硬脂酸
亚油酸
油酸
亚麻酸
脱氢
化学
食品科学
生物化学
脂肪酸
有机化学
催化作用
作者
Leslie Crombie,Stephen J. Holloway
出处
期刊:Journal of the Chemical Society
日期:1985-01-01
卷期号:: 2425-2425
被引量:27
摘要
Using an homogenate of marigold seeds, gathered 15 days after flower-drop, [1-14C] linoleic acid and [1-14C] oleic acid were incorporated into calendic acid with little randomisation of the label. [1-14C] Linolenic acid was not incorporated. Despite requiring 12,13-dehydrogenation to form linoleic acid, the putative precursor, oleic acid was better incorporated than administered linoleic acid. Stearic acid, requiring both 12,13- and 9,10-dehydrogenation, was a poor precursor. The results of a series of double-labelling experiments support and supplement these conclusions.
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