Analysis of soybean lecithin by thin layer and analytical liquid chromatography |
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Authors: | W L Erdahl A Stolyhwo O S Privett |
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Affiliation: | (1) The Hormel Institute, University of Minnesota, 55912 Minnesota, Austin;(2) Present address: Department of Food Chemistry and Technology, Technical University Politechnika Gdanska, Gdansk-6, Poland |
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Abstract: | The application of thin layer and analytical liquid chromatography to the analysis of two samples of commercial soybean lecithins
is described. A combination of column chromatography and quantitative thin layer chromatography showed that these products
consisted of ca. 82% mixture of the major phospholipids of soybeans, phosphatidyl choline, phosphatidyl ethanolamine, and
phosphatidyl inositol. The remainder of these products contained essentially the entire spectrum of lipid classes found in
soybean oil-some 24 known and unknown glycolipids and phospholipids, in addition to the neutral lipids. Applications of analytical
liquid chromatography to these lecithins gave a composition profile of the lipid classes comparable to two-dimensional thin
layer chromatography. The potential of this method for the complete analysis of complex lipids, such as soybean lecithins,
is indicated. |
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