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对浙江产紫贻口的总指和磷脂进行了提取和定量，并分别用薄层层析法、气相色谱法对磷脂的组分、总脂和磷脂的脂肪酸组成进行了分析，结果表明：在收秋旺季，贻贝的总脂含量为2．15％－2．68％，磷脂含量在5．02％C－6．95％范围内，占总胎的21．00％－27．30％磷脂组分以PC和PE为主；与大豆和蛋黄的磷脂相比，贻贝总脂和磷脂含有更多的高不饱和脂肪酸，此外贻贝磷脂小的脂肪酸不饱和度及EPA与DHA之和要高于总脂。
The total amount of finger and phospholipid of Zizhong Yikou was extracted and quantified from Zhejiang. The fatty acid composition of phospholipid, total lipid and phospholipid were analyzed by thin-layer chromatography and gas chromatography respectively. The results showed that In the autumn harvest season, the total lipid content of mussels was 2.15% -2.68% and the phospholipid content was within the range of 5.02% C-6.95%, accounting for 21.00% -27.30% Phospholipid components are mainly PC and PE; Compared with soybean and egg yolk phospholipids, the total fat and phospholipids of mussels contain more unsaturated fatty acids. In addition, the fatty acid unsaturation of phospholipids and the content of EPA and DHA To be higher than the total fat.