Isolation of Pure Phospholipid Fraction from Egg Yolk |
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Authors: | Witold Gładkowski Anna Chojnacka Grzegorz Kiełbowicz Tadeusz Trziszka Czesław Wawrzeńczyk |
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Affiliation: | (1) Department of Chemistry, Wroclaw University of Environmental and Life Sciences, 50-375 Wrocław, Poland;(2) Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, 50-375 Wrocław, Poland |
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Abstract: | The phospholipid (PL) fraction from egg yolk was isolated and purified. In the procedure applied (method 2) the egg yolk was
extracted with ethanol, precipitated using acetone chilled to −20 °C and washed using acetone. The purity of the samples was
checked by HPLC analysis using a Charged Aerosol Detector (CAD). The results were compared with those obtained for the phospholipid
fraction isolated and purified by deoiling yolk before extraction and the precipitation of PL with acetone chilled to 4 °C
(method 1). The use of acetone chilled to −20 °C to precipitate and wash the phospholipids yielded the phospholipid fraction
with 100% purity (78.7 ± 0.2 of phosphatidylcholine and 21.3 ± 0.2 of phosphatidylethanolamine). When deoiling and the 4 °C
purification process was used (method 1) 0.4 ± 0.1% cholesterol and some traces of triacylglycerols remained in the PL fraction. |
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