76509
ペンタデカン
analytical standard
ログインで組織・契約価格をご覧ください。
サイズを選択してください
この商品について
化学式:
CH3(CH2)13CH3
CAS番号:
分子量:
212.41
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
211-098-1
Beilstein/REAXYS Number:
1698194
MDL number:
InChI key
YCOZIPAWZNQLMR-UHFFFAOYSA-N
InChI
1S/C15H32/c1-3-5-7-9-11-13-15-14-12-10-8-6-4-2/h3-15H2,1-2H3
SMILES string
CCCCCCCCCCCCCCC
grade
analytical standard
vapor density
7.4 (vs air)
vapor pressure
1 mmHg ( 91.6 °C)
assay
≥99.8% (GC)
shelf life
limited shelf life, expiry date on the label
expl. lim.
6.5 %
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
Quality Level
refractive index
n20/D 1.431
bp
270 °C (lit.)
mp
8-10 °C (lit.)
transition temp
solidification point 8.5-10 °C
density
0.769 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
類似した製品をお探しですか？ 訪問 製品比較ガイド
関連するカテゴリー
General description
Pentadecane is a hydrocarbon, which is found to be highly viscous in nature. It is formed as a decomposition product of glycidyl palmitate of fatty acid, when subjected to heating in the temperature range of 180-200°C.
Pentadecane, belonging to the class of aliphatic hydrocarbons, is identified as a volatile flavor component in roasted pork of Mini-pig, Yerba mate, Milano salami, virgin high density polyethylene (HDPE), etc. It plays an important role as a chemical intermediate for producing a variety of products, solvents and as a component of gasoline and diesel fuel. Pentadecane is also determined as an aroma component in unifloral Greek citrus honey, Niva cheese, cooked black rice, etc.
Application
Pentadecane has been used as an analytical reference standard for the quantification of the analyte in gasoline samples using gas chromatography technique. It may be used as an analytical reference standard for the quantification of the analyte in:
- Roasted pork of Mini-pig using gas chromatography and mass spectrometry (GC–MS).
- Yerba mate using gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O).
- Milano salami using gas chromatography with mass spectrometry (GC-MS), flame ionization detection (GC-FID) and olfactometry analysis (GC-O).
Pentadecane may be used as a phase change material, in combination with capric acid and lauric acid, and their thermal behaviour can be studied by using differential scanning colorimetry (DSC).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Other Notes
Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
signalword
Danger
hcodes
Hazard Classifications
Asp. Tox. 1
supp_hazards
保管分類
10 - Combustible liquids
wgk
WGK 1
flash_point_f
219.2 °F - closed cup
flash_point_c
104 °C - closed cup
ppe
Eyeshields, Gloves
適用法令
試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。
第4類:引火性液体 + 第三石油類 + 危険等級III + 非水溶性液体
fsl
76509-5ML: + 76509-25ML: + 76509-BULK: + 76509-VAR:
jan
Process Design for Pentadecane Production from Methyl Palmitate
Wongprathed J, et al.
Journal of Food Safety and Hygiene, 1(1) (2019)
Decomposition products of glycidyl esters of fatty acids by heating
Kimura W and Endo Y
Bioscience, Biotechnology, and Biochemistry, 81(3), 581-586 (2017)
Volatile flavor constituents in roasted pork of Mini-pig
Xie J, et al.
Food Chemistry, 109(3), 506-514 (2008)
Aroma investigation of unifloral Greek citrus honey using solid-phase microextraction coupled to gas chromatographic?mass spectrometric analysis
Alissandrakis E, et al.
Food Chemistry, 100(1), 396-404 (2007)
Solid-phase microextraction for analysis of mould cheese aroma
Vitova E, et al.
Czech Journal of Food Sciences, 24(6), 268-274 (2006)
ライフサイエンス、有機合成、材料科学、クロマトグラフィー、分析など、あらゆる分野の研究に経験のあるメンバーがおります。.
製品に関するお問い合わせはこちら（テクニカルサービス）