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Fatty Acid Composition of the Phospholipids and Other Lipids in Milk

Department of Food Science and Technology, University of California, Davis

ABSTRACT

Milk lipids were separated by silicic acid chromatography and identified by infrared spectrometry and paper chromatography. In agreement with our previous results, the major phospholipids were phosphatidyl cholines (PC), phosphatidyl ethanolamines (PE), and sphingomyelins, but cerebrosides, phosphatidyl serines (PS), and phosphatidyl inositols were also present. The various lipids showed marked differences in fatty acid composition as determined by gas-liquid chromatography. Mole percentages of saturated fatty acids were higher from the cerebrosides and sphingomyelins (86 and 87) than from the triglycerides (72), the PC (43), PS (32), and PE (24). Triglycerides contained less of the higher-molecular-weight even and odd C₂₀ to C₂₄ acids. No appreciable amounts of acids below C₁₀ were found in the phospholipids, but traces were present in the cerebrosides. The principal saturated acid was stearic in PE and PS, and palmitic in the other lipids. Since the unsaturated fatty acids of PE, PS, and PC amounted to over 50% of the total acids, they must occur at both the - and ß-positions of the glycerol moiety of these phospholipids.