Selective extraction of phospholipids from egg yolk

Abstract

Abstract Solubility differences of phospholipids and tri‐glycerides in methanol have been used with advantage for the selective quantitative extraction of phospho‐lipids, almost free of triglycerides, from egg yolk. Cholesterol, a comparatively minor component of egg yolk lipids, is easily removed from the methanolic solution of phospholipids by low temperature crystal‐lization (5 C), if required.