenine, 48.9%), sphinga-4,8-dienine(31.2%) and sphinga-4,8,10-trienine(7.0%). The numbers of carbons and double bonds of LCB were confirmed by gas chromatograph-mass spectrometry as their trimethylsilyl ether derivatives.Double bond positions in the aliphatic chains were also confirmed by gas chromatographic and gas chromatograph-mass spectrometric identifications of the fatty acid products after periodate-permanganate oxidation of the ceramides derived from the sphingomyelin by hydrogen fluoride degradation., 滋賀大学教育学部紀要, 3, 自然科学, 第54号, pp.41-48},
 pages = {41--48},
 title = {アコヤガイ, Pinctada martensii スフィンゴミエリンの長鎖塩基},
 year = {2004}
}