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Privett OS, Nutter LJ. Determination of the structure of lecithins via the formation of acetylated 1,2-diglycerides. Lipids. 1967;2(2):149-54doi: 10.1007/BF02530915.
Privett, O. S., & Nutter, L. J. (1967). Determination of the structure of lecithins via the formation of acetylated 1,2-diglycerides. Lipids, 2(2), 149-54. https://doi.org/10.1007/BF02530915
Privett, O S, and Nutter, L J. "Determination of the structure of lecithins via the formation of acetylated 1,2-diglycerides." Lipids vol. 2,2 (1967): 149-54. doi: https://doi.org/10.1007/BF02530915
Privett OS, Nutter LJ. Determination of the structure of lecithins via the formation of acetylated 1,2-diglycerides. Lipids. 1967 Mar;2(2):149-54. doi: 10.1007/BF02530915. PMID: 17805742.
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Lipids. 1967 Mar;2(2):149-54. doi: 10.1007/BF02530915.

Determination of the structure of lecithins via the formation of acetylated 1,2-diglycerides.

Lipids

O S Privett, L J Nutter

Affiliations

  1. The Hormel Institute, University of Minnesota, Austin, Minnesota.

PMID: 17805742 DOI: 10.1007/BF02530915

Abstract

A detailed procedure for quantitative determinations of molecular species of lecithins is described and applied to several lecithins isolated from natural sources. The method is based on the conversion of lecithin to acetylated 1,2-diglycerides and analysis of these compounds by methodology used for the determination of triglyceride structure.The preparation of the acetylated 1,2-diglycerides was carried out via hydrolysis with phospholipase C and acetylation of the resultant, 1,2-diglycerides with pyridine-acetic anhydride. Preparation of acetylated 1,2-diglycerides from lecithin by acetolysis with acetic acid-acetic anhydride was shown to be accompanied by intermolecular as well as intramolecular rearrangement of the fatty acids.The structure of the acetylated 1,2-diglycerides was determined by a combination of argentation-TLC and pancreatic lipase hydrolysis using internal standards for quantification. The method was applied to lecithins isolated from milk serum, egg, soybean, safflower seed and wheat germ lipids.

References

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