12084

Capsaicin

analytical standard

• Sinônimo(s): 8-Methyl-N-vanillyl-trans-6-nonenamide
• Fórmula linear: (CH₃)₂CHCH=CH(CH₂)₄CONHCH₂C₆H₃-4-(OH)-3-(OCH₃)
• Número CAS: 404-86-4
• Peso molecular: 305.41
• Beilstein: 2816484
• Número CE: 206-969-8
• Número MDL: MFCD00017259
• Código UNSPSC: 41116107
• ID de substância PubChem: 329749614
• NACRES: NA.24

Propriedades

• grau: analytical standard
• Nível de qualidade: 100
• descrição: analytical standard for food analysis
• Ensaio: ≥98.5% (HPLC)
• prazo de validade: limited shelf life, expiry date on the label
• técnica(s): HPLC: suitable; gas chromatography (GC): suitable
• pf: 62-65 °C (lit.)
• solubilidade: H₂O: insoluble
• aplicação(ões): cleaning products; cosmetics; flavors and fragrances; food and beverages; forensics and toxicology; personal care; pharmaceutical (small molecule)
• formato: neat
• temperatura de armazenamento: 2-8°C
• cadeia de caracteres SMILES: 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+
• chave InChI: YKPUWZUDDOIDPM-SOFGYWHQSA-N
• Informações sobre genes: human ... TRPV1(7442)

Descrição

Aplicação

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

Ações bioquímicas/fisiológicas

Prototype vanilloid receptor agonist. Neurotoxin; activates sensory neurons that give rise to unmyelinated C-fibers, many of which contain substance P. Topical application desensitizes the sensory nerve endings giving a paradoxical antinociceptive effect; systemic administration can be neurotoxic to capsaicin-sensitive cells, especially in newborn animals. Active component of chili peppers.

Características e benefícios

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

Embalagem

Bottomless glass bottle. Contents are inside inserted fused cone.

Outras notas

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

Informações de segurança

• Pictogramas: GHS06,GHS08,GHS05
• Palavra indicadora: Danger
• Frases de perigo: H300,H315,H317,H318,H334,H335
• Declarações de precaução: P261 - P264 - P280 - P301 + P310 - P302 + P352 - P305 + P351 + P338
• Classificações de perigo: Acute Tox. 2 Oral - Eye Dam. 1 - Resp. Sens. 1 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3
• Órgãos-alvo: Respiratory system
• Código de classe de armazenamento: 6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
• Classe de risco de água (WGK): WGK 3
• Ponto de fulgor (°F): 235.4 °F - closed cup
• Ponto de fulgor (°C): 113 °C - closed cup
• Equipamento de proteção individual: Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges