Ethyl Tricosanoate is an ethyl ester of tricosanoic acid. It has been reported to be one of the ester components responsible for the flavor of scotch whisky.[1]
Anwendung
Ethyl Tricosanoate may be employed as an internal standard in the following studies:
Quantification of fatty acids in squid visceral oil ethyl esters (SVOEE) isolated from Illex argentinus and Ommastrephes bartrami by gas chromatography.[2][3]
Modified Folch procedure for the extraction of plasma lipids.[4]
Estimation of fatty acid ethyl esters (FAEEs) in biodiesel by gas chromatography.[5]
Efficacy of (13)C-U-18:2n-6 and (2)H(5)-20:3n-6 toward synthesis of labeled-20:4n-6 was studied in newborn infants utilizing compartmental models of plasma labeled n-6 fatty acids (FA). Ten infants received oral doses of (13)C-U-18:2n-6 and (2)H(5)-20:3n-6 ethyl esters (100 and 2 mg/kg, respectively).
Fractionation of squid visceral oil ethyl esters by short-path distillation.
Liang JH and Hwang LS.
Journal of the American Oil Chemists' Society, 77(7), 773-777 (2000)
Performance of whole-cells lipase derived from Mucor circinelloides as a catalyst in the ethanolysis of non-edible vegetable oils under batch and continuous run conditions.
Carvalho AKF, et al.
Industrial Crops and Products, 67, 287-294 (2015)
Fractionation of urea-pretreated squid visceral oil ethyl esters.
Hwang LS and Liang JH.
Journal of the American Oil Chemists' Society, 78(5), 473-476 (2001)
Charalambous G.
The Quality of foods and beverages V1: Chemistry and technology, 209-209 (2012)
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