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H5149

Supelco

Heneicosanoic acid

analytical standard

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About This Item

Linear Formula:
CH3(CH2)19COOH
CAS Number:
2363-71-5
Molecular Weight:
326.56
Beilstein:
1711889
EC Number:
219-113-3
MDL number:
MFCD00002805
UNSPSC Code:
41116107
PubChem Substance ID:
329815215
NACRES:
NA.24

biological source

plant

Quality Level

100

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

SMILES string

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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Application

Heneicosanoic acid has been used as an internal standard in the analysis of fatty acid and conjugated linoleic acid isomers in meat samples using gas chromatography (GC) technique.
Heneicosanoic acid is used as an internal standard to quantify the methyl esters in fat extract from animal samples using chromatography technique.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
0000408014
0000344935
0000344914
0000342109
0000408014

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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
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)
Małgorzata Szczuko et al.
Scientific reports, 10(1), 12849-12849 (2020-08-01)
There is limited information available regarding the association of plasma free fatty acids (FFA) and inflammation mediators with ischemic stroke. At the same time, new treatment strategies are being pursued. The aim of this study was to carry out a thorough analysis of
A Cartoni Mancinelli et al.
Poultry science, 100(2), 1273-1282 (2021-02-02)
Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidation and production of volatile organic compounds (VOC). In this study, we evaluated the fatty acids, antioxidants, and VOC profiles of raw and cooked meat
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