Analysis of sphingolipid classes and their contents in meals
Yunoki, K.(Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido (Japan)) | Ogawa, T. | Ono, J. | Miyashita, R. | Aida, K. | Oda, Y. | Ohnishi, M.
Sphingolipids have attracted attention as physiologically functional lipids. We determined their class and content in Japanese meals that had been prepared by a nutritionist, mainly by using HPLC-ELSD. In all 12 meals tested, cerebroside and/or sphingomyelin were generally detected as the major sphingolipids. The total amounts of sphingolipids in typical high- and low-calorie meal samples over 2 days were 292 and 128 mg/day, and 81 and 45 mg/day, respectively.
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