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51633

Supelco

Methyl heptadecanoate

analytical standard

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
Beilstein/REAXYS Number:
1782681
EC Number:
217-055-3
MDL number:
MFCD00009001
UNSPSC Code:
85151701
PubChem Substance ID:
329757725

grade

analytical standard

Quality Level

100

assay

≥99.0% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

bp

152-153 °C/0.05 mmHg (lit.)

mp

29.8-30.3 °C (lit.)

format

neat

functional group

ester

shipped in

ambient

storage temp.

room temp

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

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Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

related product

Product No.
Description
Pricing

Storage Class

11 - Combustible Solids

wgk_germany

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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Certificates of Analysis (COA)

Lot/Batch Number

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Simona Tarricone et al.
Lipids in health and disease, 19(1), 119-119 (2020-06-04)
The present study aimed to evaluate the nutritional proximate composition, some qualitative traits and fatty acid profile of meat from wild thrush, woodcock and starling hunted in Southern Italy in 2017 and 2018. Nutritive composition and physical traits of meat
Rosa Palagano et al.
Foods (Basel, Switzerland), 9(7) (2020-07-18)
The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives.
Yuki Kitahara et al.
Bioscience, biotechnology, and biochemistry, 78(2), 336-342 (2014-07-19)
Rhodosporidium toruloides is a lipid-producing yeast, the growth of which is severely suppressed when hydrolysates of lignocellulosic biomass are used as carbon source. This is probably due to the toxic substances, such as organic acids, furans, and phenolic compounds produced
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
Giorgia Purcaro et al.
Analytical and bioanalytical chemistry, 407(1), 309-319 (2014-09-12)
The potentiality of a multidimensional comprehensive gas chromatographic (GC × GC) method, employing a simultaneous dual detection (FID and mass spectrometer), to generate peculiar two-dimensional chromatograms to be used as a chemical fingerprint, was investigated to characterize minor compounds in edible oil
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