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

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• 作者：Abdelmoneim H. Ali<sup>asup><sup> ; sup><sup>bsup> ; Xiaoqiang Zou<sup>asup><sup> ; sup><sup>xiaoqiangzou@163.comsup> ; Jian Lu<sup>asup> ; Sherif M. Abed<sup>asup><sup> ; sup><sup>csup> ; Yunping Yao<sup>asup> ; Guanjun Tao<sup>asup> ; Qingzhe Jin<sup>asup> ; Xingguo Wang<sup>asup>
• 关键词：Egg yolk ; Phospholipids ; Fatty acids composition ; UPLC-Q-TOF-MS
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：58-66
• 全文大小：1423 K
• 卷排序：221

文摘

PLs of duck, hen and quail egg yolks were analyzed by UPLC-Q-TOF-MS. Egg yolk PLs elution sequence was as follow: PS > PI > PE > PC > SM > LPC. 57 molecular species of PLs in egg yolk were identified and quantified. C16:0, C18:0, C18:1, C18:2 and C20:4 were the major fatty acids in egg yolk PLs.