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SUMMARY —Ceramide (an N‐acyl sphingosine) was isolated from egg yolk lipid and examined for composition of fatty acids and long‐chain base constituents. Yolk ceramide was observed to contain sixteen fatty acids; C 24:0 (35.7%), C 22:0 (22.7%), C 23:0 (15.1%) and C 24:1 (13.5%) were predominant. The component long‐chain bases were identified as sphingosine and dihydrosphingosine, the former being the major component (88.6%).
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Fujino et al. (1971) studied this question.
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