Exact Mass: 664.6369264
Exact Mass Matches: 664.6369264
Found 162 metabolites which its exact mass value is equals to given mass value 664.6369264,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
alpha-Amyrin palmitate
alpha-Amyrin palmitate is found in black elderberry. alpha-Amyrin palmitate is isolated from Santalum album (sandalwood). alpha-Amyrin palmitate is a flavouring ingredien Isolated from Santalum album (sandalwood). Flavouring ingredient. alpha-Amyrin palmitate is found in black elderberry.
DG(15:0/24:1(15Z)/0:0)
DG(15:0/24:1(15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(15:0/24:1(15Z)/0:0), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, while the nervonic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(15:0/24:1(15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(15:0/24:1(15Z)/0:0), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, while the nervonic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(24:1(15Z)/15:0/0:0)
DG(24:1(15Z)/15:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(24:1(15Z)/15:0/0:0), in particular, consists of one chain of nervonic acid at the C-1 position and one chain of pentadecanoic acid at the C-2 position. The nervonic acid moiety is derived from fish oils, while the pentadecanoic acid moiety is derived from dairy products and milk fat. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(24:1(15Z)/15:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(24:1(15Z)/15:0/0:0), in particular, consists of one chain of nervonic acid at the C-1 position and one chain of pentadecanoic acid at the C-2 position. The nervonic acid moiety is derived from fish oils, while the pentadecanoic acid moiety is derived from dairy products and milk fat. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Campesteryl elaidate
Campesteryl elaidate is found in cereals and cereal products. Campesteryl elaidate is a constituent of corn oil and soybean oil
DG(15:0/0:0/24:1n9)
DG(15:0/0:0/24:1n9) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(15:0/0:0/24:1n9), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of nervonic acid at the C-3 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, while the nervonic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
beta-Amyrin palmitate
Beta-amyrin palmitate, also known as B-amyrin palmitic acid, is a member of the class of compounds known as triterpenoids. Triterpenoids are terpene molecules containing six isoprene units. Beta-amyrin palmitate is practically insoluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Beta-amyrin palmitate can be found in black elderberry, which makes beta-amyrin palmitate a potential biomarker for the consumption of this food product.
Taraxasterol palmitate
Taraxasterol palmitate is a member of the class of compounds known as triterpenoids. Triterpenoids are terpene molecules containing six isoprene units. Taraxasterol palmitate is practically insoluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Taraxasterol palmitate can be found in burdock, which makes taraxasterol palmitate a potential biomarker for the consumption of this food product.
Sambuculin A
Sambuculin a is a member of the class of compounds known as triterpenoids. Triterpenoids are terpene molecules containing six isoprene units. Sambuculin a is practically insoluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Sambuculin a can be found in black elderberry, which makes sambuculin a a potential biomarker for the consumption of this food product.
5,5'-diferulic acid
8,5'-diferulic acid
(3beta)-olean-18-en-3-yl palmitate|Germanicolpalmitat
α-Amyrin palmitate
Alpha-Amyrin palmitate is a triterpenoid. alpha-Amyrin palmitate is a natural product found in Sambucus chinensis, Brachylaena ramiflora, and other organisms with data available.
β-Amyrin palmitate
Balanophorin B
Lupeol palmitate is a natural product found in Balanophora indica, Koelpinia linearis, and other organisms with data available.
Campesteryl elaidate
a-Amyrin palmitate
5,5'-diferulic acid
8,5'-diferulic acid
Lanosteryl palmitate
A lanosterol ester obtained by formal condensation of the 3-hydroxy group of lanosterol with the carboxy group of hexadecanoic (palmitic) acid.
