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Merck

O5632

Sigma-Aldrich

亚油酸甲酯

别名:

CLA甲酯, 十八碳二烯酸,共轭,甲酯

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About This Item

分類程式碼代碼:
12352211
NACRES:
NA.25

生物源

plant (safflower)

化驗

≥99% (GC)

形狀

liquid

技術

GC/MS: suitable
HPLC: suitable

雜質

≤1% Linoleic acid methyl ester

官能基

carboxylic acid
ester

脂質類型

omega FAs

運輸包裝

ambient

儲存溫度

−20°C

一般說明

共轭亚油酸(CLA)描述了具有共轭双键的 C18:2 脂肪酸(FA)的位置和几何异构体。根据体外实验和动物研究,顺式-9,反式-11 CLA 被认为是 牛奶中 CLA 的主要异构体。人类饮食中 CLA 的主要来源是反刍动物脂肪。

應用

亚油酸,共轭甲酯(CLA)已用作通过高效液相色谱(HPLC)、气相色谱-质谱法测定牛奶样品中 CLA 异构体的标准品。它也已用于生产 sn-1,3-二酰基甘油。

生化/生理作用

共轭亚油酸(CLA)异构体作为补品可抑制许多人类癌细胞系的生长。它还具有免疫刺激特性,可预防糖尿病并减少动脉粥样硬化。

其他說明

顺式和反式-9,11-和-10,12-十八碳二烯酸甲酯的混合物。异构体比例可能因批次而异。

儲存類別代碼

10 - Combustible liquids

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

Eyeshields, Gloves


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Ali Karabacak et al.
TheScientificWorldJournal, 2014, 821904-821904 (2014-02-14)
This study was conducted to compare fatty acid composition and content of conjugated linoleic acid (CLA) in different regions of sheep carcasses. Lambs of the Dağlıç breed were used for this purpose. Subsequent to a 68-day period of intensive fattening
Examination of the persistency of milk fatty acid composition responses to plant oils in cows given different basal diets, with particular emphasis on trans-C 18: 1 fatty acids and isomers of conjugated linoleic acid
Roy A, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho, 82(4), 479-492 (2006)
M Coppa et al.
Journal of dairy science, 102(11), 10483-10499 (2019-09-10)
The aims of this work were to determine the effect of upland origin on milk composition when comparing similar lowland and upland production system and to highlight the factors responsible for the added value of upland milk from commercial farms.
Examination of the persistency of milk fatty acid composition responses to fish oil and sunflower oil in the diet of dairy cows
Shingfield KJ, et al.
Journal of Dairy Science, 89(2), 714-732 (2006)
Effect of incremental levels of sunflower-seed oil in the diet on ruminal lipid metabolism in lactating cows
Shingfield KJ, et al.
The British Journal of Nutrition, 99(5), 971-983 (2008)

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