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Supelco

Methyl cis-11-eicosenoate

analytical standard

Synonym(s):

cis-11-Eicosenoic acid methyl ester

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About This Item

Linear Formula:
CH3(CH2)7HC=CH(CH2)9CO2CH3
CAS Number:
2390-09-2
Molecular Weight:
324.54
Beilstein:
1727804
EC Number:
219-226-8
MDL number:
MFCD00010458
UNSPSC Code:
85151701
PubChem Substance ID:
329751289
NACRES:
NA.24

grade

analytical standard

Quality Level

100

Assay

≥98.5% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

format

neat

functional group

ester

shipped in

wet ice

storage temp.

−20°C

SMILES string

CCCCCCCC\C=C/CCCCCCCCCC(=O)OC

InChI

1S/C21H40O2/c1-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20-21(22)23-2/h10-11H,3-9,12-20H2,1-2H3/b11-10-

InChI key

RBKMRGOHCLRTLZ-KHPPLWFESA-N

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General description

Methyl cis-11-eicosenoate is a fatty acid methyl ester.

Application

It may be used as FAME standard to locate double bonds in polyunsaturated fatty acid methyl esters using ion-trap mass spectrometry.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

WGK

WGK 1

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number

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Changes in phospholipase A2 activity and lipid content during early development of Atlantic halibut (Hippoglossus hippoglossus).
Evans, R. P., et al.
Marine biology, 130.3, 369-376 (1998)
Acetonitrile chemical ionization tandem mass spectrometry to locate double bonds in polyunsaturated fatty acid methyl esters.
Van Pelt CK, Brenna JT.
Analytical Chemistry, 71(10), 1981-1989 (1999)
Oier Aizpurua-Olaizola et al.
Journal of food science, 80(1), E101-E107 (2014-12-05)
In this study, supercritical fluid extraction has been successfully applied to a sequential fractionation of fatty acids and polyphenols from wine wastes (2 different vitis vinifera grapes). To this aim, in a 1st step just fatty acids were extracted and

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