[10,13-dimethyl-17-(6-methylheptan-2-yl)-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (Z)-nonadec-9-enoate
[1-hydroxy-3-[(Z)-tetracos-13-enoxy]propan-2-yl] hexadecanoate
(1-hydroxy-3-tetracosoxypropan-2-yl) (Z)-hexadec-9-enoate
(1-hexacosoxy-3-hydroxypropan-2-yl) (Z)-tetradec-9-enoate
[1-[(Z)-hexadec-9-enoxy]-3-hydroxypropan-2-yl] tetracosanoate
[1-hydroxy-3-[(Z)-tetradec-9-enoxy]propan-2-yl] hexacosanoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] tricosanoate
[1-hydroxy-3-[(Z)-octacos-17-enoxy]propan-2-yl] dodecanoate
(1-heptacosoxy-3-hydroxypropan-2-yl) (Z)-tridec-9-enoate
(1-hydroxy-3-icosoxypropan-2-yl) (Z)-icos-11-enoate
(1-docosoxy-3-hydroxypropan-2-yl) (Z)-octadec-9-enoate
(1-hydroxy-3-pentacosoxypropan-2-yl) (Z)-pentadec-9-enoate
[1-hydroxy-3-[(Z)-icos-11-enoxy]propan-2-yl] icosanoate
[1-[(Z)-henicos-11-enoxy]-3-hydroxypropan-2-yl] nonadecanoate
(1-hydroxy-3-nonadecoxypropan-2-yl) (Z)-henicos-11-enoate
[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] henicosanoate
[1-[(Z)-hexacos-15-enoxy]-3-hydroxypropan-2-yl] tetradecanoate
[1-hydroxy-3-[(Z)-octadec-9-enoxy]propan-2-yl] docosanoate
(1-hexadecoxy-3-hydroxypropan-2-yl) (Z)-tetracos-13-enoate
(1-hydroxy-3-tetradecoxypropan-2-yl) (Z)-hexacos-15-enoate
[1-[(Z)-docos-13-enoxy]-3-hydroxypropan-2-yl] octadecanoate
(1-hydroxy-3-octadecoxypropan-2-yl) (Z)-docos-13-enoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] heptacosanoate
(1-dodecoxy-3-hydroxypropan-2-yl) (Z)-octacos-17-enoate
(1-hydroxy-3-tricosoxypropan-2-yl) (Z)-heptadec-9-enoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] pentacosanoate
(1-henicosoxy-3-hydroxypropan-2-yl) (Z)-nonadec-9-enoate
[17-[(E)-5-ethyl-6-methylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] heptadecanoate
[17-(5-ethyl-6-methylheptan-2-yl)-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (Z)-heptadec-7-enoate
[17-(5,6-dimethylheptan-2-yl)-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (Z)-octadec-11-enoate
(1-hydroxy-3-undecanoyloxypropan-2-yl) (Z)-octacos-17-enoate
[17-[(E)-5,6-dimethylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] octadecanoate
[(2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6-trimethylcyclohexen-1-yl)nona-2,4,6,8-tetraenyl] hexacosanoate
[3-hydroxy-2-[(Z)-nonadec-9-enoyl]oxypropyl] icosanoate
(1-hydroxy-3-nonadecanoyloxypropan-2-yl) (Z)-icos-11-enoate
(1-hydroxy-3-pentadecanoyloxypropan-2-yl) (Z)-tetracos-13-enoate
(1-hydroxy-3-tridecanoyloxypropan-2-yl) (Z)-hexacos-15-enoate
[3-hydroxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] pentacosanoate
[3-hydroxy-2-[(Z)-octadec-9-enoyl]oxypropyl] henicosanoate
(1-hydroxy-3-octadecanoyloxypropan-2-yl) (Z)-henicos-11-enoate
[3-hydroxy-2-[(Z)-tridec-9-enoyl]oxypropyl] hexacosanoate
[3-hydroxy-2-[(Z)-pentadec-9-enoyl]oxypropyl] tetracosanoate
[2-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropyl] tricosanoate
(1-heptadecanoyloxy-3-hydroxypropan-2-yl) (Z)-docos-13-enoate
[2-[(Z)-heptadec-9-enoyl]oxy-3-hydroxypropyl] docosanoate
(1-hydroxy-3-nonanoyloxypropan-2-yl) (Z)-triacont-19-enoate
[(2S)-1-hydroxy-3-nonadecanoyloxypropan-2-yl] (E)-icos-11-enoate
[(2S)-1-hydroxy-3-[(E)-octadec-11-enoyl]oxypropan-2-yl] henicosanoate
[(2S)-1-hydroxy-3-[(E)-pentadec-9-enoyl]oxypropan-2-yl] tetracosanoate
[(2S)-3-hydroxy-2-[(E)-tetradec-9-enoyl]oxypropyl] pentacosanoate
[(2S)-1-[(E)-heptadec-9-enoyl]oxy-3-hydroxypropan-2-yl] docosanoate
[(2S)-1-hydroxy-3-[(E)-tetradec-9-enoyl]oxypropan-2-yl] pentacosanoate
[(2S)-1-hydroxy-3-tridecanoyloxypropan-2-yl] (E)-hexacos-5-enoate
[(2S)-3-hydroxy-2-nonadecanoyloxypropyl] (E)-icos-11-enoate
[(2S)-3-hydroxy-2-pentadecanoyloxypropyl] (E)-tetracos-15-enoate
[(2S)-3-hydroxy-2-[(E)-pentadec-9-enoyl]oxypropyl] tetracosanoate
[(2S)-3-hydroxy-2-[(E)-octadec-11-enoyl]oxypropyl] henicosanoate
[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] tricosanoate
[(2S)-3-hydroxy-2-tridecanoyloxypropyl] (E)-hexacos-5-enoate
[(2S)-1-heptadecanoyloxy-3-hydroxypropan-2-yl] (E)-docos-13-enoate
[(2S)-1-hydroxy-3-pentadecanoyloxypropan-2-yl] (E)-tetracos-15-enoate
[(2S)-2-heptadecanoyloxy-3-hydroxypropyl] (E)-docos-13-enoate
[(2S)-1-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] tricosanoate
[(2S)-2-[(E)-heptadec-9-enoyl]oxy-3-hydroxypropyl] docosanoate
cholesteryl nonadecenoate
A cholesterol ester obtained by the formal condensation of cholesterol with nonadecenoic acid (the position of double bond is unspecified).
CmE(18:1)
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ChE(19:1)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved