Abstract: The lipids of were extracted by using methanol and chloroform to make egg yolk solution from one phase to two phases. Lipids were methylated and determined by GC equipped with 100m×0.25mm capillary column. The results of GC indicated that the concentration of fatty acids C16:0, C18:0, C18:1-11c, C18:2-9c,12c and C20:3 n-3 were highest. Compared with fresh eggs, no distinct change on the kinds of fatty acids, but there were two saturated fatty acids C11:0 and C15:0. The contents of unsaturated fatty acids were gradually less, were 67.07%, 66.72%, 64.68% respectively. The more steps in processing, the unsaturated fatty acids in yolk destroyed were higher. GC analysis indicated that there are healthy unsaturated fatty acids in yolk such as DHA and EPA.

Key words: fresh eggs, salted eggs, lipids, extraction, determination