62240
亚油酸
technical, 58-74% (GC)
别名:
顺-9,顺-12-十八碳二烯酸
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线性分子式:
CH3(CH2)4CH=CHCH2CH=CH(CH2)7CO2H
化学文摘社编号:
分子量:
280.45
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
200-470-9
Beilstein/REAXYS Number:
1727101
MDL number:
产品名称
亚油酸, technical, 58-74% (GC)
InChI key
OYHQOLUKZRVURQ-HZJYTTRNSA-N
InChI
1S/C18H32O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20/h6-7,9-10H,2-5,8,11-17H2,1H3,(H,19,20)/b7-6-,10-9-
SMILES string
OC(CCCCCCC/C=C\C/C=C\CCCCC)=O
grade
technical
form
liquid
concentration
58-74% (GC)
impurities
18-32% oleic acid
color
clear
refractive index
n20/D 1.466 (lit.)
n20/D 1.466
bp
229-230 °C/16 mmHg (lit.)
mp
−5 °C (lit.)
density
0.902 g/mL at 25 °C (lit.)
functional group
carboxylic acid
Quality Level
Gene Information
human ... SOAT1(6646), SOAT2(8435)
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Disclaimer
在 0-4°C 下储存时部分结晶
Application
- Alginate Spheres With Urea and Linoleic Acid：利用包裹尿素和亚油酸的海藻酸微球制作对农业有益的生物硝化抑制剂(Avendaño-Morales et al., 2024)。
Biochem/physiol Actions
在原代鸭肝细胞中，亚油酸可增加PPARα及其靶基因（如酰基辅酶A氧化酶）的细胞增殖和基因表达 。
General description
亚油酸可产生一类几何、位置和共轭二烯烃异构体，称为共轭亚油酸 (CLA) ，主要存在于动物产品中 ，可作为动物的防癌剂。
存储类别
10 - Combustible liquids
wgk
WGK 1
flash_point_f
>235.4 °F - closed cup
flash_point_c
> 113 °C - closed cup
ppe
Eyeshields, Gloves
"Conjugated linoleic acid supplementation reduces adipose tissue by apoptosis and develops lipodystrophy in mice"
Tsuboyama-Kasaoka N, et al.
Diabetes, 49(09), 1534-1542 (2000)
"Dietary trans-10, cis-12 conjugated linoleic acid induces hyperinsulinemia and fatty liver in the mouse"
Clement L, et al.
Journal of Lipid Research, 43(09), 1400-1409 (2002)
"Dietary fatty acid sources affect conjugated linoleic acid concentrations in milk from lactating dairy cows"
Kelly.LM, et al.
The Journal of Nutrition, 128(05), 881-885 (1998)
"Conjugated linoleic acid?enriched butter fat alters mammary gland morphogenesis and reduces cancer risk in rats"
Ip C, et al.
The Journal of Nutrition, 129(12), 2135-2142 (1999)
Saman Lashkari et al.
Food science & nutrition, 8(1), 79-87 (2020-01-30)
Manipulation of rumen biohydrogenation (BH) is of great importance, since decreased BH of linolenic acid (LNA) and linoleic acid (LA) is linked to increased content of the beneficial polyunsaturated fatty acids (PUFA) in dairy products and decreased content of trans fatty
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