Abstract：
:Simple and fast method of positional analysis of fatty acid composition of phosphatidylcholine (PC) from egg-yolk and soy has been elaborated. The key step of the procedure was complete ethanolysis of PC catalyzed by sn-1,3 specific lipase from Mucor miehei (Lipozyme). 2-Acyl-lysophosphatidylcholine (2-acyl LPC), fatty acids ethyl esters (FAEEs) and free fatty acids (FAs) were formed in this process. No acyl migration was observed during the reaction. The products were entirely separated from the products mixture by simple extraction in water:hexane (2:3 v/v) system. The hexane fraction containing free FAs and FAEEs was treated with BF(3)/Et(2)O in ethanol to obtain only FAEEs. The analysis of FAEEs by GC gave the composition of the FAs in the sn-1 position of the PC. 2-Acyl LPC from water fraction after precipitation in cold (-20°C) acetone was converted into FAEEs and analyzed by gas chromatography (GC) to determine FAs composition in the sn-2 position of the PC.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kiełbowicz G,Gładkowski W,Chojnacka A,Wawrzeńczyk Cdoi
10.1016/j.foodchem.2012.07.005subject
Has Abstractpub_date
2012-12-15 00:00:00pages
2542-8issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01089-8journal_volume
135pub_type
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