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.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Department of Food Science, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.
authors.forename: Abdelmoneim H
authors.initials: AH
authors.lastname: Ali
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China. Electronic address: xiaoqiangzou@163.com.
authors.forename: Xiaoqiang
authors.initials: X
authors.lastname: Zou
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
authors.forename: Jian
authors.initials: J
authors.lastname: Lu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Food and Dairy Sciences and Technology Department, Faculty of Environmental Agricultural Science, Suez Canal University, 43511 El Arish, Egypt.
authors.forename: Sherif M
authors.initials: SM
authors.lastname: Abed
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
authors.forename: Yunping
authors.initials: Y
authors.lastname: Yao
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
authors.forename: Guanjun
authors.initials: G
authors.lastname: Tao
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
authors.forename: Qingzhe
authors.initials: Q
authors.lastname: Jin
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
authors.forename: Xingguo
authors.initials: X
authors.lastname: Wang
mesh_terms: D000818:Animals; D001717:Birds; D002853:Chromatography, Liquid / Q000379:methods*; D004530:Egg Yolk / Q000737:chemistry*; D013058:Mass Spectrometry / Q000379:methods*; D010743:Phospholipids / Q000032:analysis / Q000302:isolation & purification*
chemical_list: D010743:Phospholipids
keywords: Egg yolk; Fatty acids composition; Phospholipids; UPLC-Q-TOF-MS