Pokorný J, Tài P T, Janícek G
Nahrung. 1976;20(2):149-55. doi: 10.1002/food.19760200206.
Phosphatidylamine isolated from egg yolk phospholipids was autoxidized at 60 degrees C. Oxidation products were separated by thin layer chromatography on silica gel and by column chromatography of DEAE-cellulose. The fractions were characterized by UV and IR spectra and by chemical analysis. Polyunsaturated fatty acids were destroyed during the oxidation, the content of primary amino groups decreased and imine derivatives appeared.
