Determination of Phosphatidylethanolamine, Phosphatidylcholine and Lyso-types in Foods by HPLC

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  • MURAKAMI Chiaki
    Japan Institute of Oils & Fats, Other Foods Inspection, Foundation
  • WAKEBE Maki
    Japan Institute of Oils & Fats, Other Foods Inspection, Foundation
  • MARUYAMA Takenori
    Japan Institute of Oils & Fats, Other Foods Inspection, Foundation
  • NIIYA Isao
    Japan Institute of Oils & Fats, Other Foods Inspection, Foundation

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  • HPLCによる食品中のホスファチジルエタノールアミン, ホスファチジルコリンおよびそれらのリゾ型の定量
  • HPLC ニ ヨル ショクヒン チュウ ノ ホスファチジルエタノールアミン ホスファチジルコリン オヨビ ソレラ ノ リゾガタ ノ テイリョウ

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(1) A sensitive rapid method was established for determining phosphatidylethanolamine, phosphatidylcholine and lyso-types in foods by HPLC.<BR>(2) A Nucleosil 50-7 column, was used. Elution was carried out with a mixture of acetonitrile, methanol and 85% phosphoric acid (760 : 100 : 9) as the mobile phase. The UV detector was set at 202nm.<BR>(3) The recovery phospholipids added to lard, margarine, cream powder and milk at 0.1% or 0.5% was from 85.7103% and the coefficient of variance ranged from 0.713.47%. The detection limits were 0.002% for PE and PC and 0.005% for LPE and LPC.

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