T0502
十三烷酸
≥98%
别名:
十三烷酸
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关于此项目
线性分子式:
CH3(CH2)11CO2H
化学文摘社编号:
分子量:
214.34
UNSPSC Code:
12352211
NACRES:
NA.25
PubChem Substance ID:
EC Number:
211-341-1
Beilstein/REAXYS Number:
508317
MDL number:
产品名称
十三烷酸, ≥98%
InChI key
SZHOJFHSIKHZHA-UHFFFAOYSA-N
InChI
1S/C13H26O2/c1-2-3-4-5-6-7-8-9-10-11-12-13(14)15/h2-12H2,1H3,(H,14,15)
SMILES string
CCCCCCCCCCCCC(O)=O
biological source
synthetic (organic)
assay
≥98%
form
(powder, crystals or flakes)
bp
236 °C/100 mmHg (lit.)
mp
41-42 °C (lit.)
functional group
carboxylic acid
lipid type
saturated FAs
shipped in
ambient
storage temp.
−20°C
Quality Level
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Application
十三烷酸已被用作内标物，用于肉鸡总肌内脂肪的脂质分析以及奇努克鲑鱼籽的脂肪酸分析。它还被用作参考标准品，用于肉类样品中脂肪酸的气相色谱定量检测。
General description
十三酸是一种脂肪族一元酸。它可以与β-环糊精 (β-CD) 络合用于结构分析。它在结晶时有三种聚合形式（A′、B′ 和 C′）。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
The Crystal Structure of the A?-form of Tridecanoic Acid
Goto M and Asada E
Bulletin of the Chemical Society of Japan, 53(8), 2111-2113 (1980)
Effects of dietary oregano essential oil, laurel essential oil and attapulgite on chemical composition, oxidative stability, fatty acid profile and mineral content of chicken breast and thigh meat
Giannenas I, et al.
European Poultry Science, 80, 318-325 (2016)
Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe
Bekhit AEDA, et al.
Food Chemistry, 117(2), 318-325 (2009)
Dielectric Relaxation of the beta-Cyclodextrin Complexes with Tridecanoic Acid and 1, 13-Tridecanedioic Acid
Papaioannou JC, et al.
Journal of Inclusion Phenomena and Macrocyclic Chemistry, 43(1-2), 107-113 (2002)
Gabriela Christina Kuhl et al.
Microbiology spectrum, 9(2), e0117921-e0117921 (2021-10-14)
Conjugated linoleic acid (CLA) has been the subject of numerous studies in recent decades because of its associated health benefits. CLA is an intermediate product of the biohydrogenation pathway of linoleic acid (LA) in bacteria. Several bacterial species capable of
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