(Z)-9-octadecenoic acid 3-[(1-oxohexadecyl)oxy]-2-[(1-oxooctadecyl)oxy]propyl ester | 2190-28-5

• 物质功能分类: 有机原料 - 醇、酚、酚醇类化合物及衍生物
• 分子结构分类: 有机化合物 - 脂质和类脂质分子 - 甘油脂
• 英文名称: (Z)-9-octadecenoic acid 3-[(1-oxohexadecyl)oxy]-2-[(1-oxooctadecyl)oxy]propyl ester
• 英文别名: rac-glyceryl-1-palmitate-2-stearate-3-oleate；1-palmitoyl-2-oleoyl-3-stearoylglycerol；PSO；(+/-)-1-oleoyloxy-3-palmitoyloxy-2-stearoyloxy-propane；(+/-)-O¹-Oleoyl-O³-palmitoyl-O²-stearoyl-glycerin；(+/-)-1-Oleoyloxy-3-palmitoyloxy-2-stearoyloxy-propan；[1-hexadecanoyloxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] octadecanoate
• CAS: 2190-28-5
• 化学式: C₅₅H₁₀₄O₆
• 分子量: 861.427
• InChiKey: NPCZZYKITFKRQZ-RFBIWTDZSA-N

物化性质

• 溶解度：
  氯仿：微溶；甲醇：微溶

计算性质

• 辛醇/水分配系数(LogP)：
  23.2
• 重原子数：
  61
• 可旋转键数：
  53
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.91
• 拓扑面积：
  78.9
• 氢给体数：
  0
• 氢受体数：
  6

反应信息

• 作为产物：
  描述：

  油酰氯 在 吡啶 、 氯仿 作用下， 生成 (Z)-9-octadecenoic acid 3-[(1-oxohexadecyl)oxy]-2-[(1-oxooctadecyl)oxy]propyl ester
  参考文献：
  名称：

  Chapman; Crossley; Davies, Journal of the Chemical Society, 1957, p. 1505

  摘要：

  DOI：

文献信息

• Hard butter composition and its production
  申请人：FUJI OIL COMPANY, LIMITED

  公开号：EP1038444A1

  公开（公告）日：2000-09-27

  A hard butter composition comprising 50 to 80% by weight of SUS type triglycerides, less than 2% by weight of SSS type triglycerides and at least 1% by weight of a polyglycerol fatty acid ester (wherein the S's are saturated fatty acid residues which are substantially palmitic acid and/or stearic acid residues and the U's are unsaturated fatty acid residues which are substantially C16 and/or C18 unsaturated fatty acids). The composition further comprises SSU type triglycerides in an amount of at least 15% by weight based on the total amount of SUS type triglycerides and SSU type triglycerides. The hard butter composition is a non-tempering type hard butter composition having good meltability in the mouth, which is free from trans acids and lauric acid. A process for producing the hard butter composition is also described.

  一种硬黄油组合物，包括 50%至 80%（按重量计）的 SUS 型甘油三酯、少于 2%（按重量计）的 SSS 型甘油三酯和至少 1%（按重量计）的聚甘油脂肪酸酯（其中 S 是饱和脂肪酸残基，基本上是棕榈酸和/或硬脂酸残基，U 是不饱和脂肪酸残基，基本上是 C16 和/或 C18 不饱和脂肪酸）。根据 SUS 型甘油三酯和 SSU 型甘油三酯的总量，该组合物还包含 SSU 型甘油三酯，含量至少为 15%（按重量计）。该硬黄油组合物是一种不含反式酸和月桂酸的非回火型硬黄油组合物，在口腔中具有良好的融化性。此外，还介绍了硬黄油组合物的生产工艺。
• FAT-AND-OIL COMPOSITIONS FOR INHIBITING THE MIGRATION OF WATER IN FOOD AND FOODS MADE BY USING THE SAME
  申请人：Fuji Oil Company, Ltd.

  公开号：EP1787521A1

  公开（公告）日：2007-05-23

  The present invention aims at providing fat-and-oil compositions which can effectively inhibit the migration of water even when a low-water-content component is in contact with a high-water-content component and foods made by using the same. Namely, a fat-and-oil composition for inhibiting the migration of water in food wherein the fat-and-oil component contains a 1,2-saturated-3-unsaturated glyceride (SSU) in an amount of 15wt% or above but preferably below 50 wt% and a 1,3-saturated-2-unsaturated glyceride (SUS) in an amount of less than 50 wt%; fat-and-oil compositions as described above which further contain at least one member selected from among mono-diglycerides, sorbitan tristearate, and acetylated sucrose fatty acid esters, or a solid matter other than fats and oils; and foods containing, between low-water-content regions and high-water-content regions, the fat-and-oil compositions for inhibiting the migration of water.

  本发明旨在提供即使在低含水量成分与高含水量成分接触时也能有效抑制水分迁移的油脂组合物以及使用该组合物制成的食品。即，一种用于抑制食品中水分迁移的油脂组合物，其中的油脂成分含有1,2-饱和-3-不饱和甘油酯（SSU），含量为15wt%或以上，但最好低于50wt%，以及1,3-饱和-2-不饱和甘油酯（SUS），含量低于50wt%；如上所述的油脂组合物，其中还含有至少一种选自单甘油酯、山梨糖醇三硬脂酸酯和乙酰化蔗糖脂肪酸酯的成分，或油脂以外的固体物质；以及在低含水量区和高含水量区之间含有上述油脂组合物的食品，用于抑制水的迁移。
• 707. Glyceride synthesis by direct esterification
  作者：L. Hartman

  DOI：10.1039/jr9570003572

  日期：——
• Verkade, Recueil des Travaux Chimiques des Pays-Bas, 1943, vol. 62, p. 395
  作者：Verkade

  DOI：——

  日期：——
• Fat-and-oil compositions for inhibiting the migration of water in food and foods made by using the same
  申请人：Asama Koji

  公开号：US20090022875A1

  公开（公告）日：2009-01-22

  The present invention aims at providing fat-and-oil compositions which can effectively inhibit the migration of water even when a low-water-content component is in contact with a high-water-content component and foods made by using the same. Namely, a fat-and-oil composition for inhibiting the migration of water in food wherein the fat-and-oil component contains a 1,2-saturated-3-unsaturated glyceride (SSU) in an amount of 15 wt % or above but preferably below 50 wt % and a 1,3-saturated-2-unsaturated glyceride (SUS) in an amount of less than 50 wt %; fat-and-oil compositions as described above which further contain at least one member selected from among mono-diglycerides, sorbitan tristearate, and acetylated sucrose fatty acid esters, or a solid matter other than fats and oils; and foods containing, between low-water-content regions and high-water-content regions, the fat-and-oil compositions for inhibiting the migration of water.