Isolation of Pure Phospholipid Fraction from Egg Yolk

Journal of the American Oil Chemists' Society - Tập 89 Số 1 - Trang 179-182 - 2012
Witold Gładkowski1, Anna Chojnacka1, Grzegorz Kiełbowicz1, Tadeusz Trziszka1, Czesław Wawrzeńczyk1
1Wroclaw University of Environmental and Life Sciences

Tóm tắt

AbstractThe 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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Journal of the American Oil Chemists' Society

Tập 89 Số 1

179-182

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