卵黄の脂質に関する研究-4-卵黄中のセレブロシドについて

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Cerebroside was purely isolated from egg yolk lipid mainly by silicic acid column chromatography, hydrolysed with acid and alkali, and examined for composition of the fatty acid, the long chain base and the sugar constituents largely by gas-liquid chromatography.Fifteen were detected as the component fatty acids, which consisted of normal hydroxy fatty acids and normal non-hydroxy fatty acids, the latter being dominating. The main hydroxy acids were hydroxylignoceric (22.0%), hydroxybehenic (19.3%) and hydroxytricosanoic acid (12.2%), whereas the chief non-hydroxy acids were lignoceric (15.7%), palmitic (9.6%), behenic (7.2%) and so forth. As the component long chain bases were recognized sphingosine (84.5%) and dihydrosphingosine (9.2%), the former being in a majority. As the component sugar, glucose and galactose were found in the ratio of about 1:1. In agreement with the sugar composition, it was noticed that the egg yolk cerebroside was made of almos
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