Eiyo To Shokuryo
Online ISSN : 1883-8863
ISSN-L : 0021-5376
Studies on the Lipids of Egg Yolk (Part 3)
Sphingomyelin in Egg Yolk
Hidetaka MommaSawako YamabukiTakashi NegishiYasuhiko Fujino
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1971 Volume 24 Issue 1 Pages 37-40

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Abstract
Sphingomyelin was purely isolated from egg yolk lipids and examined for composition of the fatty acid constituents and the long chain base ones. As the component eleven fatty acids were detected. Among them, palmitic acid was predominant and lignoceric acid was in the second place. As long chain bases were recognized sphingosine and dihydorsphingosine. The former was found to be in a greater part.
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© Japanese Society of Nutrition and Food Science
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