METHYL ESTER OF CLA (9-CIS, 11-TRANS)
METHYL ESTER OF CLA (9-CIS, 11-TRANS) Basic information
- Product Name:
- METHYL ESTER OF CLA (9-CIS, 11-TRANS)
- Synonyms:
-
- METHYL ESTER OF CLA (9-CIS, 11-TRANS)
- METHYL 9(Z), 11(E)-OCTADECADIENOATE
- CLA 9C,11TR METHYL ESTER
- DELTA 9 CIS DELTA 11 TRANS OCTADECADIENOIC ACID METHYL ESTER
- 9-CIS-11-TRANS-OCTADECADIENOIC ACID METHYL ESTER
- C18:2, CONJUGATED
- METHYL OCTADECADIENOATE (9C,11TR)
- METHYL-9C,11TR-OCTADECADIENOATE
- CAS:
- 13058-52-1
- MF:
- C19H34O2
- MW:
- 294.47
- Mol File:
- 13058-52-1.mol
METHYL ESTER OF CLA (9-CIS, 11-TRANS) Chemical Properties
- Boiling point:
- 378.5±21.0 °C(Predicted)
- Density
- 0.884±0.06 g/cm3(Predicted)
- solubility
- Chloroform: Soluble; Ethanol: Soluble; Methanol: Soluble
- form
- A liquid
- color
- Colorless to light yellow
- Stability:
- Light sensitive
METHYL ESTER OF CLA (9-CIS, 11-TRANS) Usage And Synthesis
Description
9(Z),11(E)-Conjugated linoleic acid methyl ester has been found in lemon grass (C. flexuosus). It has been used as a standard for the quantification of conjugated linoleic acids in thermally stressed olive oil and of trans fats in bakery products. [Matreya, LLC. Catalog No. 1255]
Uses
(9Z,11E) Methyl Ester 9,11-Octadecadienoic Acid is a fatty acid methyl ester that can be found in olive leaves and in suet oil.
References
[1] P. MADHU H K T Livingston. Flash Pyrolysis of Lemon Grass (Cymbopogon flexuosus) for Bio-oil Production in an Electrically Heated Fluidized Bed Reactor[J]. Waste and Biomass Valorization, 2017, 9 1: 1037-1046. DOI: 10.1007/s12649-017-9872-6
[2] KATHERINE M. PHILLIPS Karen R A David M Ruggio. Optimization of Standard Gas Chromatographic Methodology for the Determination of Trans Fat in Unlabeled Bakery Products[J]. Food Analytical Methods, 2010, 3 4: 277-294. DOI: 10.1007/s12161-010-9123-y
[3] ALESSANDRO SABA. Identification of 9(E),11(E)-18:2 Fatty Acid Methyl Ester at Trace Level in Thermal Stressed Olive Oils by GC Coupled to Acetonitrile CI-MS and CI-MS/MS, a Possible Marker for Adulteration by Addition of Deodorized Olive Oil[J]. Journal of Agricultural and Food Chemistry, 2005, 53 12: 4867-4872. DOI: 10.1021/jf050274b
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