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Selective extraction of phospholipids from egg yolk

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Journal of the American Oil Chemists’ Society

Abstract

Solubility differences of phospholipids and tri-glycerides in methanol have been used with advantage for the selective quantitative extraction of phospho-lipids, almost free of triglycerides, from egg yolk. Cholesterol, a comparatively minor component of egg yolk lipids, is easily removed from the methanolic solution of phospholipids by low temperature crystal-lization (5 C), if required.

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Authors and Affiliations

  1. Lipid Research Laboratories, 8, Indrayani Flats,“A,” Prabhat Road Lane 15, 411 004, Poona, India

    B. Ramesh, S. S. Adkar, A. V. Prabhudesai & C. V. Viswanathan

Authors
  1. B. Ramesh
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  2. S. S. Adkar
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  3. A. V. Prabhudesai
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  4. C. V. Viswanathan
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Ramesh, B., Adkar, S.S., Prabhudesai, A.V. et al. Selective extraction of phospholipids from egg yolk. J Am Oil Chem Soc 56, 585–587 (1979). https://doi.org/10.1007/BF02660240

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  • DOI: https://doi.org/10.1007/BF02660240

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