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U0250

Sigma-Aldrich

十一酸甲酯

≥98.0% (GC)

别名:

十一酸甲酯

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About This Item

线性分子式:
CH3(CH2)9CO2CH3
CAS号:
1731-86-8
分子量:
200.32
Beilstein:
1762129
EC號碼:
217-053-2
MDL號碼:
MFCD00008957
分類程式碼代碼:
12352211
PubChem物質ID:
24900615
NACRES:
NA.25

品質等級

200

化驗

≥98.0% (GC)

形狀

liquid

折射率

n20/D 1.429 (lit.)

密度

0.872 g/mL at 25 °C (lit.)

官能基

ester

脂質類型

saturated FAs

運輸包裝

ambient

儲存溫度

−20°C

SMILES 字串

CCCCCCCCCCC(=O)OC

InChI

1S/C12H24O2/c1-3-4-5-6-7-8-9-10-11-12(13)14-2/h3-11H2,1-2H3

InChI 密鑰

XPQPWPZFBULGKT-UHFFFAOYSA-N

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相关类别

象形圖

Corrosion
GHS05

訊號詞

Danger

危險聲明

H318

危險分類

Eye Dam. 1

儲存類別代碼

10 - Combustible liquids

水污染物質分類（WGK）

WGK 3

閃點（°F）

228.2 °F - closed cup

閃點（°C）

109.0 °C - closed cup

個人防護裝備

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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分析证书(COA)

Lot/Batch Number
BCCG4122
BCCD3600
BCCC4963
BCCC3224
BCBV2778

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Jana Orsavova et al.
International journal of molecular sciences, 16(6), 12871-12890 (2015-06-10)
Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils--safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil--were obtained by using

实验方案

GC Analysis of Bacterial Acid Methyl Esters (BAMEs) on Equity®-1

Protocol for GC Analysis of Bacterial Acid Methyl Esters (BAMEs) on Equity®-1

GC Analysis of Bacterial Acid Methyl Esters (BAMEs) on Equity®-1

Protocol for GC Analysis of Bacterial Acid Methyl Esters (BAMEs) on Equity®-1

GC Analysis of a Grain Fatty Acid Methyl Ester (FAME) Mix on SP™-2560

-11-eicosenoate; Methyl elaidate; Methyl linoleate; Methyl myristate; Methyl myristoleate; Methyl palmitate; Methyl palmitoleate; Methyl oleate; Methyl pentadecanoate; Methyl tridecanoate; Methyl behenate; Methyl caprylate; Methyl erucate; Methyl heptadecanoate; Methyl arachidate

GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.

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