03813
二氢辣椒碱
analytical standard
别名:
6,7-二氢辣椒碱, N - [（4-羟基-3-甲氧基苯基）甲基]-8-亚甲基壬烯酰胺, N-(4-羟基-3-甲氧基苄基)-8-甲基壬酰胺
登录 查看组织和合同定价。
选择尺寸
关于此项目
经验公式（希尔记法）:
C18H29NO3
化学文摘社编号:
分子量:
307.43
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
2815150
产品名称
二氢辣椒碱, analytical standard
SMILES string
COc1cc(CNC(=O)CCCCCCC(C)C)ccc1O
InChI key
XJQPQKLURWNAAH-UHFFFAOYSA-N
InChI
1S/C18H29NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h10-12,14,20H,4-9,13H2,1-3H3,(H,19,21)
grade
analytical standard
assay
≥97.0% (HPLC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
storage temp.
2-8°C
Quality Level
正在寻找类似产品? 访问 产品对比指南
Other Notes
辣椒素类似物。
Application
二氢辣椒素已被用作参考标准，通过高效液相色谱（HPLC）与串联质谱（MS）联用鉴定血液和组织样品中二氢辣椒素，以及通过酶免疫测定（EIA）和 LC 荧光检测鉴定基于番茄的 salsas中的二氢辣椒素。
它可以作为参考标准，通过配备 Surveyor 光电二极管阵列（PDA）检测器的 HPLC 测定辣椒果实样品中的二氢辣椒素，以及通过选定的反应监测（ SRM）模式的 HPLC-三重四极杆质谱用电喷雾电离（ESI）测定大鼠血浆中的二氢辣椒素。
它可以作为参考标准，通过配备 Surveyor 光电二极管阵列（PDA）检测器的 HPLC 测定辣椒果实样品中的二氢辣椒素，以及通过选定的反应监测（ SRM）模式的 HPLC-三重四极杆质谱用电喷雾电离（ESI）测定大鼠血浆中的二氢辣椒素。
Biochem/physiol Actions
VR1 辣椒素受体激动剂。
General description
二氢辣椒素属于辣椒素类化合物，是辣椒果实的刺激性主要来源。
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 2 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
法规信息
涉药品监管产品
此项目有
Determination of capsaicinoids in salsa by liquid chromatography and enzyme immunoassay.
Perkins, et al.
Journal of AOAC (Association of Official Analytical Chemists) International, 85(1), 82-85 (2002)
Optimization of high-performance liquid chromatographic parameters for the determination of capsaicinoid compounds using the simplex method.
Karnka, et al.
Analytical Sciences, 18(6), 661-665 (2002)
Boyeon Park et al.
Journal of microbiology and biotechnology, 29(10), 1580-1590 (2019-09-03)
Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples
Determination of capsaicin, nonivamide, and dihydrocapsaicin in blood and tissue by liquid chromatography-tandem mass spectrometry.
Reilly, et al.
Journal of Analytical Toxicology, 26(6), 313-319 (2002)
Xinli Mao et al.
Molecular medicine reports, 17(4), 6116-6121 (2018-02-14)
Capsaicin is a principal component of hot red peppers and chili peppers. Previous studies have reported that capsaicin exhibits antitumor functions in a variety of tumor models. Although various mechanisms underlying the capsaicin‑mediated inhibition of tumor growth have been demonstrated
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系客户支持