Abstract
AbstractA method is described for the isolation of cardiolipin from beef heart lipids by a single pass through a silica gel column. The isolated cardiolipin was free of neutral lipids and phospholipids and accounted for 10% of total phospholipid phosphorus. It was compared to commercial cardiolipins prepared by the Pang‐born method of selective precipitation. Analysis for fatty acids, glycerol and phosphorus revealed a molar ratio of 2∶1.5∶1 for both preparations, provided the fatty acid esters were assayed colorimetrically. If the fatty acids were determined by titration, the commercial cardiolipin had a molar ratio of fatty acid to phosphorus of 1.6, while ours remained at 2.0. Upon hydrolysis with acetic acid, the former yielded 76% water‐soluble phosphorus, the latter only 2%. Both cardiolipins contained over 90% C‐18 fatty acids, with our preparation containing 76% linoleate, the commercial preparation, 90%. After alkaline hydrolyses a component was isolated from the commercial cardiolipin which represented 15.5% of the total weight. It developed an interfering pigment in the fatty acid ester determination but has not been identified. After its removal analysis demonstrated three fatty acids per molecule of the commercial cardiolipin.
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