推荐产品
生物来源
plant
质量水平
等级
analytical standard
检测方案
≥99% (capillary GC)
技术
HPLC: suitable
gas chromatography (GC): suitable
mp
74-75 °C (lit.)
应用
food and beverages
格式
neat
官能团
carboxylic acid
运输
ambient
储存温度
2-8°C
SMILES字符串
CCCCCCCCCCCCCCCCCCCCC(O)=O
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)
InChI key
CKDDRHZIAZRDBW-UHFFFAOYSA-N
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应用
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。
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
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
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
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)
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