Laurinska kiselina
Lauric acid (dodekanoinska kiselina) je zasićena masna kiselina sa 12-ugljenika dugim lancom. Ona je beo prah sa slabim mirisom na Pimenta racemosa ili sapun.
| Laurinska kiselina | |||
|---|---|---|---|
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| IUPAC ime |
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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 | |||
| CAS registarski broj | 143-07-7 
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| PubChem[1][2] | 3893 | ||
| ChemSpider[3] | 3756
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| ChEMBL[4] | CHEMBL108766
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| Jmol-3D slike | Slika 1 | ||
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| Svojstva | |||
| Molekulska formula | 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[5] | ||
| Tačka ključanja |
298.9 °C | ||
| Rastvorljivost u vodi | nerastvorna | ||
| Indeks prelamanja (nD) | 1.423 | ||
| Viskoznost | 7.30 mPa·s na 323 K | ||
| Opasnost | |||
| NFPA 704 |
 1
1
1
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| Tačka paljenja | ≥ 110 °C | ||
| Srodna jedinjenja | |||
| Srodna jedinjenja | Gliceril laurat | ||
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Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje (25 °C, 100 kPa) materijala | |||
| Infobox references | |||
Zastupljenost uredi
Laurinska kiselina je glavna kiselina u kokosovom ulju i u ulju palmine koštice (koje ne treba mešati sa palminim uljem),[6] i smatra se da ima antimikrobna svojstva.[7][8][9][10] Ona je takođe prisutna u ljudskom mleku (6.2% totalne masnoće), kravljem mleku (2.9%), i kozjem mleku (3.1%).[6]
Reference uredi
- ↑ 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. DOI:10.1016/j.drudis.2010.10.003. PMID 20970519.
- ↑ 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.
- ↑ Hettne KM, Williams AJ, van Mulligen EM, Kleinjans J, Tkachenko V, Kors JA. (2010). „Automatic vs. manual curation of a multi-source chemical dictionary: the impact on text mining”. J Cheminform 2 (1): 3. DOI:10.1186/1758-2946-2-3. PMID 20331846.
- ↑ Gaulton A, Bellis LJ, Bento AP, Chambers J, Davies M, Hersey A, Light Y, McGlinchey S, Michalovich D, Al-Lazikani B, Overington JP. (2012). „ChEMBL: a large-scale bioactivity database for drug discovery”. Nucleic Acids Res 40 (Database issue): D1100-7. DOI:10.1093/nar/gkr777. PMID 21948594.
- ↑ Lide David R., ur. (2006). CRC Handbook of Chemistry and Physics (87th izd.). Boca Raton, FL: CRC Press. 0-8493-0487-3.
- ↑ 6,0 6,1 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. DOI:10.1016/S0168-1605(00)00407-4. PMID 11139014.
- ↑ PL Dawson, GD Carl, JC Acton, and IY Han (2002-05-01). „Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna” (Free full text). Poultry Science 81 (5): 721–726. PMID 12033424. Arhivirano iz originala na datum 2009-01-13. Pristupljeno 2014-04-11.
- ↑ Alexey Ruzin and Richard P. Novick (May 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. DOI:10.1128/JB.182.9.2668-2671.2000. PMC 111339. PMID 10762277.
Literatura uredi
- 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.
