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Merck

H5149

Supelco

二十一烷酸

analytical standard

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About This Item

线性分子式:
CH3(CH2)19COOH
CAS号:
分子量:
326.56
Beilstein:
1711889
EC號碼:
MDL號碼:
分類程式碼代碼:
41116107
PubChem物質ID:
NACRES:
NA.24

生物源

plant

品質等級

等級

analytical standard

化驗

≥99% (capillary GC)

技術

HPLC: suitable
gas chromatography (GC): suitable

mp

74-75 °C (lit.)

應用

food and beverages

格式

neat

官能基

carboxylic acid

運輸包裝

ambient

儲存溫度

2-8°C

SMILES 字串

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 密鑰

CKDDRHZIAZRDBW-UHFFFAOYSA-N

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應用

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。

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

dust mask type N95 (US), Eyeshields, Gloves


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分析证书(COA)

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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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