Details of Natural Product (NP)

General Information of Natural Product (ID: NP0201)
  Natural Product Name
Heptane
  Synonyms
HEPTANE; n-Heptane; 142-82-5; Heptan; Heptyl hydride; Dipropyl methane; Dipropylmethane; Gettysolve-C; Skellysolve C; Heptanen; Eptani; Pentane, ethyl-; NSC 62784; Heptene, homopolymer; UNII-456148SDMJ; MFCD00009544; CHEBI:43098; 456148SDMJ; Heptan [Polish]; Eptani [Italian]; Heptanen [Dutch]; 67290-43-1; HP6; HSDB 90; PETROLEUM ETHER; EINECS 205-563-8; UN1206; Heptanes; normal heptane; heptan-e; AI3-28784; 2ygu; high purity heptane; pharma grade heptane; Heptane, for HPLC; Heptane 96%; n-Heptane, anhydrous; Heptane (GC grade); industry grade heptane; n-Heptane, 99%; n-Heptane HPLC grade; HPLC Grade n-Heptane; n-Heptane Reagent Grade; n-Heptane, HPLC grade; Heptane, 99.5%; Heptane, technical grade; DSSTox_CID_4127; Ligroine, Heptane 100%; Heptane, anhydrous, 99%; UN 1206 (Related); EC 205-563-8; Exxsol heptane (Salt/Mix); Heptane, p.a., 95%; pharmaceutical grade heptane; Heptane, Laboratory Reagent; Heptane, analytical standard; DSSTox_RID_77301; DSSTox_GSID_24127; Heptane, AR, >=99%; Heptane, LR, >=99%; Heptane-1,1,1-triylradical; WLN: 7H; Heptane, ASTM, 99.8%; n-C7H16; Heptane, p.a., 95.0%; n-Heptane, Environmental Grade; CHEMBL134658; DTXSID6024127; Heptane, for HPLC, >=96%; Heptane, for HPLC, >=99%; Heptane, HPLC grade, >=99%; Heptane, ReagentPlus(R), 99%; Heptane, purification grade, 99%; Heptane, >=99% (capillary GC); Heptane, biotech. grade, >=99%; AMY22304; Heptane, for HPLC, >=99.5%; n-Heptane, Spectrophotometric Grade; NSC62784; ZINC1691363; Tox21_201213; 7811AF; Heptane, puriss., >=99% (GC); LMFA11000575; NSC-62784; AKOS009158011; Heptane, p.a., 88.0-92.0%; Heptane, UV HPLC spectroscopic, 95%; MCULE-5817084747; Heptane, SAJ first grade, >=98.0%; Heptane, spectrophotometric grade, 99%; Heptane, SAJ special grade, >=99.0%; NCGC00248959-01; NCGC00258765-01; CAS-142-82-5; Heptane, UV HPLC spectroscopic, 99.5%; Heptanes [UN1206] [Flammable liquid]; LS-13366; n-Heptane 100 microg/mL in Acetonitrile; FT-0659788; H0027; H0088; H0491; Heptane, puriss. p.a., >=99.5% (GC); Q0037; A807968; Heptane, for preparative HPLC, >=99.7% (GC); Q310957; Heptane, B&J Brand (product of Burdick & Jackson); Heptane, UV HPLC spectroscopic, mixture of isomers; J-007700; n-Heptane HPLC, UV-IR min. 99%, isocratic grade; F1908-0180; B7F4D751-FB0E-4F48-9829-D952CEC36530; Heptane, HPLC Plus, for HPLC, GC, and residue analysis, 99%; Heptane, United States Pharmacopeia (USP) Reference Standard; Heptane, Pharmaceutical Secondary Standard; Certified Reference Material; Heptane, PRA grade, 96% n-isomer basis, >=99.9% C7 isomers basis; Heptane, puriss. p.a., Reag. Ph. Eur., >=99% n-heptane basis (GC); Heptane Fraction, puriss. p.a., Reag. Ph. Eur., >=99% n-heptane basis (GC); Heptane, puriss., absolute, over molecular sieve (H2O <=0.005%), >=99.5% (GC)
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  Formula C7H16
  Weight 100.2
  Structure Could Not Find 2D Structure
3D Structure Download 2D Structure Download
  InChI InChI=1S/C7H16/c1-3-5-7-6-4-2/h3-7H2,1-2H3
  InChI Key IMNFDUFMRHMDMM-UHFFFAOYSA-N
  Isomeric SMILES CCCCCCC
  Canonical SMILES CCCCCCC
  External Links PubChem ID 8900
CAS ID 142-82-5
NPASS ID NPC98925
CHEMBL ID CHEMBL134658
  NP Activity Charts   Click to show/hide
  Activity Info  

 The Content Variation of Natural Product Induced by Different Factor(s)
      Species Name: Vitis vinifera
  Factor Name: Variety Comparison [1]
              Species Info Factor Info
               Experiment Detail
Grape pomaces and stalks of Nero d'Avola and Frappato were donated by the ''Valle dell'Acate'' wine firm, Acate, RG, Italy - those from Nerello Mascalese and Cabernet Sauvignon were given by the ''Emanuele Scammacca Barone del Murgo'' wine firm, Santa Venerina, CT, Italy. The winemaking procedures were similar for all samples, namely grape clusters were crushed and destemmed using a destemmer-crusher. The crushed grapes were treated with sulphur dioxide (0.2-0.5% total mash) and with selected strains of Saccharomyces cerevisiae to start up the fermentation. After 6-8 days of maceration, when alcoholic fermentation was finished, the mash was pressed. Stalks coming from destemming procedure and grape pomace coming from the maceration procedure were subjected to the distillation procedures within 24 h of their collection. All materials were collected during the 2004 vintage.
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               Factor Function
On the whole, 38 components have been characterized in the samples of grape pomaces, with Frappato cv. showing the richest composition; instead, 88 components have been detected in the stalks of Frappato, Nero d'Avola, Nerello Mascalese and Cabernet Sauvignon varieties.
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               Factor Part Location NP Content
 
Vitis vinifera var. Cabernet Sauvignon
 Pomaces Italy
NP Content: 2.24 %
 
Vitis vinifera var. Cabernet Sauvignon
 Stalks Italy
NP Content: < 0.05 %
 
Vitis vinifera var. Frappato
 Pomaces Italy
NP Content: < 0.05 %
 
Vitis vinifera var. Frappato
 Stalks Italy
NP Content: 16.19 %
 
Vitis vinifera var. Nero d'Avola
 Stalks Italy
NP Content: 18.14 %
References
1 Volatile components of grape pomaces from different cultivars of Sicilian Vitis vinifera L.