登录 查看组织和合同定价。
选择尺寸
关于此项目
经验公式(希尔记法):
C22H38O7
化学文摘社编号:
分子量:
414.53
UNSPSC Code:
12352205
NACRES:
NA.79
PubChem Substance ID:
EC Number:
205-305-4
Beilstein/REAXYS Number:
96552
MDL number:
产品名称
6-O-棕榈酰-L-抗坏血酸, BioXtra, ≥99.0% (RT)
InChI key
QAQJMLQRFWZOBN-LAUBAEHRSA-N
InChI
1S/C22H38O7/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-18(24)28-16-17(23)21-19(25)20(26)22(27)29-21/h17,21,23,25-26H,2-16H2,1H3/t17-,21+/m0/s1
SMILES string
CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O
biological source
synthetic
product line
BioXtra
assay
≥99.0% (RT)
form
powder
optical activity
[α]20/D +23±1°, c = 1% in ethanol
ign. residue
≤0.2% (as SO4)
loss
≤0.2% loss on drying
color
white to faint yellow
mp
113-116 °C
cation traces
Ca: ≤50 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤5 mg/kg
K: ≤50 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Na: ≤100 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Zn: ≤5 mg/kg
Quality Level
正在寻找类似产品? 访问 产品对比指南
Application
6-O-棕榈酰-L-抗坏血酸已被用于研究膳食补充剂对塞内加尔鳎幼虫的影响。
Biochem/physiol Actions
6-O-棕榈酰-L-抗坏血酸具有抑制转移和抗肿瘤活性。抗坏血酸棕榈酸酯可通过保护细胞膜免受氧化损伤而表现出抗氧化活性。
General description
6-O-棕榈酰-L-抗坏血酸是抗坏血酸的一种脂溶性酯。抗坏血酸6-棕榈酸酯是抗坏血酸的一种亲脂性衍生物。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Effect of dietary vitamin C level during early larval stages in Senegalese sole (Solea senegalensis)
Jimenez-Fernandez E, et al.
Aquaculture (Amsterdam, Netherlands), 443(2), 65-76 (2015)
Condensation of L-ascorbic acid and medium-chain fatty acids by immobilized lipase in acetonitrile with low water content
Watanabe Y, et al.
Food Science and Technology Research, 5(2), 188-192 (1999)
Oxidation and oligomerization of ethyl linoleate under the influence of the combination of ascorbic acid 6-palmitate/iron-2-ethylhexanoate
Micciche F, et al.
Applied Catalysis A: General, 297(2), 174-181 (2006)
The hydroxyl free radical reactions of ascorbyl palmitate as measured in various in vitro models
Perricone N, et al.
Biochemical and biophysical research communications, 262(3), 661-665 (1999)
Charlotte Jacobsen
Annals of the New York Academy of Sciences, 1190, 141-150 (2010-04-15)
Enrichment of foods with marine omega-3 polyunsaturated fatty acids (PUFA) poses a multidisciplinary challenge to food industry and academia. Although our knowledge about possible health effects of omega-3 PUFA has increased tremendously during the last 30 years, there is still
我们的科学家团队拥有各种研究领域经验,包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系客户支持