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CRM47791

Supelco

Linoleic Acid Methyl Ester Mix

cis/trans, certified reference material, 10 mg/mL in dichloromethane

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About This Item

Numéro CE :
200-838-9
Code UNSPSC :
85151701
Nomenclature NACRES :
NA.24

Qualité

certified reference material
TraceCERT®

Niveau de qualité

300

Gamme de produits

TraceCERT®

Forme

liquid

CofA (certificat d'analyse)

current certificate can be downloaded

Conditionnement

ampule of 1 mL

Concentration

10 mg/mL in dichloromethane

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Application(s)

food and beverages

Format

single component solution

Groupe fonctionnel

carboxylic acid
ester

Température de stockage

-10 to -25°C

Catégories apparentées

Description générale

This Certified Reference Material (CRM) is produced and certified in accordance with ISO 17034 and ISO/IEC 17025. All information regarding the use of this CRM can be found on the certificate of analysis.

Application

The CRM has been used as follows:

  • To study the retention of two FAME mixtures on three types of available commercial capillary columns having different polarities for developing a gas chromatography-mass spectrometry (GC-MS) based method to separate geometrical isomers of polyunsaturated fatty acids (PUFAs)
  • Development and validation of a GC-MS method to simultaneously determine C18 fatty acids in 20 raw milk and 30 commercial milk samples
  • Identification of fatty acid methyl ester peaks in the GC-MS analysis of C18 fatty acids in milk samples to evaluate the hydrogenation of α-Linolenic acid in the rumen of dairy cows
  • Determination of fatty acids following their methyl esterification in goat milk samples by gas chromatography coupled to a flame ionization detector (GC-FID) in the study to investigate the effect of production systems on the fatty acid composition of goat milk
  • GC-FID analysis of typical Indian ready-made snacks to determine their fatty acid composition based on Association of Official Analytical Chemists (AOAC) Official Method 996.06
  • To study the fatty acid profile of 69 different cold-pressed vegetable oil samples by gas chromatography coupled to a flame ionization detector

Autres remarques

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Informations légales

TraceCERT is a registered trademark of Merck KGaA, Darmstadt, Germany

Analyte

Description
    cis-9,cis-12-Octadecadienoic acid methyl ester 10 % (w/w)
    cis-9,trans-12-Octadecadienoic acid methyl ester 20 % (w/w)
    trans-9,cis-12-Octadecadienoic acid methyl ester 20 % (w/w)
    trans-9,12-Octadecadienoic acid methyl ester 50 % (w/w)

Pictogrammes

Health hazardExclamation mark
GHS08,GHS07

Mention d'avertissement

Warning

Mentions de danger

H315,H319,H336,H351

Classification des risques

Carc. 2 - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Organes cibles

Central nervous system

Code de la classe de stockage

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

Classe de danger pour l'eau (WGK)

WGK 2

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Choose from one of the most recent versions:

Certificats d'analyse (COA)

Lot/Batch Number
LRAD6065
LRAD2552
LRAC9922
LRAC6930
LRAC0309

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Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

Daniel Enriquez-Hidalgo et al.
Frontiers in veterinary science, 7, 576944-576944 (2020-12-18)
The winter diet of dairy cows in Mediterranean climate regions is usually a total mixed ration with a base of conserved summer crops such as corn silage and alfalfa hay. However, there is increased labor and financial cost related to
Arkadiusz Szterk et al.
Foods (Basel, Switzerland), 11(8) (2022-04-24)
The study aimed to examine samples of different market original sheep cow and goat cheeses, in respect of the content and profile of FA with special emphasis on health-promoting FA. The content of fatty acids in the examined cheeses was

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