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286087

Methyl heptadecanoate

Name: Methyl heptadecanoate
Brand: ALDRICH

95%

Synonym(s):

Heptadecanoic acid methyl ester, Methyl margarate

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About This Item

Linear Formula:

CH₃(CH₂)₁₅COOCH₃

CAS Number:

1731-92-6

Molecular Weight:

284.48

UNSPSC Code:

12352100

NACRES:

NA.22

PubChem Substance ID:

24857232

EC Number:

217-055-3

Beilstein/REAXYS Number:

1782681

MDL number:

MFCD00009001

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Properties

Quality Level

100

assay

95%

bp

152-153 °C/0.05 mmHg (lit.)

mp

29.8-30.3 °C (lit.)

functional group

ester

SMILES string

CCCCCCCCCCCCCCCCC(=O)OC

InChI

1S/C18H36O2/c1-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20-2/h3-17H2,1-2H3

InChI key

HUEBIMLTDXKIPR-UHFFFAOYSA-N

Description

Application

Methyl heptadecanoate was used as an internal standard in the

determination of traces of cyclic fatty acid monomers (CFAM) in oils and animal tissues
quantitation of plasma free fatty acids.

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Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

>230.0 °F - closed cup

flash_point_c

> 110.0 °C - closed cup

ppe

Eyeshields, Gloves, type N95 (US)

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Utilization of high-performance liquid chromatography as an enrichment step for the determination of cyclic fatty acid monomers in heated fats and biological samples.

J L Sebedio et al.

Journal of chromatography. A, 659(1), 101-109 (1994-01-21)

A method was developed to determine traces of cyclic fatty acid monomers (CFAM) in oils and animal tissues. This method is a combination of some techniques developed earlier but with the enrichment step being achieved by high-performance liquid chromatography (HPLC)

Turnover of plasma oleic acid measured by radio-gas chromatography.

A Kuksis et al.

Federation proceedings, 34(13), 2238-2241 (1975-12-01)

Gas-liquid chromatography with radioactivity detection (Radio-GLC) was investigated as an analytical means of determining the fractional turnover rates of plasma free fatty acids. For this purpose normal dogs were infused with 1.838 muCi/min of [1-14C]oleic acid complexed with albumin and

Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured pork.

Yingyang Zhang et al.

Journal of food science, 79(9), E1695-E1703 (2014-09-13)

The thermal properties of cured meat are important for determining storage life and nutritional quality. However, few studies have focused on the thermal properties of dry-cured pork, particularly in relation to salt level and type. In order to study the

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Global Trade Item Number

SKU	GTIN
286087-25G	04061826259726
286087-5G	04061826259733