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Merck
CN

12084

辣椒素

analytical standard

别名:

8-甲基-N-香草基--6-壬烯胺

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关于此项目

线性分子式:
(CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3)
化学文摘社编号:
分子量:
305.41
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
206-969-8
Beilstein/REAXYS Number:
2816484
MDL number:
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grade

analytical standard

Quality Level

description

analytical standard for food analysis

assay

≥98.5% (HPLC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

mp

62-65 °C (lit.)

solubility

H2O: insoluble

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
forensics and toxicology
personal care
pharmaceutical (small molecule)

format

neat

storage temp.

2-8°C

SMILES string

COc1cc(CNC(=O)CCCC\C=C\C(C)C)ccc1O

InChI

1S/C18H27NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h6,8,10-12,14,20H,4-5,7,9,13H2,1-3H3,(H,19,21)/b8-6+

InChI key

YKPUWZUDDOIDPM-SOFGYWHQSA-N

Gene Information

human ... TRPV1(7442)

Application

This analytical standard was used as follows:
  • Determination of capsaicin in samples of chili pepper, black pepper powder, and chili pepper sauce by cyclic voltammetry using an office paper-based carbon black-screen printed electrode (CB-SPE)
  • Development of an electrochemical sensor based on Ag/Ag2O-loaded poly(sodium-4-styrenesulfonate) (PSS) functionalized-reduced graphene oxide (rGO) composite (Ag/Ag2O-PSS-Rgo) to determine capsaicin in chili pepper samples
  • Multi-residue analysis of six capsaicinoids in green bell pepper samples using an online supercritical fluid extraction combined with reverse phase-liquid chromatography-tandem mass spectrometry (RP-LC-MS/MS)
  • Evaluation of an immunoaffinity chromatography (IAC) based cleanup using polyclonal antibodies (pAb) for the determination of capsaicin and dihydrocapsaicin in different types of vegetable oil samples by LC-MS/MS
  • Thin layer chromatographic (TLC) separation and determination of capsaicin in ethanolic extracts of Capsicum annum Linn

Biochem/physiol Actions

原型香草受体激动剂。 神经毒素;激活产生无髓C纤维的感觉神经元,其中许多含有P物质。 局部使用可使感觉神经末梢脱敏,从而产生反常的抗伤害感受作用;全身给药可对辣椒素敏感的细胞产生神经毒性,尤其是在新生动物中。辣椒的活性成分。
原型香草受体激动剂;神经毒素。辣椒的活性成分。

Features and Benefits

Superior quality of pure E-Capsaicin, with a guaranteed assay of =99.0% by HPLC.

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

Other Notes

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.


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Danger

Hazard Classifications

Acute Tox. 2 Oral - Eye Dam. 1 - Resp. Sens. 1 - Skin Irrit. 2 - Skin Sens. 1 - 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

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges

法规信息

涉药品监管产品

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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Study of capsaicin content in various parts of pepper fruit by liquid chromatography with electrochemical detection.
Supalkova, Veronika, et al.
Acta Chimica Slovenica, 54.1, 55-55 (2007)
S W Hwang et al.
Proceedings of the National Academy of Sciences of the United States of America, 97(11), 6155-6160 (2000-05-24)
Capsaicin, a pungent ingredient of hot peppers, causes excitation of small sensory neurons, and thereby produces severe pain. A nonselective cation channel activated by capsaicin has been identified in sensory neurons and a cDNA encoding the channel has been cloned
Helen Sumner et al.
American journal of respiratory and critical care medicine, 187(9), 943-949 (2013-03-09)
Cough is one of the principal symptoms of chronic obstructive pulmonary disease (COPD) but the potential drivers of cough are likely to be multifactorial and poorly understood. To quantify cough frequency in an unselected group of subjects with COPD and



全球贸易项目编号

货号GTIN
12084-50MG-F04061838716590
12084-10MG-F04061838716545