油酸-13C18结构式
|
常用名 | 油酸-13C18 | 英文名 | Oleic acid-13C18 |
|---|---|---|---|---|
| CAS号 | 287100-82-7 | 分子量 | 300.62 | |
| 密度 | 0.947 g/mL at 25 °C | 沸点 | 192-195 °C1.2 mm Hg(lit.) | |
| 分子式 | 13C18H34O2 | 熔点 | 13.4 °C(lit.) | |
| MSDS | 中文版 美版 | 闪点 | >230 °F(lit.) | |
| 符号 |
GHS07 |
信号词 | Warning |
油酸-13C18用途油酸-13C18(9-顺式十八烯酸-13C18)是13C标记的油酸。油酸(9-顺式十八烯酸)是一种丰富的单不饱和脂肪酸[1]。油酸是一种Na+/K+ATP酶激活剂[2]。 |
| 中文名 | 油酸-13C18 |
|---|---|
| 英文名 | OLEIC-13C18 ACID |
| 英文别名 | 更多 |
| 描述 | 油酸-13C18(9-顺式十八烯酸-13C18)是13C标记的油酸。油酸(9-顺式十八烯酸)是一种丰富的单不饱和脂肪酸[1]。油酸是一种Na+/K+ATP酶激活剂[2]。 |
|---|---|
| 相关类别 | |
| 体外研究 | 氢、碳和其他元素的稳定重同位素已被纳入药物分子中,主要作为药物开发过程中定量的示踪剂。氘化因其可能影响药物的药代动力学和代谢特征而受到关注[1]。 |
| 参考文献 |
| 密度 | 0.947 g/mL at 25 °C |
|---|---|
| 沸点 | 192-195 °C1.2 mm Hg(lit.) |
| 熔点 | 13.4 °C(lit.) |
| 分子式 | 13C18H34O2 |
| 分子量 | 300.62 |
| 闪点 | >230 °F(lit.) |
| 外观性状 | 液体 |
| 折射率 | n20/D 1.4595(lit.) |
| 储存条件 | ?20°C |
| 符号 |
GHS07 |
|---|---|
| 信号词 | Warning |
| 危害声明 | H315 |
| 危害码 (欧洲) | Xi |
| 风险声明 (欧洲) | 36/37/38-38 |
| 安全声明 (欧洲) | 26-36 |
| 危险品运输编码 | NONH for all modes of transport |
| WGK德国 | 3 |
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The use of stable isotope-labeled glycerol and oleic acid to differentiate the hepatic functions of DGAT1 and -2.
J. Lipid Res. 53(6) , 1106-16, (2012) Diacylglycerol acyltransferase (DGAT) catalyzes the final step in triglyceride (TG) synthesis. There are two isoforms, DGAT1 and DGAT2, with distinct protein sequences and potentially different physio... |
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Use of [13C18] oleic acid and mass isotopomer distribution analysis to study synthesis of plasma triglycerides in vivo: analytical and experimental considerations.
Anal. Chem. 85(13) , 6287-94, (2013) We have previously reported on a liquid chromatography-mass spectrometry method to determine the disposition of [(13)C18]-oleic acid following intravenous and oral administration in vivo. This approac... |
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Effect of diacylglycerol acyltransferase 2 overexpression in 3T3-L1 is associated to an increase in mono-unsaturated fatty acid accumulation.
J. Anim. Sci. Biotechnol. 5(1) , 29, (2014) Fatty acid (FA) composition is the most important parameter affecting the flavor and nutritional value of the meat. The final and the only committed step in the biosynthesis of triglycerides is cataly... |
| MFCD00145035 |
