1-Palmitoyl-2-linoleoylphosphatidylcholine

Base Information

• Chemical Name: 1-Palmitoyl-2-linoleoylphosphatidylcholine
• CAS No.: 8002-43-5
• Molecular Formula: Unspecified
• Molecular Weight: 758.06000
• Hs Code.: 29239000
• European Community (EC) Number: 232-307-2,310-129-7
• DSSTox Substance ID: DTXSID101267331
• RXCUI: 579598
• Mol file: 8002-43-5.mol

Synonyms:1-palmitoyl-2-linoleoyl-sn-glycero-3-phosphocholine;1-palmitoyl-2-linoleoylphosphatidylcholine;2-linoleoyl-1-palmitoyl-sn-phosphatidylcholine;palmitoyl-linoleoatephosphatidylcholine;PLPC

Chemical Property of 1-Palmitoyl-2-linoleoylphosphatidylcholine

Chemical Property:

• Appearance/Colour: yellow to light brown solid.
• Melting Point: 236.1oC
• Flash Point: 57°C
• PSA: 121.00000
• Density: 1.0305 g/cm3 (20oC)
• LogP: 12.01420
• Storage Temp.: 2-8°C
• Solubility.: chloroform: 0.1 g/mL, slightly hazy, slightly yellow to dee
• Water Solubility.: NEGLIGIBLE
• XLogP3: 12.9
• Hydrogen Bond Donor Count: 0
• Hydrogen Bond Acceptor Count: 8
• Rotatable Bond Count: 40
• Exact Mass: 757.56215551
• Heavy Atom Count: 52
• Complexity: 941

Purity/Quality:

99% ^*data from raw suppliers

Lecithin, 60%, egg ^*data from reagent suppliers

Safty Information:

• Pictogram(s): T,Xn,F
• Hazard Codes: T,Xn,F,N
• Statements: 11-48/20/22-40-38-22-36/37/38-46-45-48/20/21/22-36/38-20/22-63-67-65-62-51/53-48/20
• Safety Statements: 7-16-24/25-36/37-45-36/37/39-26-53-62-61-22

MSDS Files:

SDS file from LookChem

Total 1 MSDS from other Authors

Useful:

• Chemical Classes: UVCB,Biological Agents -> Plant Oils and Extracts
• Canonical SMILES: CCCCCCCCCCCCCCCC(=O)OCC(COP(=O)([O-])OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCC=CCCCCC
• Isomeric SMILES: CCCCCCCCCCCCCCCC(=O)OCC(COP(=O)([O-])OCC[N+](C)(C)C)OC(=O)CCCCCCC/C=C\C/C=C\CCCCC
• Sources and Categories: Lecithin is a complex mixture of phosphatides, primarily phosphatidylcholine (PC), phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol, with varying amounts of triglycerides, fatty acids, and carbohydrates. It is isolated from animal or vegetable sources, with main sources being maize, egg yolk, and soybean.
• Chemical Composition and Structure: Lecithin is composed of phosphatides, predominantly phosphatidylcholine, along with other phospholipids, triglycerides, fatty acids, and carbohydrates. Its molecular structure is amphiphilic, allowing it to exhibit excellent emulsifying properties.
• Mechanism of Action: Lecithin acts as an emulsifier, modifying crystal habit (size), and interacts with wax molecules to alter the morphology and dimensions of fat crystals. It also self-assembles through non-covalent interactions, such as hydrogen bonding, in food products.; Lecithin exhibits excellent emulsifying properties due to its amphiphilic molecular structure. It's main component, phosphatidylcholine, plays a crucial role in cell membrane formation and serves as a regulatory molecule in various biological processes.; Lecithin is metabolized to choline, which can generate the neurotransmitter acetylcholine, promoting cell activation and neural network flexibility.
• Medical Applications: Lecithin has been reported to improve cardiovascular health by preventing cholesterol deposition, enhance immune and liver functions, and improve skin texture. Choline derived from lecithin hydrolysis can promote cell activation and neural network flexibility.
• Industrial Applications: Used as an emulsifier in food products like margarine, chocolate, cakes, and breads, and in personal care products. Also utilized in livestock and poultry feed industry to enhance production performance, nutrient digestibility, and health status. Lecithin nanoparticles coated with chitosan serve as nanocarriers for bioactive compounds, improving their stability, release, and effectiveness.
• Historical Development: Discovered in the late 19th century, lecithin gained recognition for its emulsifying properties and health benefits over time. It has been widely used in food, medicine, cosmetics, and other industries. Generally recognized as safe (GRAS) by the FDA and approved for use as a food additive.
• Production Methods: Commercial lecithin is isolated through hydration of solvent-extracted oils from sources like soy, safflower, or corn. It can be further processed by hydrogenation or enzymatic modification. Industrial production involves bleaching, if desired, by hydrogen peroxide and benzoyl peroxide, and drying by heating. Enzyme-modified lecithin, such as lysolecithin, is prepared by treating lecithin with phospholipase A2 or pancreatin.