C6072
Cholesteryl palmitate
≥98% (HPLC; detection at 205 nm)
Synonym(s):
5-Cholestene 3-palmitate
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About This Item
Empirical Formula (Hill Notation):
C43H76O2
CAS Number:
Molecular Weight:
625.06
UNSPSC Code:
12352211
NACRES:
NA.77
PubChem Substance ID:
EC Number:
210-002-5
Beilstein/REAXYS Number:
2342867
MDL number:
biological source
synthetic (organic)
assay
≥98% (HPLC; detection at 205 nm)
form
powder
mp
74-77 °C (lit.)
functional group
ester
shipped in
ambient
storage temp.
−20°C
SMILES string
CCCCCCCCCCCCCCCC(=O)O[C@H]1CC[C@]2(C)C3CC[C@]4(C)C(CCC4C3CC=C2C1)[C@H](C)CCCC(C)C
InChI
1S/C43H76O2/c1-7-8-9-10-11-12-13-14-15-16-17-18-19-23-41(44)45-36-28-30-42(5)35(32-36)24-25-37-39-27-26-38(34(4)22-20-21-33(2)3)43(39,6)31-29-40(37)42/h24,33-34,36-40H,7-23,25-32H2,1-6H3/t34-,36+,37+,38-,39+,40+,42+,43-/m1/s1
InChI key
BBJQPKLGPMQWBU-JADYGXMDSA-N
Application
Cholesteryl palmitate was used as standard in HPLC analysis of lipids from cooked ground beef and rat liver and mouse muscle tissue samples.
Biochem/physiol Actions
Cholesteryl palmitate was used as standard in HPLC analysis of lipids from cooked ground beef and rat liver and mouse muscle tissue samples.
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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TBA Values and 7?Ketocholesterol in Refrigerated Raw and Cooked Ground Beef
Vore VR
Journal of Food Science, 53, 1058-1061 (1988)
K Owens et al.
Journal of lipid research, 11(5), 486-495 (1970-09-01)
Myofibrillar, mitochondrial, and microsomal fractions were prepared from normal and dystrophic mouse limb muscle by differential centrifugation and analyzed for phospholipids and cholesterol. Fatty acids and aldehydes of neutral lipids and of phospholipids from whole muscle and particulate fractions were
S M Innis et al.
The Journal of nutrition, 125(1), 73-81 (1995-01-01)
Milk fatty acids contain 20-30% palmitic acid (16:0), with approximately 70% of the 16:0 esterified to the sn-2 position of the milk triacylglycerol. Formulae containing vegetable and oleo oils contain different amounts of 16:0, but all have unsaturated fatty acids