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W283207

Sigma-Aldrich

棕榈酸

≥98%, FCC, FG

别名:

C16:0, NSC 5030, 十六酸, 棕榈酸

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About This Item

线性分子式:
CH3(CH2)14COOH
CAS号:
57-10-3
分子量:
256.42
FEMA编号:
2832
Beilstein:
607489
EC 号:
200-312-9
欧洲委员会编号:
14
MDL编号:
MFCD00002747
UNSPSC代码:
12164502
PubChem化学物质编号:
24901339
Flavis编号:
8.014
NACRES:
NA.21
性状检查:
faint; fatty
等级:
FG
Fragrance grade
Halal
Kosher
生物来源:
palm oil
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

palm oil

质量水平

400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.210
FDA 21 CFR 172.860
FDA 21 CFR 173.340

蒸汽压

10 mmHg ( 210 °C)

方案

≥98%

表单

solid

沸点

271.5 °C/100 mmHg (lit.)

mp

61-62.5 °C (lit.)

溶解性

water: 0.00005 g/L at 20 °C

密度

0.852 g/mL at 25 °C (lit.)

痕量阳离子

As: ≤3 ppm
Cd: ≤1 ppm
Hg: ≤1 ppm
heavy metals (as Pb): ≤0.1 ppm

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

faint; fatty

SMILES字符串

CCCCCCCCCCCCCCCC(O)=O

InChI

1S/C16H32O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16(17)18/h2-15H2,1H3,(H,17,18)

InChI key

IPCSVZSSVZVIGE-UHFFFAOYSA-N

基因信息

human ... FABP2(2169) , FABP3(2170) , FABP4(2167) , FABP5(2171)

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相关类别

一般描述

棕榈酸是人乳脂肪酸的主要成分。在山茱萸的针叶果、海杂草及风干果实中亦有发现。

储存分类代码

11 - Combustible Solids

WGK

nwg

闪点(°F)

235.4 °F

闪点(°C)

113 °C

个人防护装备

dust mask type N95 (US), Eyeshields, Gloves

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBR8480
SHBQ6797
SHBQ1429
SHBP7800
SHBS2097

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Evidence that palmitic acid is absorbed assn-2 monoacylglycerol from human milk by breast-fed infants.
Lipids, 29(8), 541-545 (1994)
Distribution of an enzyme system producing seaweed flavor: conversion of fatty acids to long-chain aldehydes in seaweeds.
Journal of Applied Phycology, 5(2), 225-230 (1993)
Volatile flavor components of corni fructus (Cornus officinalis Sieb. Et Zucc.).
Agricultural and Biological Chemistry, 53(12), 3337-3340 (1989)
B Vessby et al.
Diabetologia, 37(10), 1044-1050 (1994-10-01)
Recent data indicate that peripheral insulin sensitivity may be influenced by dietary fat quality and skeletal muscle phospholipid fatty acid composition. During a health survey of 70-year-old men insulin sensitivity was measured by the euglycaemic hyperinsulinaemic clamp technique and the
Jonas Sieber et al.
The American journal of pathology, 183(3), 735-744 (2013-07-23)
Type 2 diabetes mellitus is characterized by dyslipidemia with elevated free fatty acids (FFAs). Loss of podocytes is a hallmark of diabetic nephropathy, and podocytes are highly susceptible to saturated FFAs but not to protective, monounsaturated FFAs. We report that
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