| 168142-71-0

• 分子结构分类: 有机化合物 - 脂质和类脂质分子 - 脂肪酰基
• CAS: 168142-71-0
• 化学式: C₃₈H₇₄O₄
• 分子量: 595.003
• InChiKey: YONXCDYZJJPOSM-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  12.31
• 重原子数：
  42.0
• 可旋转键数：
  33.0
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.95
• 拓扑面积：
  52.6
• 氢给体数：
  0.0
• 氢受体数：
  4.0

反应信息

• 作为产物：
  描述：

  甲醇 、 油酸 在 三苯基膦 、 palladium on activated charcoal 、 氢气 、 硫酸 作用下， 以 水 、 甲醇 为溶剂， 100.0~260.0 ℃ 、930.81 kPa 条件下， 反应 13.0h， 以73.1%的产率得到10-甲基十七烷酸甲酯
  参考文献：
  名称：

  SATURATED BRANCHED CHAIN FATTY ACID PRODUCTION METHOD

  摘要：

  本文披露了一种通过沸石催化过程将不饱和脂肪酸转化为饱和支链脂肪酸的方法，并经济地再生和重复使用沸石催化剂的方法。该方法包括将不饱和脂肪酸置于异构化反应中，以选择性地将不饱和脂肪酸转化为饱和支链脂肪酸。反应在以下条件下进行：(i) 活性沸石催化剂，(ii) 有效量的水，以及(iii) 可选的寡聚还原剂。废旧沸石催化剂可以通过加热再生，产生可用作活性沸石催化剂的再生沸石催化剂。

  公开号：

  US20180186716A1

文献信息

• Selective Microbial Degradation of Saturated Methyl Branched‐Chain Fatty Acid Isomers
  作者：Helen L. Ngo、Richard D. Ashby、Alberto Nuñez

  DOI：10.1007/s11746-012-2092-0

  日期：2012.10

  AbstractThree strains of Pseudomonas (P.) bacteria were screened for their capabilities of degrading chemically synthesized saturated branched‐chain fatty acids (sbc–FA). Mixtures of sbc–FA with the methyl‐branch located at various locales along the fatty acid were used as a carbon feedstock in shake‐flask culture. Utilization (and hence degradability) of the sbc–FA was monitored based on positive bacterial growth, fatty acid recovery rates and chromatographic (gas chromatography (GC) and GC‐mass spectroscopy (MS)) analysis of the recovered carbon source. P. putida KT2442 and P. oleovorans NRRL B‐14683 were both able to grow on sbc–FA utilizing 35 wt% and 27 wt% of the carbon source, respectively after 144 h. In contrast, P. resinovorans NRRL B‐2649 exhibited the most efficient use of the carbon source by utilizing 89 % of the starting material after 96 h resulting in a cell dry weight (CDW) of 3.1 g/L. GC and GC–MS analysis of the recovered carbon source revealed that the bacterial strains selectively utilized the isostearic acid in the sbc–FA mixture, and a new group of C10, C12, C14 and C16‐linear and/or branched‐chain fatty acids (approximately 4–29 wt%) were formed during degradation.