Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS

Abdelmoneim H Ali; Xiaoqiang Zou; Jian Lu; Sherif M Abed; Yunping Yao; Guanjun Tao; Qingzhe Jin; Xingguo Wang

doi:10.1016/j.foodchem.2016.10.043

Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS

Food Chem. 2017 Apr 15:221:58-66. doi: 10.1016/j.foodchem.2016.10.043. Epub 2016 Oct 12.

Authors

Abdelmoneim H Ali¹, Xiaoqiang Zou², Jian Lu³, Sherif M Abed⁴, Yunping Yao³, Guanjun Tao³, Qingzhe Jin³, Xingguo Wang³

Affiliations

¹ State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Department of Food Science, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.
² State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China. Electronic address: xiaoqiangzou@163.com.
³ State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
⁴ State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Food and Dairy Sciences and Technology Department, Faculty of Environmental Agricultural Science, Suez Canal University, 43511 El Arish, Egypt.

PMID: 27979244
DOI: 10.1016/j.foodchem.2016.10.043

Abstract

Egg phospholipids (PLs) are currently the products of greatest commercial interest with major area of importance in various fields. Therefore, in this study, duck, hen and quail egg yolk PLs were isolated by solvent extraction with chilled acetone precipitation, and subsequently separated and identified by using ultra-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Egg PLs were separated on hydrophilic interaction liquid chromatography (HILIC) with ethylene bridged hybrid (BEH) column by gradient elution using acetonitrile/ammonium formate as a mobile phase, and detected by mass spectrometry (MS) under electrospray ionization in positive and negative ion mode. Structural characterizations of 57 molecular species of egg yolk PLs were identified based on MS/MS fragment ion information and elemental composition in MassLynx 4.1 software. The obtained results showed that phosphatidylcholine (16:0-18:1), phosphatidylethanolamine (18:0-20:4), phosphatidylinositol (18:0-18:2), phosphatidylserine (18:0-18:2), sphingomyelin (d18:1/16:0) and lysophosphatidylcholine (16:0) were the predominant species among the different classes of egg yolk phospholipids.

Keywords: Egg yolk; Fatty acids composition; Phospholipids; UPLC-Q-TOF-MS.

MeSH terms

Animals
Birds
Chromatography, Liquid / methods*
Egg Yolk / chemistry*
Mass Spectrometry / methods*
Phospholipids / analysis
Phospholipids / isolation & purification*

Substances

Phospholipids