A simple method for positional analysis of phosphatidylcholine

Grzegorz Kiełbowicz; Witold Gładkowski; Anna Chojnacka; Czesław Wawrzeńczyk

doi:10.1016/j.foodchem.2012.07.005

A simple method for positional analysis of phosphatidylcholine

Food Chem. 2012 Dec 15;135(4):2542-8. doi: 10.1016/j.foodchem.2012.07.005. Epub 2012 Jul 20.

Authors

Grzegorz Kiełbowicz¹, Witold Gładkowski, Anna Chojnacka, Czesław Wawrzeńczyk

Affiliation

¹ Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland.

PMID: 22980840
DOI: 10.1016/j.foodchem.2012.07.005

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.

Publication types

Evaluation Study
Research Support, Non-U.S. Gov't

MeSH terms

Chromatography, Gas / methods*
Fatty Acids / chemistry
Molecular Structure
Phosphatidylcholines / chemistry*

Substances

Fatty Acids
Phosphatidylcholines