These authors are considered as cofirst authors.
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Separation of Phospholipids from Hen Egg Yolk by Short Packed Silica Gel Column Chromatography
Article first published online: 17 AUG 2012
DOI: 10.1111/j.1750-3841.2012.02850.x
© 2012 Institute of Food Technologists®
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How to Cite
Lei, L., Li, J., Hu, J.-n., Liu, R., Fan, Y.-w., Tang, L. and Deng, Z.-y. (2012), Separation of Phospholipids from Hen Egg Yolk by Short Packed Silica Gel Column Chromatography. Journal of Food Science, 77: C948–C953. doi: 10.1111/j.1750-3841.2012.02850.x
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These authors are considered as cofirst authors.
Publication History
- Issue published online: 7 SEP 2012
- Article first published online: 17 AUG 2012
- MS 20120254 Submitted 2/20/2012, Accepted 6/6/2012.
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Keywords:
- column chromatography;
- egg yolk;
- fatty acids;
- high-performance liquid chromatography;
- phospholipids
Abstract: Short packed silica gel column chromatography has been performed to optimize the production of phosphatidylethanolamine (PE) and phosphatidylcholine (PC) from hen egg yolk with very low or no toxic solvents. The effects of silica type, sample loading amount, dimension of the glass chromatotube, and mobile phase compositions were investigated and high separation efficiency was achieved: gradient elution as 200 mL ethanol followed by 300 mL 95% ethanol to fractionate PE and PC after neutral lipids (NL) removed by 120 mL ethyl acetate, 40 mm silica gel (54 to 74 μm) bed height of the chromatotube with 22 mm inner dia (ID), and 0.25 g sample loading amount. By this procedure, 3.69 g PE and 2.88 g PC per 100 g egg yolk lipids were obtained, respectively. The refined PE and PC were identified by high-performance liquid chromatography/ultraviolet detector (HPLC-UV) with purity over 96%. The fatty acids in egg yolk revealed that PE and PC characterized higher ratios of n− 6/n− 3 (PE, 7.41; PC, 8.99). 18:2 n− 6 of PC (15.21%) predominated over PE (10.29%), whereas the level of 20:4 n− 6 of PC (8.78%) was lower than PE (15.67%).