Development and optimization of chromatographic systems for separation of fatty acids by gas chromatographic method was written by Hadzhieva, Bozhidarka Radoslavova;Tsvetkova, Dobrina Doncheva;Obreshkova, Danka Petrova. And the article was included in World Journal of Pharmacy and Pharmaceutical Sciences in 2017.Related Products of 1731-94-8 The following contents are mentioned in the article:
The aim of current study was the optimization of chromatog. conditions for complete separation of Me esters of fatty acids by modifications of parameters: inlet pressure of carrier gas and temperature gradient. After application of Method 1 (inlet pressure of carrier gas: 10 Psi and temperature gradient: from 60°C to 135°C for mixture of Me Laurate, Me Palmitate, Me Heptadecanoate, Me Stearate, Me Nonadecanoate, Me Behenate, Me Lignocerate, Me Hexacosanoate, Me Palmitoleate, Me Oleate, Me Linolenate, was obtained good separation for all Me esters, excluding of critical couple of Me esters of Stearic acid and Linoleic acid. For optimization of their separation were found the more suitable conditions: inlet pressure of carrier gas was changed from 10 Psi to 15 Psi and temperature gradient was modified from 60°C to 160°C (Method 2). By this method Me esters of Stearic acid and Linolenic acids were separated completely, but the separation of the esters of Oleic acid and Linoleic acid was not satisfactory. Method 3 include inlet pressure of carrier gas 15 Psi and temperature program from 140°C to 240°C, provide completely separatation of all Me esters of fatty acids, inluding Me esters of Oleic acid and Linoleic acid and can be applied for rutine anal. of fatty acids in food additives, after derivatization to Me esters. This study involved multiple reactions and reactants, such as Methyl nonadecanoate (cas: 1731-94-8Related Products of 1731-94-8).
Methyl nonadecanoate (cas: 1731-94-8) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Related Products of 1731-94-8
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics