12084

Capsaicin

analytical standard

• Synonym(e): trans-8-Methyl-N-vanillyl-6-nonensäureamid
• Lineare Formel: (CH₃)₂CHCH=CH(CH₂)₄CONHCH₂C₆H₃-4-(OH)-3-(OCH₃)
• CAS-Nummer: 404-86-4
• Molekulargewicht: 305.41
• Beilstein: 2816484
• EG-Nummer: 206-969-8
• MDL-Nummer: MFCD00017259
• UNSPSC-Code: 41116107
• PubChem Substanz-ID: 329749614
• NACRES: NA.24

Eigenschaften

• Qualität: analytical standard
• Qualitätsniveau: 100
• Beschreibung: analytical standard for food analysis
• Assay: ≥98.5% (HPLC)
• Haltbarkeit: limited shelf life, expiry date on the label
• Methode(n): HPLC: suitable; gas chromatography (GC): suitable
• mp (Schmelzpunkt): 62-65 °C (lit.)
• Löslichkeit: H₂O: insoluble
• Anwendung(en): cleaning products; cosmetics; flavors and fragrances; food and beverages; forensics and toxicology; personal care; pharmaceutical (small molecule)
• Format: neat
• Lagertemp.: 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+
• InChIKey: YKPUWZUDDOIDPM-SOFGYWHQSA-N
• Angaben zum Gen: human ... TRPV1(7442)

Beschreibung

Anwendung

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. Wirkung

Prototyp Vanilloid-Rezeptoragonist; Neurotoxin; aktiviert sensorische Neuronen, was zu unmyelierten C-Fasern führt, von denen viele Substanz P enthalten. Topische Applikation desensibilisiert die sensorischen Nervenendigungen, was eine paradoxe antinozizeptive Wirkung ergibt; systemische Verabreichung kann neurotoxisch auf Capsaicin-sensitive Zellen wirken, insbesondere bei neugeborenen Tieren. Aktiver Bestandteil von Chilischoten.

Leistungsmerkmale und Vorteile

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

Verpackung

Bottomless glass bottle. Contents are inside inserted fused cone.

Sonstige Hinweise

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

Sicherheitshinweise

• Piktogramme: GHS06,GHS08,GHS05
• Signalwort: Danger
• H-Sätze: H300,H315,H317,H318,H334,H335
• P-Sätze: P261 - P264 - P280 - P301 + P310 - P302 + P352 - P305 + P351 + P338
• Gefahreneinstufungen: Acute Tox. 2 Oral - Eye Dam. 1 - Resp. Sens. 1 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3
• Zielorgane: Respiratory system
• Lagerklassenschlüssel: 6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
• WGK: WGK 3
• Flammpunkt (°F): 235.4 °F - closed cup
• Flammpunkt (°C): 113 °C - closed cup
• Persönliche Schutzausrüstung: Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges