Lipid Oxidation. Part 3. Oxidation of Egg Phosphatidylethanolamine |
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| Authors: | J. Pokorný ,Phan-Trong T i,G. Janí
ek |
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| Affiliation: | J. Pokorný,Phan-Trong Tài,G. Janíček |
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| Abstract: | Phosphatidylamine isolated from egg yolk phospholipids was autoxidized at 60 °C. Oxidation products were separated by thin layer chromatography on silica gel and by column chromatography on DEAE-cellulose. The fractions were characterized by UV and IR spectra and by chemical analysis. Polyunsaturated fatty acids were destroyed during the oxidation, the content of primary amino groups decreased and imine derivatives appeared. |
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