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Lipid composition of beef heart ventricle

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Lipids

Abstract

The lipid class composition of beef heart ventricle was determined by a combination of diethylaminoethyl cellulose column chromatography and quantitative thin-layer chromatography. Percentages of the total lipid were: triglyceride, 43.6; cholesterol, 7.4; phosphatidyl choline, 22.8; phingomyelin, 4.0; phosphatidyl ethanolamine, 11.2; diphosphatidyl glycerol, 5.8; phosphatidyl serine, 1.2; phosphatidyl inositol, 3.0; phosphatidyl glycerol, 0.9; unsaturated hydrocarbon, 0.02; saturated hydrocarbon, 0.20. Nonlipid components represented 33.6% of the crude chloroform/methanol extracts.

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Author notes

  1. Manik L. Das

    Present address: Max-Planck-Institut für Zellchemie, Munich, Germany

Authors and Affiliations

  1. Department of Biochemistry, City of Hope Medical Center, Duarte, California

    Manik L. Das & George Rouser

Authors
  1. Manik L. Das
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  2. George Rouser
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Das, M.L., Rouser, G. Lipid composition of beef heart ventricle. Lipids 2, 1–4 (1967). https://doi.org/10.1007/BF02531991

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  • DOI: https://doi.org/10.1007/BF02531991

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