6-Nonyl-6-[7-(6-oxooxan-2-yl)heptyl]oxan-2-one

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 内酯类
• 英文名称: 6-Nonyl-6-[7-(6-oxooxan-2-yl)heptyl]oxan-2-one
• 英文别名: 6-nonyl-6-[7-(6-oxooxan-2-yl)heptyl]oxan-2-one
• 化学式: C₂₆H₄₆O₄
• 分子量: 422.6
• InChiKey: JZRBDMBNZZYZQT-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  8.4
• 重原子数：
  30
• 可旋转键数：
  16
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.92
• 拓扑面积：
  52.6
• 氢给体数：
  0
• 氢受体数：
  4

文献信息

• Microalgal flour
  申请人：Solazyme Roquette Nutritionals, LLC

  公开号：US10098371B2

  公开（公告）日：2018-10-16

  The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.

  本发明涉及具有可接受感官特征的微藻食品以及生产这种食品的方法。可以通过在可接受的 pH 值和溶氧条件下培养原小球藻菌株的微藻细胞来生产面粉，以产生所需的脂质量。微藻细胞经裂解、热处理、洗涤和干燥后，可制成微藻面粉，并可加入各种产品中。
• IMPROVED MICROALGAL FLOUR
  申请人：Solazyme Roquette Nutritionals, LLC

  公开号：EP2948001A1

  公开（公告）日：2015-12-02
• MICROALGAL FLOUR
  申请人：Norris Leslie

  公开号：US20140212570A1

  公开（公告）日：2014-07-31

  The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.
• [EN] IMPROVED MICROALGAL FLOUR<br/>[FR] AMÉLIORATIONS APPORTÉES À DE LA FARINE DE MICROALGUES
  申请人：SOLAZYME ROQUETTE NUTRITIONALS LLC

  公开号：WO2014117163A1

  公开（公告）日：2014-07-31

  The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.