Extraction of phospholipids from yak butter with different solvent and its lipidomics analysis
  
DOI:10.12166/j.zgyz.1003-7969/2020.05.022
KeyWord:yak butter  oil  phospholipids  fatty acid composition  lipidomics
FundProject:青海省科技厅项目(2018-ZJ-728,2017-ZJ-711)
Author NameAffiliation
LEI Youjuan SUN Wancheng LUO Yihao MA Haiqing KANG Haiyan 1.College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China
2.Animal Husbandry and Veterinary Station of Qilian County, Qilian 810499, Qinghai, China
3.Animal Husbandry and Veterinary Station of Moqin Town in Qilian County, Qilian 810499, Qinghai, China 
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Abstract:
      The effects of different extraction solvents on the yields of oil and phospholipids in yak butter were studied, and fatty acid composition and lipidomics analysis were performed. The results showed that the yields of oil and phospholipid extracted by n-hexane from white and yellow yak butter were the highest, with the oil yields of 84.32% and 88.86% respectively, and the phospholipid yields of 11.28% and 12.27% respectively. 33 kinds of fatty acids were detected in white yak butter, including 22 kinds of saturated fatty acids, 11 kinds of unsaturated fatty acids and 6 kinds of branched chain fatty acids. 32 kinds of fatty acids were detected in yellow yak butter, including 20 kinds of saturated fatty acids, 12 kinds of unsaturated fatty acids and 6 kinds of branched chain fatty acids. The saturated fatty acids in white and yellow yak butter account for 74.92% and 73.25% of total fatty acids respectively, unsaturated fatty acids account for 25.09% and 26.75% of total fatty acids respectively, and branched chain fatty acids account for 9.06% and 5.28% of the total fatty acids respectively. Comparing the fatty acids composition of phospholipids extracted by the five solvents, it was found that the content of unsaturated fatty acids in the phospholipids extracted by n-hexane was the highest, it accounted for 10.78% and 22.54% in white butter and yellow butter phospholipid, respectively. Through lipidomics analysis, 6 kinds of lipids were detected in negative ion mode in white butter, yellow butter, white butter phospholipids and yellow butter phospholipids: 30 kinds of PE, with the contents of 33.35%,3549%, 34, 53% and 30.26%; 17 kinds of PC, with the contents of 21.77%, 20.53%, 19.81% and 12.86%; 3 kinds of PG, with the contents of 1.05%, 1.32%, 0.67% and 2.33%; 6 kinds of Hex2Cer, with the contents of 6.45%, 4.62%, 4.99% and 2.94%; 5 kinds of PS, with the contents of 30.66%, 33.53%, 24.04% and 42.71%; 7 kinds of PI, with the contents of 6.72%, 451%, 1595% and 8.90%.
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