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Merck

W261408

Sigma-Aldrich

月桂酸

≥98%, FCC, FG

别名:

十二烷酸, ABL, 月桂酸

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About This Item

线性分子式:
CH3(CH2)10COOH
CAS号:
分子量:
200.32
FEMA號碼:
2614
Beilstein:
1099477
EC號碼:
歐洲委員會號碼:
12
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
8.012
NACRES:
NA.21

生物源

palm oil

品質等級

等級

FG
Halal
Kosher

agency

meets purity specifications of JECFA

法律遵循

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.860
FDA 21 CFR 173.340

蒸汽壓力

1 mmHg ( 121 °C)
50 mmHg ( 210 °C)

化驗

≥98%

bp

225 °C/100 mmHg (lit.)

mp

44-46 °C (lit.)

密度

0.883 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

fatty

SMILES 字串

CCCCCCCCCCCC(O)=O

InChI

1S/C12H24O2/c1-2-3-4-5-6-7-8-9-10-11-12(13)14/h2-11H2,1H3,(H,13,14)

InChI 密鑰

POULHZVOKOAJMA-UHFFFAOYSA-N

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一般說明

月桂酸是椰子油中含量最丰富的脂肪酸。它也是中国米酒和甜奶油的主要风味成分之一。月桂酸通常用于润滑剂,也可用于可食性涂层配方。

應用


  • Deep Eutectic Solvent Self-Assembled Reverse Nanomicelles for Transdermal Delivery of Sparingly Soluble Drugs.: This paper discusses the development of deep eutectic solvent-based nanomicelles for enhancing the transdermal delivery of poorly soluble drugs, with potential applications in drug delivery systems (Li et al., 2024).

  • An Eco-Friendly and High-Yield Extraction of Rare Earth from the Leaching Solution of Ion Adsorbed Minerals.: Presents an eco-friendly method for extracting rare earth elements from leaching solutions, emphasizing the role of lauric acid in improving the extraction process (Yu et al., 2024).

象形圖

Corrosion

訊號詞

Danger

危險聲明

危險分類

Eye Dam. 1

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 1

閃點(°F)

348.8 °F - closed cup

閃點(°C)

176 °C - closed cup

個人防護裝備

Eyeshields, Gloves, type N95 (US)


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分析证书(COA)

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访问文档库

Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 608-608 (2012)
Edible coatings for lightly processed fruits and vegetables.
Baldwin EA, et al.
Hortscience: a Publication of the American Society For Horticultural Science Hortscience, 30(1), 35-38 (1995)
Influence of free fatty acids on sweet cream butter flavor. J
McDaniel MR, et al.
Journal of Food Science, 34(3), 251-254 (1969)
A study on characteristic flavor compounds in traditional Chinese rice wine?Guyue Longshan rice wine
Cao Y, et al.
Journal of the Institute of Brewing, 116(2), 182-189 (2010)
Coconut oil as base oil for industrial lubricants-evaluation and modification of thermal, oxidative and low temperature properties.
Jayadas NH and Prabhakaran Nair K.
Tribology International, 39(9), 873-878 (2006)

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