Wszystkie zdjęcia(3)
Kluczowe dokumenty
C8003
5-α-Cholestane
≥97.0% (HPLC)
Synonim(y):
NSC 224419
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About This Item
Wzór empiryczny (zapis Hilla):
C27H48
Numer CAS:
Masa cząsteczkowa:
372.67
Beilstein:
2051806
Numer WE:
Numer MDL:
Kod UNSPSC:
12352211
Identyfikator substancji w PubChem:
NACRES:
NA.77
Polecane produkty
Poziom jakości
Próba
≥97.0% (HPLC)
Formularz
powder
mp
80-82 °C (lit.)
ciąg SMILES
CC(C)CCC[C@@H](C)[C@H]1CC[C@H]2[C@@H]3CC[C@H]4CCCC[C@]4(C)[C@H]3CC[C@]12C
InChI
1S/C27H48/c1-19(2)9-8-10-20(3)23-14-15-24-22-13-12-21-11-6-7-17-26(21,4)25(22)16-18-27(23,24)5/h19-25H,6-18H2,1-5H3/t20-,21-,22+,23-,24+,25+,26+,27-/m1/s1
Klucz InChI
XIIAYQZJNBULGD-XWLABEFZSA-N
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Zastosowanie
5-α-Cholestane has been used:
- as an internal standard in gas phase chromatography (GC) and high-performance liquid chromatography (HPLC) to quantify cholesterol in meat products for a comparison study
- to quantify the active compounds in the oils using a gas chromatograph coupled to a mass spectrometer
- as a reference standard in GC analyses to quantify sterol content in the unsaponifiables obtained from oat lipids and different sterol standards like fucosterol, sitosterol, campesterol, and stigmasterol
Działania biochem./fizjol.
5α-Cholestane is a sterol produced endogenously from cholesterol and has been isolated from human feces. It is derived from cholesterol by the action of intestinal microorganisms. Derivatives of 5α-cholestane in plants are called brassinosteroids that selectively activate the PPI3K/Akt pathway.
Uwaga dotycząca przygotowania
5α-Cholestane yields clear to slightly hazy, colorless to faint yellow solution in chloroform at 50 mg/ml.
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Kod klasy składowania
11 - Combustible Solids
Klasa zagrożenia wodnego (WGK)
WGK 3
Temperatura zapłonu (°F)
Not applicable
Temperatura zapłonu (°C)
Not applicable
Środki ochrony indywidualnej
Eyeshields, Gloves, type N95 (US)
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Comparative Analysis and Validation Methodologies of GC and HPLC for Analysis of Cholesterol in Meat Products
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The objectives of this study were to develop a GC-MS method for determination of cholesterol oxidation products (COPs) in tea-leaf eggs and study the formation and inhibition of COPs as affected by heating time and various ingredients in marinated juice.
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