LBF18207HO03
LipidBank Top (トップ) |
Fatty acid (脂肪酸) |
Glycerolipid (グリセロ脂質) |
Sphingolipid (スフィンゴ脂質) |
Journals (雑誌一覧) |
How to edit (ページの書き方) |
IDs and Links | |
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LipidBank | DFA8023 |
LipidMaps | LMFA01050125 |
CAS | |
KEGG | {{{KEGG}}} |
KNApSAcK | {{{KNApSAcK}}} |
mol | LBF18207HO03 |
13-HODE | |
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Structural Information | |
13-Hydroxy-9,11-octadecadienoic acid | |
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Formula | C18H32O3 |
Exact Mass | 296.23514489 |
Average Mass | 296.44488 |
SMILES | CCCCCC(O)C=CC=CCCCCCCCC(O)=O |
Physicochemical Information | |
Minor degradation products of linoleate hydroperoxide in the presence of Fe(III)-cystein Gardner_HW et al.. A degradation product of hydroperoxymethyllinoleate in the presence of di-t-butyl diperoxyoxalate or Co(II) Yamamoto_Y et al.. Reaction products between hydroperoxylinoleate and soy bean lipoxygenase Streckert_G et al.. | |
Trans, trans configuration showed a slightly lower toxicity than linoleate monohydroxyperoxide Fujimoto_K . | |
Spectral Information | |
Mass Spectra | GC-EI-MS(after methanolysis and trimethylsilylation) Gardner_HW et al. StreckertGet al. KleimanRet al. Frankel_EN et al. Lundberg_WO et al.: m/e=382[M], 367[M-CH3], 351[M-OCH3], 311[M-(CH2)4CH3], 225[M-(CH2)7COOCH3], GC-EI-MS(after methanolysis, hydrogenation and trimethylsilylation) StreckertGet al. HambergM, GC-EI-MS(after methanolysis and hydrogenation) Christophersen_BO |
UV Spectra | λ EtOH/max=234nm(conjugated diene) HambergM Sessa_DJ et al. |
IR Spectra | Methyl ester: trans, trans isomer: trans, trans conjugated dinen(985cm-1), free OH(3600cm-1), bonded OH(3695-3318cm-1); cis, trans isomer: cis, trans conjugated diene(990, 968cm-1), olefinic(3005cm-1), free OH(3600cm-1), bonded OH(3700-3160cm-1) Neff_WE et al. Sessa_DJ et al. |
NMR Spectra | 1H-NMR(methyl ester): trans, trans olefinic protons(5.41ppm), cis,trans olefinic protons(5.91ppm), C13(4.15-4.20ppm), C8(2.07-2.10ppm) Neff_WE et al. Sessa_DJ et al. |
Other Spectra | |
Chromatograms |
Reported Metabolites, References | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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