抄録
Unfertilized and fertilized (after 24 hours) salmon eggs, previously treated with acetone, were successively extracted with ethanol, petroleum ether and finally with boiling ethanol to yield lecithins, cephalins and sphingolipids as shown in Fig. 1.
Properties of these lipids and component acids of lecithins shown in Table 1-4 indicated no marked difference between the corresponding lipid fractions of both eggs.
