吉林大学学报(工学版) ›› 2012, Vol. 42 ›› Issue (增刊1): 449-453.

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Phosphatidylcholine of egg yolk lecithin detection using high performance liquid chromatography(HPLC)

LIU Jing-bo1, CHANG Hao1, WANG Er-lei1, GONG Xin-tong1, JIANG Yi-qun2   

  1. 1. Laboratory of Nutrition and Functional Food, College of Quartermaster Technology, Jilin University, Changchun 130062, China;
    2. College of Life Science, Jilin University, Changchun 130021, China
  • Received:2011-11-22 Online:2012-09-01 Published:2012-09-01

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Abstract: In order to establish an accurate, simple detection method of phosphatidylcholine of egg yolk lecithin, this research paid attention to high performance liquid chromatography(HPLC)-ultraviolet (UV) detector method. SHIMADZU LC-2010 HPLC equipped with AGILENT ZORBAX RX-SIL silica gel column was used. Detection wave was 200 nm. Simpler binary system of methanol and ethanoic acid was used as mobile phase, and added ethanoic acid improved phosphatidylcholine chromatograph peak shape, tail formation was inhibited efficiently. Flow rate was 0.5 mL/min. It was relatively small and reduced mobile phase usage. External standardization quantization was used, and the standard curve linear range was wide and it was 10 ～160 μg/mL. Detection limit was 0.5904 μg/mL, and quantitative limit was 1.9680 μg/mL. The validation test proved the proposed method is characterized by high precision and good stability.

Key words: food processing technology, high performance liquid chromatography (HPLC), phosphatidylcholine, lecithin

CLC Number: 

  • TS253.1
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