Extraction of Sphingomyelin from Yak Butter and Analysis of Fatty Acids Composition
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Abstract:
This study used yak butter as raw material to explore and optimize the extraction process of sphingomyelin from yak butter in organic solvent, and the fatty acid composition of sphingomyelin was analyzed. The optimum extraction conditions of sphingomyelin were obtained by single factor test and orthogonal test as follows: chloroform-methanol (2:1, V/V) and crude sphingomyelin: liquid-solid ratio 10:1 ml/g, extraction temperature 40 ℃ and extraction time 1 h. The extracted sphingomyelin was used as the raw material and the fatty acids were esterified by boron trifluoride methanol method, and analyzed by GC-MS. The results showed that sphingomyelin contained 82.79% of saturated fatty acid and 75.70% of long chain fatty acid, and the content of polyunsaturated fatty acid in sphingomyelin decreased from 7.98% to 2.83% after purification, the content of long chain fatty acid decreased from 85.04% to 75.70%, the content of super long chain fatty acid increased from 9.57% to 23.15%, and the content of branched chain fatty acid decreased from 10.43% to 8.69%, indicating that sphingomyelin is mainly composed by long chain fatty acid and saturated fatty acid.
