“…Using standards and yeast samples, it could be shown that lipid class-specific fractionation was successfully accomplished for 14 different lipid classes or subclasses (FA, DG, ST, MG, SPH, HexCer, PG, Hex2Cer, PC, SM, LPC, Cer d, Cer t, Cer e) paving the way to further purification, in-depth profiling, or facilitating a detailed fatty acyl chain composition determination via gas chromatography-mass spectrometry (GC-MS) as previously addressed by TLC or SPE [52,53]. Figure 3 gives a detailed overview of the fractionated lipid classes in yeast; the retention time of cholesterol, MG, Hex2Cer, AcCa, and SM was determined by the multi-lipid mix only.…”