Lipid composition of beef heart ventricle | Zendy

Das Manik L. | Zendy; Rouser George | Zendy

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Lipid composition of beef heart ventricle

Author(s) -

Das Manik L.,

Rouser George

Publication year - 1967

Publication title -

lipids

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.601

H-Index - 120

eISSN - 1558-9307

pISSN - 0024-4201

DOI - 10.1007/bf02531991

Subject(s) - chemistry , glycerol , chromatography , triglyceride , composition (language) , phosphatidyl choline , cholesterol , thin layer chromatography , biochemistry , phospholipid , linguistics , philosophy , membrane

The lipid class composition of beef heart ventricle was determined by a combination of diethylaminoethyl cellulose column chromatography and quantitative thin‐layer chromatography. Percentages of the total lipid were: triglyceride, 43.6; cholesterol, 7.4; phosphatidyl choline, 22.8; phingomyelin, 4.0; phosphatidyl ethanolamine, 11.2; diphosphatidyl glycerol, 5.8; phosphatidyl serine, 1.2; phosphatidyl inositol, 3.0; phosphatidyl glycerol, 0.9; unsaturated hydrocarbon, 0.02; saturated hydrocarbon, 0.20. Nonlipid components represented 33.6% of the crude chloroform/methanol extracts.

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