Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS

Abdelmoneim H. Ali; Xiaoqiang Zou; Jian Lu; Sherif M. Abed; Yunping Yao; Guanjun Tao; Qingzhe Jin; Xingguo Wang

doi:10.1016/j.foodchem.2016.10.043

Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS

Abdelmoneim H. Ali, Xiaoqiang Zou, Jian Lu, Sherif M. Abed, Yunping Yao, Guanjun Tao, Qingzhe Jin, Xingguo Wang

Research output: Contribution to journal › Article › peer-review

88 Citations (Scopus)

Abstract

Egg phospholipids (PLs) are currently the products of greatest commercial interest with major area of importance in various fields. Therefore, in this study, duck, hen and quail egg yolk PLs were isolated by solvent extraction with chilled acetone precipitation, and subsequently separated and identified by using ultra-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Egg PLs were separated on hydrophilic interaction liquid chromatography (HILIC) with ethylene bridged hybrid (BEH) column by gradient elution using acetonitrile/ammonium formate as a mobile phase, and detected by mass spectrometry (MS) under electrospray ionization in positive and negative ion mode. Structural characterizations of 57 molecular species of egg yolk PLs were identified based on MS/MS fragment ion information and elemental composition in MassLynx 4.1 software. The obtained results showed that phosphatidylcholine (16:0–18:1), phosphatidylethanolamine (18:0–20:4), phosphatidylinositol (18:0–18:2), phosphatidylserine (18:0–18:2), sphingomyelin (d18:1/16:0) and lysophosphatidylcholine (16:0) were the predominant species among the different classes of egg yolk phospholipids.

Original language	English
Pages (from-to)	58-66
Number of pages	9
Journal	Food Chemistry
Volume	221
DOIs	https://doi.org/10.1016/j.foodchem.2016.10.043
Publication status	Published - Apr 15 2017
Externally published	Yes

Keywords

Egg yolk
Fatty acids composition
Phospholipids
UPLC-Q-TOF-MS

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2016.10.043

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title = "Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS",

abstract = "Egg phospholipids (PLs) are currently the products of greatest commercial interest with major area of importance in various fields. Therefore, in this study, duck, hen and quail egg yolk PLs were isolated by solvent extraction with chilled acetone precipitation, and subsequently separated and identified by using ultra-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Egg PLs were separated on hydrophilic interaction liquid chromatography (HILIC) with ethylene bridged hybrid (BEH) column by gradient elution using acetonitrile/ammonium formate as a mobile phase, and detected by mass spectrometry (MS) under electrospray ionization in positive and negative ion mode. Structural characterizations of 57 molecular species of egg yolk PLs were identified based on MS/MS fragment ion information and elemental composition in MassLynx 4.1 software. The obtained results showed that phosphatidylcholine (16:0–18:1), phosphatidylethanolamine (18:0–20:4), phosphatidylinositol (18:0–18:2), phosphatidylserine (18:0–18:2), sphingomyelin (d18:1/16:0) and lysophosphatidylcholine (16:0) were the predominant species among the different classes of egg yolk phospholipids.",

keywords = "Egg yolk, Fatty acids composition, Phospholipids, UPLC-Q-TOF-MS",

author = "Ali, {Abdelmoneim H.} and Xiaoqiang Zou and Jian Lu and Abed, {Sherif M.} and Yunping Yao and Guanjun Tao and Qingzhe Jin and Xingguo Wang",

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year = "2017",

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doi = "10.1016/j.foodchem.2016.10.043",

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T1 - Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS

AU - Ali, Abdelmoneim H.

AU - Zou, Xiaoqiang

AU - Lu, Jian

AU - Abed, Sherif M.

AU - Yao, Yunping

AU - Tao, Guanjun

AU - Jin, Qingzhe

AU - Wang, Xingguo

PY - 2017/4/15

Y1 - 2017/4/15

N2 - Egg phospholipids (PLs) are currently the products of greatest commercial interest with major area of importance in various fields. Therefore, in this study, duck, hen and quail egg yolk PLs were isolated by solvent extraction with chilled acetone precipitation, and subsequently separated and identified by using ultra-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Egg PLs were separated on hydrophilic interaction liquid chromatography (HILIC) with ethylene bridged hybrid (BEH) column by gradient elution using acetonitrile/ammonium formate as a mobile phase, and detected by mass spectrometry (MS) under electrospray ionization in positive and negative ion mode. Structural characterizations of 57 molecular species of egg yolk PLs were identified based on MS/MS fragment ion information and elemental composition in MassLynx 4.1 software. The obtained results showed that phosphatidylcholine (16:0–18:1), phosphatidylethanolamine (18:0–20:4), phosphatidylinositol (18:0–18:2), phosphatidylserine (18:0–18:2), sphingomyelin (d18:1/16:0) and lysophosphatidylcholine (16:0) were the predominant species among the different classes of egg yolk phospholipids.

AB - Egg phospholipids (PLs) are currently the products of greatest commercial interest with major area of importance in various fields. Therefore, in this study, duck, hen and quail egg yolk PLs were isolated by solvent extraction with chilled acetone precipitation, and subsequently separated and identified by using ultra-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Egg PLs were separated on hydrophilic interaction liquid chromatography (HILIC) with ethylene bridged hybrid (BEH) column by gradient elution using acetonitrile/ammonium formate as a mobile phase, and detected by mass spectrometry (MS) under electrospray ionization in positive and negative ion mode. Structural characterizations of 57 molecular species of egg yolk PLs were identified based on MS/MS fragment ion information and elemental composition in MassLynx 4.1 software. The obtained results showed that phosphatidylcholine (16:0–18:1), phosphatidylethanolamine (18:0–20:4), phosphatidylinositol (18:0–18:2), phosphatidylserine (18:0–18:2), sphingomyelin (d18:1/16:0) and lysophosphatidylcholine (16:0) were the predominant species among the different classes of egg yolk phospholipids.

KW - Egg yolk

KW - Fatty acids composition

KW - Phospholipids

KW - UPLC-Q-TOF-MS

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ER -

Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS

Abstract

Keywords

ASJC Scopus subject areas

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