Laurinska kiselina
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| Nazivi | |
|---|---|
| IUPAC naziv
dodekanoinska kiselina
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| Drugi nazivi
n-Dodekanoinska kiselina; Dodecilinska kiselina; Dodekoinska kiselina; Laurostearinska kiselina; Vulvinska kiselina; 1-Undekankarboksilna kiselina; Duodecilinska kiselina;
C12:0 (Lipidni brojevi) | |
| Identifikacija | |
| ECHA InfoCard | 100.005.075 |
| Svojstva | |
| C12H24O2 | |
| Molarna masa | 200,31776 |
| Agregatno stanje | beli prah |
| Miris | bligai miris na Pimenta racemosa |
| Gustina | 0,880 g/cm3 |
| Tačka topljenja | 43.2 °C[3] |
| Tačka ključanja | 298.9 °C |
| nerastvorna | |
| Indeks refrakcije (nD) | 1.423 |
| Viskoznost | 7.30 mPa·s na 323 K |
| Opasnosti | |
| NFPA 704 | |
| Tačka paljenja | ≥ 110 °C |
| Srodna jedinjenja | |
Srodna jedinjenja
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Gliceril laurat |
Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje materijala (na 25 °C [77 °F], 100 kPa). | |
 verifikuj (šta je   ?)
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| Reference infokutije | |
Laurinska kiselina (dodekanoinska kiselina) je zasićena masna kiselina sa 12-ugljenika dugim lancom. Ona je beo prah sa slabim mirisom na Pimenta racemosa ili sapun.
Zastupljenost
[уреди | уреди извор]Laurinska kiselina je glavna kiselina u kokosovom ulju i u ulju palmine koštice (koje ne treba mešati sa palminim uljem),[4] i smatra se da ima antimikrobna svojstva.[5][6][7][8] Ona je takođe prisutna u ljudskom mleku (6.2% totalne masnoće), kravljem mleku (2.9%), i kozjem mleku (3.1%).[4]
Reference
[уреди | уреди извор]- ^ Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today. 15 (23-24): 1052—7. PMID 20970519. doi:10.1016/j.drudis.2010.10.003.
- ^ Evan E. Bolton; Yanli Wang; Paul A. Thiessen; Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry. 4: 217—241. doi:10.1016/S1574-1400(08)00012-1.
- ^ Lide David R., ур. (2006). CRC Handbook of Chemistry and Physics (87th изд.). Boca Raton, FL: CRC Press. ISBN 978-0-8493-0487-3.
- ^ а б Beare-Rogers, J.; Dieffenbacher, A.; Holm, J.V. (2001). „Lexicon of lipid nutrition (IUPAC Technical Report)”. Pure and Applied Chemistry. 73 (4): 685—744. doi:10.1351/pac200173040685.
- ^ Hoffman KL, Han IY, Dawson PL (2001). „Antimicrobial effects of corn zein films impregnated with nisin, lauric acid, and EDTA”. J. Food Prot. 64 (6): 885—9. PMID 11403145.
- ^ Ouattar B, Simard RE, Piett G, Bégin A, Holley RA (2000). „Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan”. Int. J. Food Microbiol. 62 (1–2): 139—48. PMID 11139014. doi:10.1016/S0168-1605(00)00407-4.
- ^ PL Dawson; GD Carl; JC Acton & IY Han (1. 5. 2002). „Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna”. Poultry Science. 81 (5): 721—726. PMID 12033424. Архивирано из оригинала (Free full text) 13. 01. 2009. г. Приступљено 03. 09. 2011.
- ^ Alexey Ruzin & Richard P. Novick (2000). „Equivalence of Lauric Acid and Glycerol Monolaurate as Inhibitors of Signal Transduction in Staphylococcus aureus” (Free full text). J Bacteriol. 182 (9): 2668—2671. PMC 111339
. PMID 10762277. doi:10.1128/JB.182.9.2668-2671.2000.
Literatura
[уреди | уреди извор]- Berner, Louise A. (1993). Defining the Role of Milkfat in Balanced Diets. In John E. Kinsella (Ed.) Advances in Food and Nutrition Research – Volume 37. Academic Press. pp. 159–166. ISBN 978-0-12-016437-0.
- Kabara, Jon J. (1978). The Pharmacological Effect of Lipids. Champaign IL: American Oil Chemist's Society. ISBN 9991817697.
- Kabara, Jon J. (2008). Fats Are Good for You and Other Secrets – How Saturated Fat and Cholesterol Actually Benefit the Body. North Atlantic Books. ISBN 1-55643-690-4.
Spoljašnje veze
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