1,2-diheptadecanoyl-sn-glycero-3-phosphoethanolamine - ≥99% , CAS No.140219-78-9

CAS: 140219-78-9 Cat. No.: D130299 Molecular Weight: 720.012 PubChem CID: 46891874

GRADE & PURITY ≥99%

Synonyms

2-Azaniumylethyl (2R)-2,3-bis(heptadecanoyloxy)propyl phosphate|phosphatidylethanolamine 17:0/17:0|DTXSID30677128|CHEBI:138218|1,2-diheptadecanoyl-sn-glycero-3-phosphoethanolamine zwitterion|17:0 PE, 1,2-diheptadecanoyl-sn-glycero-3-phosphoethanolamine, p

Storage

Store at -20°C

Shipped In

Ice chest + Ice pads

Specifications

Synonyms

2-Azaniumylethyl (2R)-2, 3-bis(heptadecanoyloxy)propyl phosphate | phosphatidylethanolamine 17:0/17:0 | DTXSID30677128 | CHEBI:138218 | 1, 2-diheptadecanoyl-sn-glycero-3-phosphoethanolamine zwitterion | 17:0 PE, 1, 2-diheptadecanoyl-sn-glycero-3-phosphoethanolamine, p

Specifications & Purity

≥99%

Storage

Store at -20°C

Shipped In

Ice chest + Ice pads

This product requires cold chain shipping. Ground and other economy services are not available.

Purity

≥99%

Names and Identifiers

• Canonical Smiles: CCCCCCCCCCCCCCCCC(=O)OCC(COP(=O)([O-])OCC[NH3+])OC(=O)CCCCCCCCCCCCCCCC
• IUPAC Name: 2-azaniumylethyl [(2R)-2,3-di(heptadecanoyloxy)propyl] phosphate
• InChIKey: YSFFAUPDXKTJMR-DIPNUNPCSA-N
• INCHI: 1S/C39H78NO8P/c1-3-5-7-9-11-13-15-17-19-21-23-25-27-29-31-38(41)45-35-37(36-47-49(43,44)46-34-33-40)48-39(42)32-30-28-26-24-22-20-18-16-14-12-10-8-6-4-2/h37H,3-36,40H2,1-2H3,(H,43,44)/t37-/m1/s1
• Isomeric SMILES: CCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(=O)([O-])OCC[NH3+])OC(=O)CCCCCCCCCCCCCCCC
• PubChem CID: 46891874
• Molecular Weight: 720.012

Taxonomic Classification

Taxonomy Tree

• Kingdom Organic compounds
  • Superclass Lipids and lipid-like molecules
    • Class Glycerophospholipids
      • Subclass Glycerophosphoethanolamines

• Kingdom: Organic compounds
• Superclass: Lipids and lipid-like molecules
• Class: Glycerophospholipids
• Subclass: Glycerophosphoethanolamines
• Intermediate Tree Nodes: Not available
• Direct Parent: Phosphatidylethanolamines
• Alternative Parents: Fatty acid esters Dialkyl phosphates Dicarboxylic acids and derivatives Quaternary ammonium salts Carboxylic acid esters Organic zwitterions Organic salts Organic oxides Monoalkylamines Hydrocarbon derivatives Carbonyl compounds
• Molecular Framework: Aliphatic acyclic compounds
• Substituents: Diacylglycero-3-phosphoethanolamine - Fatty acid ester - Dialkyl phosphate - Dicarboxylic acid or derivatives - Organic phosphoric acid derivative - Phosphoric acid ester - Alkyl phosphate - Fatty acyl - Quaternary ammonium salt - Carboxylic acid ester - Carboxylic acid derivative - Organic oxygen compound - Carbonyl group - Organooxygen compound - Organonitrogen compound - Amine - Primary aliphatic amine - Organic nitrogen compound - Organic oxide - Organic zwitterion - Organic salt - Hydrocarbon derivative - Aliphatic acyclic compound
• Description: This compound belongs to the class of organic compounds known as phosphatidylethanolamines. These are glycerophosphoetahnolamines in which two fatty acids are bonded to the glycerol moiety through ester linkages.
• External Descriptors: Diacylglycerophosphoethanolamines

Data sources

1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.

DOI: 10.1186/s13321-016-0174-y

References

1. Zheng Zhou, Yu-Lian Li, Feng Zhao, Ran Xin, Xu-Hui Huang, Yu-Ying Zhang, Dayong Zhou, Lei Qin.  (2022)  Unraveling the Thermal Oxidation Products and Peroxidation Mechanisms of Different Chemical Structures of Lipids: An Example of Molecules Containing Oleic Acid.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:36520059] [10.1021/acs.jafc.2c06221]

2. Zheng Zhou, Guoan Jing, Liang Wang, Shuang Cui, Lei Qin, Xuhui Huang.  (2025)  Lipid nutritional variances in thermal-treated egg yolks and their influence on flavor formation.  FOOD CHEMISTRY,      [PMID:39933354] [10.1016/j.foodchem.2025.143185]

3. Zheng Zhou, Shuang Cui, Jing Che, Yuying Zhang, Dayong Zhou, Xuhui Huang, Lei Qin.  (2024)  Unraveling the Formation Mechanism of Egg’s Unique Flavor via Flavoromics and Lipidomics.  Foods,  13  (2): (226).  [PMID:38254527] [10.3390/foods13020226]