(1-Hexadecanoyloxy-3-octadec-9-enoyloxypropan-2-yl) octadecanoate

• 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: (1-Hexadecanoyloxy-3-octadec-9-enoyloxypropan-2-yl) octadecanoate
• 化学式: C₅₅H₁₀₄O₆
• 分子量: 861.427
• InChiKey: NPCZZYKITFKRQZ-UHFFFAOYSA-N

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

• 作为反应物：
  描述：

  (1-Hexadecanoyloxy-3-octadec-9-enoyloxypropan-2-yl) octadecanoate 在 甲酸 、 双氧水 、 sodium hydroxide 作用下， 以 甲醇 、 水 为溶剂， 反应 22.0h， 生成 sodium dihydroxystearate
  参考文献：
  名称：

  非食用动物脂肪的脂肪酸共晶混合物和衍生物作为相变材料†

  摘要：

  从非食用脂肪废物中制备了一组化合物，并研究了它们的热行为。通过简单而稳定的过程将脂肪水解和结晶，生成棕榈酸-硬脂酸（PA-SA）混合物。通过GC-FID（气相色谱-火焰电离检测）测定的PA-SA质量比与PCM（相变材料）的共晶混合物的相近。DSC（差示扫描量热法）结果表明，熔融和凝固温度分别在55℃和52℃左右，并且所测得的结晶馏分的潜热为180kJ·kg -1左右。。共晶混合物的热循环可靠性也在1000次熔化/冷冻循环中进行了测试。在所有混合物中，熔融和凝固焓的损失均低于14％，显示了PCM应用的良好前景。此外，还回收了不饱和脂肪酸并将其转化为苏式-9,10-二羟基硬脂酸（DHSA）及其一些无机盐，并通过FT-IR（傅里叶变换红外光谱法）进行了分析，并首次进行了测试。 DSC技术。

  DOI：

  10.1039/c7ra03845c

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。
• 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.
• US6258398B1
  申请人：——

  公开号：US6258398B1

  公开（公告）日：2001-07-10
• Fatty acid eutectic mixtures and derivatives from non-edible animal fat as phase change materials
  作者：Pau Gallart-Sirvent、Marc Martín、Gemma Villorbina、Mercè Balcells、Aran Solé、Camila Barrenche、Luisa F. Cabeza、Ramon Canela-Garayoa

  DOI：10.1039/c7ra03845c

  日期：——

  The loss in melting and solidification enthalpies was below 14% in all mixtures showing a promising behavior for PCM applications. Additionally, the unsaturated fatty acids were recovered and transformed to threo-9,10-dihydroxystearic acid (DHSA) and some of their inorganic salts, which were analyzed by FT-IR (Fourier transform-infrared spectroscopy) and tested for the first time using the DSC technique

  从非食用脂肪废物中制备了一组化合物，并研究了它们的热行为。通过简单而稳定的过程将脂肪水解和结晶，生成棕榈酸-硬脂酸（PA-SA）混合物。通过GC-FID（气相色谱-火焰电离检测）测定的PA-SA质量比与PCM（相变材料）的共晶混合物的相近。DSC（差示扫描量热法）结果表明，熔融和凝固温度分别在55℃和52℃左右，并且所测得的结晶馏分的潜热为180kJ·kg -1左右。。共晶混合物的热循环可靠性也在1000次熔化/冷冻循环中进行了测试。在所有混合物中，熔融和凝固焓的损失均低于14％，显示了PCM应用的良好前景。此外，还回收了不饱和脂肪酸并将其转化为苏式-9,10-二羟基硬脂酸（DHSA）及其一些无机盐，并通过FT-IR（傅里叶变换红外光谱法）进行了分析，并首次进行了测试。 DSC技术。