{{위키데이터 속성 추적}}
{{chembox
| Watchedfields = changed
| verifiedrevid = 443396639
| ImageFile=Arachinsäure.svg
| ImageSize=320px
| ImageFile2=Arachidic Acid.png
| ImageSize2=320px
| IUPACName=eicosanoic acid
| OtherNames=eicosanoic acid<br />''n''-eicosanoic acid<br />arachidic acid<br />arachic acid<br />C20:0 ([[Fatty acid#Nomenclature|Lipid numbers]])
|Section1={{Chembox Identifiers
| KEGG_Ref = {{keggcite|correct|kegg}}
| KEGG = C06425
| InChI = 1/C20H40O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20(21)22/h2-19H2,1H3,(H,21,22)
| InChIKey = VKOBVWXKNCXXDE-UHFFFAOYAB
| ChEMBL_Ref = {{ebicite|correct|EBI}}
| ChEMBL = 1173381
| StdInChI_Ref = {{stdinchicite|correct|chemspider}}
| StdInChI = 1S/C20H40O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20(21)22/h2-19H2,1H3,(H,21,22)
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey = VKOBVWXKNCXXDE-UHFFFAOYSA-N
| CASNo_Ref = {{cascite|correct|CAS}}
| CASNo=506-30-9
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = PQB8MJD4RB
| PubChem=10467
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID=10035
| ChEBI_Ref = {{ebicite|correct|EBI}}
| ChEBI = 28822
| SMILES = O=C(O)CCCCCCCCCCCCCCCCCCC
}}
|Section2={{Chembox Properties
| Properties_ref =<ref>*''Merck Index'', 11th Edition, '''791'''</ref>
| C=20 | H=40 | O=2
| Appearance=White crystalline solid
| Density=0.8240 g/cm<sup>3</sup>
| MeltingPtC=75.4
| BoilingPtC=328
| Solubility=Practically insoluble in water
  }}
|Section3={{Chembox Hazards
| MainHazards=
| FlashPtC = 110
| AutoignitionPtC =
  }}
}}
'''아라키드산'''({{llang|en|arachidic acid}}) 또는 '''에이코산산'''({{llang|en|eicosanoic acid}}) 또는 '''이코산산'''({{llang|en|icosanoic acid}})은 20개의 탄소로 구성된 [[포화 지방산]]이다. 아라키드산은 쿠푸아수 버터(7%),<ref>{{저널 인용|author= Cohen, K. de O. |author2= Jackix, M. de N. H. |last-author-amp= yes | title = Características químicas e física da gordura de cupuaçu e da manteiga de cacau | journal = Document / Embrapa Cerrados |language = 포르투갈어 | year = 2009 | issue = 269 | pages = 1–22| url=http://ainfo.cnptia.embrapa.br/digital/bitstream/CPAC-2010/31579/1/doc-269.pdf | format = pdf }}</ref> [[들기름]](0~1%),<ref>{{서적 인용|url=http://www.crcnetbase.com/doi/abs/10.1201/9781439822715.ch9|title=Perilla: The Genus Perilla|last=Shin|first=Hyo-Sun|publisher=CRC Press|year=1997|isbn=9789057021718|editor-last=Yu|editor-first=He-Ci|location=London|pages=93|chapter=9. Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil|quote=Perilla seed contains about 38-45% of lipid (Sonntag, 1979; Vaughan, 1970).|editor-last2=Kosuna|editor-first2=Kenichi|editor-last3=Haga|editor-first3=Megumi|via=CRCnetBASE|doi=10.1201/9781439822715.ch9|doi-broken-date=2017-11-30}}{{깨진 링크|url=http://www.crcnetbase.com/doi/abs/10.1201/9781439822715.ch9 }}</ref> [[땅콩기름]](1.1~1.7%),<ref name="lexicon">{{저널 인용|year=2001 |last1=Beare-Rogers |first1=J. |last2=Dieffenbacher |first2=A. |last3=Holm |first3=J.V. |title=Lexicon of lipid nutrition (IUPAC Technical Report) |journal=Pure and Applied Chemistry |volume=73 |issue=4 |pages=685–744 |url=http://iupac.org/publications/pac/73/4/0685/ |doi=10.1351/pac200173040685 }}</ref> [[옥수수기름]](3%),<ref name="USDA">U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. [http://www.ars.usda.gov/ba/bhnrc/ndl Nutrient Data Laboratory Home Page]</ref> [[코코아 버터]](1%).<ref>[http://www.nal.usda.gov/fnic/foodcomp/search/ USDA nutrient database] {{웹아카이브 |url=https://web.archive.org/web/20150303000000/http://www.nal.usda.gov/fnic/foodcomp/search/ |date=March 3, 2015 }}</ref>의 미량 성분이다. 또한 [[두리안]]의 일종인 ''Durio graveolens''의 열매 지방의 7.08%를 차지한다.<ref name="Nasaruddin">{{저널 인용|last1=Nasaruddin|first1=Mohd hanif|last2=Noor|first2=Noor Qhairul Izzreen Mohd|last3=Mamat|first3=Hasmadi|title=Komposisi Proksimat dan Komponen Asid Lemak Durian Kuning (Durio graveolens) Sabah|journal=Sains Malaysiana|date=2013|volume=42|issue=9|pages=1283–1288|url=http://www.ukm.my/jsm/pdf_files/SM-PDF-42-9-2013/11%20Mohd%20Hanif.pdf|accessdate=28 November 2017|trans-title=Proximate and Fatty Acid Composition of Sabah Yellow Durian (Durio graveolens)|language=말레이어|format=PDF|issn=0126-6039|oclc=857479186}}</ref>

아라키드산의 이름은 라틴어 "''arachis''"(땅콩을 의미함)에서 유래되었다. 아라키드산은 [[아라키돈산]]의 수소화에 의해 형성될 수 있다.

아라키드산이 환원되면 [[아라키딜 알코올]]을 생성한다.

아라키드산은 세제, 사진 재료 및 윤활제의 제조에 사용된다.

== 각주 ==
{{각주}}

{{지질}}
{{지방산}}
{{전거 통제}}

[[분류:지방산]]