In this research, we focused on determining the total lipid contents, the components of lipid classes and the compositions and contents of fatty acids, amino acids from the body and the egg of the yellow sea urchin T. gratilla (Linnaeus, 1758) collected in Hon Tam, Nha Trang, Khanh Hoa, Vietnam in 2016. | Vietnam Journal of Science and Technology 56 (4A) (2018) 30-38 RESEARCH ON THE COMPOSITION OF LIPIDS, FATTY ACIDS, AND AMINO ACIDS FROM EGG AND BODY OF SEA URCHIN TRIPNEUSTES GRATILLA Dinh Thi Kim Hoa2, 3, Pham Quoc Long1, Doan Lan Phuong1, 2, * 1 Institute of Natural Products Chemistry, Viet Nam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Ha Noi 2 Graduate University of Science and Technology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Ha Noi 3 Faculty of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry, Quyet Thang commune, Thai Nguyen city * Email: doanlanphuong@ Received: 24 July 2018; Accepted for publication: 13 October 2018 ABSTRACT The Sea urchin Tripneustes gratilla (Linnaeus, 1758) is a famous species of invertebrate member of the phylum Echinodermata of marine animals living in shallow tropical water. In Viet Nam, it is usually called by the name of yellow sea urchin. In this research, we focused on determining the total lipid contents, the components of lipid classes and the compositions and contents of fatty acids, amino acids from the body and the egg of the yellow sea urchin T. gratilla (Linnaeus, 1758) collected in Hon Tam, Nha Trang, Khanh Hoa, Vietnam in 2016. Although the yellow sea urchin T. gratilla has low percentage of total lipid in fresh weigh basis, it consists of essential lipid ingredients such as Wax and Hydrocabon (H + W), Triacylglycerol (TG), Monodiacylglycerol MDAG, Free Fatty Acid (FFA), sterol (ST), and Polar Lipid (PL). In both egg and body samples palmitic acid (16:0) was the most abundant fatty acid with the proportion of about 25 %. In addition, arachidonic acid (20:4n-6) is the dominant Omega-6 fatty acid in the Monounsaturated Fatty Acid group (MUFA). Furthermore, the research result also showed the very high percentage of omega-3 fatty acids in the egg and body of T. gratilla, with the total content of % and .
