Isolation of Pure Phospholipid Fraction from Egg Yolk

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 D...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2012-01, Vol.89 (1), p.179-182
Main Authors: Gładkowski, Witold, Chojnacka, Anna, Kiełbowicz, Grzegorz, Trziszka, Tadeusz, Wawrzeńczyk, Czesław
Format: Article
Language:English
Subjects:
acetone
Agriculture
Biomaterials
Biotechnology
Charged Aerosol Detector
Chemistry
Chemistry and Materials Science
cholesterol
egg yolk
Eggs
ethanol
Extraction
Food Science
high performance liquid chromatography
Industrial Chemistry/Chemical Engineering
Lecithin
Letter to the Editor
Lipids
Oils & fats
Phospholipids
Precipitation
Solvent extraction processes
triacylglycerols
washing
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Summary: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.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-011-1893-x