H5149
二十一烷酸
analytical standard
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关于此项目
线性分子式:
CH3(CH2)19COOH
化学文摘社编号:
分子量:
326.56
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
219-113-3
Beilstein/REAXYS Number:
1711889
MDL number:
产品名称
二十一烷酸, analytical standard
InChI key
CKDDRHZIAZRDBW-UHFFFAOYSA-N
InChI
1S/C21H42O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20-21(22)23/h2-20H2,1H3,(H,22,23)
SMILES string
CCCCCCCCCCCCCCCCCCCCC(O)=O
biological source
plant
grade
analytical standard
assay
≥99% (capillary GC)
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
mp
74-75 °C (lit.)
application(s)
food and beverages
format
neat
functional group
carboxylic acid
shipped in
ambient
storage temp.
2-8°C
Quality Level
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Application
二十一烷酸可用作色谱技术定量测定动物样品脂肪提取物中甲酯的内标物。
关于适当仪器技术的更多信息，请参考产品的检验报告。联系技术服务部提供进一步支持。
采用气相色谱法 (GC) 分析肉类样品中的脂肪酸和共轭亚油酸异构体时，已使用二十烷酸作为内标物。
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
Haisu Shi et al.
Microbial cell factories, 15(1), 117-117 (2016-07-02)
Delta-6 desaturase (FADS6) is a key bifunctional enzyme desaturating linoleic acid (LA) or α-linolenic acid (ALA) in the biosynthesis of polyunsaturated fatty acids (PUFAs). In previous work, we analyzed the substrate specificity of two FADS6 enzymes from Mortierella alpina ATCC
Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid
Maranesi.M, et al.
Food Chemistry, 90, 207-218 (2005)
Yixuan Fan et al.
Meat science, 157, 107872-107872 (2019-07-06)
This study aims to investigate the effect of algae supplementation in high-energy diet (HE diet) on lipid metabolism of intensive feeding sheep. The lambs were assigned to two groups and received a standard diet (ST diet, 8.40 MJ/kg) or a HE
Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid
Maranesi.M, et al.
Food Chemistry, 90(1-2), 207-218 (2005)
Antonio Molino et al.
International journal of environmental research and public health, 15(11) (2018-11-06)
The exploration of new food sources and natural products is the result of the increase in world population as well as the need for a healthier diet; in this context, microalgae are undoubtedly an interesting solution. With the intent to
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
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