Determination of Phosphatidylethanolamine, Phosphatidylcholine and Lyso-types in Foods by HPLC

Abstract

(1) A sensitive rapid method was established for determining phosphatidylethanolamine, phosphatidylcholine and lyso-types in foods by HPLC.
(2) A Nucleosil 50-7 column, was used. Elution was carried out with a mixture of acetonitrile, methanol and 85% phosphoric acid (760 : 100 : 9) as the mobile phase. The UV detector was set at 202nm.
(3) The recovery phospholipids added to lard, margarine, cream powder and milk at 0.1% or 0.5% was from 85.7103% and the coefficient of variance ranged from 0.713.47%. The detection limits were 0.002% for PE and PC and 0.005% for LPE and LPC.