2,3-二[(三甲基硅烷基)氧基]丙基棕榈酸酯 | 1188-74-5

• 分子结构分类: 有机化合物 - 脂质和类脂质分子 - 脂肪酰基
• 中文名称: 2,3-二[(三甲基硅烷基)氧基]丙基棕榈酸酯
• 英文名称: hexadecanoic acid 2,3-bis[(trimethylsilyl)oxy]propyl ester
• 英文别名: 2,3-bis[(trimethylsilyl)oxy]propylhexadecanoic acid ester；hexadecanoic acid,2,3-bis[(trimethylsilyl)oxy]propylester；1-monopalmitin di(trimethylsilyl) ester；1-monopalmitin TMS ether；monopalmitin TMS；2,3-Bis(trimethylsilyloxy)propyl hexadecanoate
• CAS: 1188-74-5
• 化学式: C₂₅H₅₄O₄Si₂
• 分子量: 474.872
• InChiKey: LUHPQMTVPLRAQA-UHFFFAOYSA-N

物化性质

• 沸点：
  471.9±35.0 °C(Predicted)
• 密度：
  0.897±0.06 g/cm3(Predicted)
• 保留指数：
  2613

计算性质

• 辛醇/水分配系数(LogP)：
  8.08
• 重原子数：
  31
• 可旋转键数：
  22
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.96
• 拓扑面积：
  44.8
• 氢给体数：
  0
• 氢受体数：
  4

反应信息

• 作为产物：
  描述：

  三甲基氯硅烷 、 甘油棕榈酸酯 、 hexamethyldisilazane 在 吡啶 作用下， 反应 0.25h， 生成 2,3-二[(三甲基硅烷基)氧基]丙基棕榈酸酯
  参考文献：
  名称：

  Changes in the Concentrations of Free Fatty Acid, Monoacylglycerol, and Diacylglycerol in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process

  摘要：

  Changes in diacylglycerols, monoacylglycerols, and free fatty acid composition of subcutaneous fat of six Iberian hams during the dry-cured process were investigated. In addition, an analytical method for simultaneous quantification of diacylglycerols, monoacylglycerols, and free fatty acid by solid-phase extraction-gas chromatography was developed., The different molecular species of free fatty acids, monoacylglycerols, and diacylglycerols and 1,2- and 1,3-isomers of diacylglycerols have been described for the first time in this type of sample. A logarithmic increase of the 1,3-diacylglycerol profile throughout the processing time has been found, reaching a balance value of 62% around 500 days. The formation of diacylglycerol isomers takes place, although the 1,3-/1,2-diacylglycerol ratio increases during the process to 1.65 due to isomerization of the 1,2-form toward the 1,3-form. The profiles of monoacyl- and diacylglycerols and free fatty acids follow the same trend. The experimental values of free fatty acid are greater than theoretical prediction, probably due to phospholipid and monoacylglycerol hydrolysis.

  DOI：

  10.1021/jf071886u

文献信息

• Changes in the Concentrations of Free Fatty Acid, Monoacylglycerol, and Diacylglycerol in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process
  作者：Mónica Narváez-Rivas、Isabel M. Vicario、E. Graciani Constante、Manuel León-Camacho

  DOI：10.1021/jf071886u

  日期：2007.12.1

  Changes in diacylglycerols, monoacylglycerols, and free fatty acid composition of subcutaneous fat of six Iberian hams during the dry-cured process were investigated. In addition, an analytical method for simultaneous quantification of diacylglycerols, monoacylglycerols, and free fatty acid by solid-phase extraction-gas chromatography was developed., The different molecular species of free fatty acids, monoacylglycerols, and diacylglycerols and 1,2- and 1,3-isomers of diacylglycerols have been described for the first time in this type of sample. A logarithmic increase of the 1,3-diacylglycerol profile throughout the processing time has been found, reaching a balance value of 62% around 500 days. The formation of diacylglycerol isomers takes place, although the 1,3-/1,2-diacylglycerol ratio increases during the process to 1.65 due to isomerization of the 1,2-form toward the 1,3-form. The profiles of monoacyl- and diacylglycerols and free fatty acids follow the same trend. The experimental values of free fatty acid are greater than theoretical prediction, probably due to phospholipid and monoacylglycerol hydrolysis.