Characterisation of the glycerophospholipid fraction in flaxseed oil using liquid chromatography-mass spectrometry

被引：31

作者：

Herchi, Wahid ^{[1
]}

Sakouhi, Faouzi ^{[1
]}

Khaled, Sebei ^{[1
]}

Xiong, Yeping ^{[2
]}

Boukhchina, Sadok ^{[1
]}

Kallel, Habib ^{[1
]}

Curtis, Jonathan M. ^{[2
]}

机构：

[1] Fac Sci Tunis, Dept Biol, Lab Biochim Lipides, Elmanar 2092, Tunisia

[2] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada

来源：

FOOD CHEMISTRY | 2011年 / 129卷 / 02期

关键词：

Glycerophospholipids; Flaxseed oil; Mass spectrometry; HPLC; Fatty acids; PHOSPHOLIPID-COMPOSITION; SEPARATION; QUANTIFICATION; IDENTIFICATION; EXTRACTION; LIPIDS; ACID;

D O I：

10.1016/j.foodchem.2011.04.096

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A high-performance liquid chromatographic method coupled with mass spectrometry was used to characterise the natural phospholipid (PL) classes and molecular species in flaxseed oils. The PL fraction included phosphatidylethanolamine (PE) (27-40%), phosphatidylinositol (PI) (29-32%), phosphatidylcholine (PC) (7-18%), lysophosphatidylcholine (LPC) (8-21%), phosphatidylglycerol (PG) (1-4%) and phosphatidic acid (PA) (1-9%). The distribution of fatty acids was found to differ between phospholipids. Stearic acid was mainly present in the form of PC and LPC. Palmitic acid was present in the most abundant molecular species in PI, PG and PA whereas linoleic acid formed the most abundant molecular species in PE. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：437 / 442

页数：6

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