10-羟基-12-十八碳烯酸 | 80110-77-6

• 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: 10-羟基-12-十八碳烯酸
• 中文别名: 联苯基-2,2',3,3',4,4'-六醇
• 英文名称: 10-Hydroxyoctadecenoic acid
• 英文别名: (E)-10-hydroxyoctadec-2-enoic acid
• CAS: 80110-77-6
• 化学式: C₁₈H₃₄O₃
• 分子量: 298.5
• InChiKey: AMPZNWGEMPXFMM-DTQAZKPQSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  6.2
• 重原子数：
  21
• 可旋转键数：
  15
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.83
• 拓扑面积：
  57.5
• 氢给体数：
  2
• 氢受体数：
  3

文献信息

• PROCESS FOR PRODUCING SEASONING LIQUORS WITH FLAVOR OF VEGETABLES PICKLED IN SALTED RICE BRAN PASTE
  申请人：KYOWA HAKKO KOGYO CO., LTD.

  公开号：EP1000547A1

  公开（公告）日：2000-05-17

  The present invention relates to a novel flavoring solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickles flavoring solution), a clear bran pickles flavoring solution, processes for producing said solutions, a novel microorganism belonging to the genus Corynebacterium used for the production of said flavoring solutions, and a process for producing a solution containing a lactone wherein the lactone is selectively extracted from a culture of a lactone-producing microorganism. The present invention also relates to a novel bacterium of the genus Corynebacterium which has the ability to produce γ-dodecalactone and/or γ-dodecelactone and is useful for the production of said bran pickles flavoring solutions.

  本发明涉及一种用于制作具有米糠糊腌制食品风味的腌菜的新型调味溶液（以下简称为米糠腌菜调味溶液）、一种透明的米糠腌菜调味溶液、生产所述溶液的工艺、一种用于生产所述调味溶液的属于科里纳菌属的新型微生物，以及一种生产含有内酯的溶液的工艺，其中内酯是从生产内酯的微生物的培养物中选择性提取的。 本发明还涉及一种新型棒状杆菌属细菌，该细菌具有生产γ-十二内酯和/或γ-十二内酯的能力，并可用于生产所述麸皮酱菜调味溶液。
• Process for producing a bran pickless flavoring solution
  申请人：——

  公开号：US20020119514A1

  公开（公告）日：2002-08-29

  The present invention relates to a novel flavoring solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickles flavoring solution), a clear bran pickles flavoring solution, processes for producing said solutions, a novel microorganism belonging to the genus Corynebacterium used for the production of said flavoring solutions, and a process for producing a solution containing a lactone wherein the lactone is selectively extracted from a culture of a lactone-producing microorganism. The present invention also relates to a novel bacterium of the genus Corynebacterium which has the ability to produce &ggr;-dodecalactone and/or &ggr;-dodecelactone and is useful for the production of said bran pickles flavoring solutions.

  本发明涉及一种用于制作具有米糠糊腌制食品风味的腌菜的新型调味溶液（以下简称为米糠腌菜调味溶液）、一种透明的米糠腌菜调味溶液、生产所述溶液的工艺、一种用于生产所述调味溶液的属于科里纳菌属的新型微生物，以及一种生产含有内酯的溶液的工艺，其中内酯是从产生内酯的微生物的培养物中选择性提取的。 本发明还涉及一种新型棒状杆菌属细菌，该细菌具有生产&ggr;-十二内酯和/或&ggr;-十二内酯的能力，并可用于生产所述麸皮酱菜调味溶液。
• Process for producing a bran pickles flavoring solution
  申请人：——

  公开号：US20030162244A1

  公开（公告）日：2003-08-28

  The present invention relates to a novel flavoring solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickles flavoring solution), a clear bran pickles flavoring solution, processes for producing said solutions, a novel microorganism belonging to the genus Corynebacterium used for the production of said flavoring solutions, and a process for producing a solution containing a lactone wherein the lactone is selectively extracted from a culture of a lactone-producing microorganism. The present invention also relates to a novel bacterium of the genus Corynebacterium which has the ability to produce &ggr;-dodecalactone and/or &ggr;-dodecelactone and is useful for the production of said bran pickles flavoring solutions.

  本发明涉及一种用于制作具有米糠糊腌制食品风味的腌菜的新型调味溶液（以下简称为米糠腌菜调味溶液）、一种透明的米糠腌菜调味溶液、生产所述溶液的工艺、一种用于生产所述调味溶液的属于科里纳菌属的新型微生物，以及一种生产含有内酯的溶液的工艺，其中内酯是从产生内酯的微生物的培养物中选择性提取的。 本发明还涉及一种新型棒状杆菌属细菌，该细菌具有生产&ggr;-十二内酯和/或&ggr;-十二内酯的能力，并可用于生产所述麸皮酱菜调味溶液。
• US6368835B1
  申请人：——

  公开号：US6368835B1

  公开（公告）日：2002-04-09
• US6589774B2
  申请人：——

  公开号：US6589774B2

  公开（公告）日：2003-07-08