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Sigma-Aldrich

Oleic acid-13C18

≥99 atom % 13C, ≥99% (CP)

Synonym(s):

13C Labeled oleic acid, Elainic acid-13C18, Oleic acid-ul-13C

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About This Item

Linear Formula:
13CH3(13CH2)713CH=13CH(13CH2)713CO2H
CAS Number:
287100-82-7
Molecular Weight:
300.33
MDL number:
MFCD00145035
UNSPSC Code:
12352211
PubChem Substance ID:
24872561
NACRES:
NA.12

grade

analytical standard

Quality Level

200

isotopic purity

≥99 atom % 13C

assay

≥99% (CP)

refractive index

n20/D 1.4595 (lit.)

bp

192-195 °C/1.2 mmHg (lit.)

mp

13.4 °C (lit.)

density

0.947 g/mL at 25 °C

format

neat

mass shift

M+18

storage temp.

−20°C

SMILES string

[H]\[13C]([13CH2][13CH2][13CH2][13CH2][13CH2][13CH2][13CH2][13CH3])=[13C](/[H])[13CH2][13CH2][13CH2][13CH2][13CH2][13CH2][13CH2][13C](O)=O

InChI

1S/C18H34O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20/h9-10H,2-8,11-17H2,1H3,(H,19,20)/b10-9-/i1+1,2+1,3+1,4+1,5+1,6+1,7+1,8+1,9+1,10+1,11+1,12+1,13+1,14+1,15+1,16+1,17+1,18+1

InChI key

ZQPPMHVWECSIRJ-IGBBIXMTSA-N

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General description

Oleic acid-13C18 is a 13C labeled fatty acid. The disposition of 13C18 -oleic acid following in vivo intravenous and oral administration has been determined by liquid chromatography-mass spectrometry.

Application

Oleic acid-13C18 was used to prepare stable isotope-labeled fatty acid (FA) mixtures. It was also used for the isotopic labeling of triglycerides (TG) in HepG2 hepatoma cells.

Packaging

This product may be available from bulk stock and can be packaged on demand. For information on pricing, availability and packaging, please contact Stable Isotopes Customer Service.

Quality

This product may be used as an analytical standard.

Storage Class

10 - Combustible liquids

wgk_germany

WGK 1

flash_point_f

235.4 °F - closed cup

flash_point_c

113.00 °C - closed cup

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Zhiqi Zhang et al.
Journal of animal science and biotechnology, 5(1), 29-29 (2014-07-02)
Fatty acid (FA) composition is the most important parameter affecting the flavor and nutritional value of the meat. The final and the only committed step in the biosynthesis of triglycerides is catalyzed by diacylglycerol acyltransferase 2 (DGAT2). The role of
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