추천 제품
Grade
analytical standard
Quality Level
분석
≥97.0% (HPLC)
유통기한
limited shelf life, expiry date on the label
기술
HPLC: suitable
gas chromatography (GC): suitable
응용 분야
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
형식
neat
저장 온도
2-8°C
SMILES string
COc1cc(CNC(=O)CCCCCCC(C)C)ccc1O
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)
InChI key
XJQPQKLURWNAAH-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Dihydrocapsaicin belongs to the capsaicinoid group of compounds which are responsible for the pungency of capsicum fruits.
애플리케이션
Dihydrocapsaicin has been used as a reference standard for the identification of dihydrocapsaicin in blood and tissue samples by high performance liquid chromatography (HPLC) combined with tandem mass spectrometry (MS) and in tomato-based salsas by enzyme immunoassay (EIA) and LC with fluorescent detection.
It may be used as a reference standard for the determination of dihydrocapsaicin in Capsicum fruit samples by HPLC equipped with a Surveyor photodiode array (PDA) detector and in rat plasma by HPLC-triple quadrupole MS with electrospray ionization (ESI) in selected reaction monitoring (SRM) mode.
It may be used as a reference standard for the determination of dihydrocapsaicin in Capsicum fruit samples by HPLC equipped with a Surveyor photodiode array (PDA) detector and in rat plasma by HPLC-triple quadrupole MS with electrospray ionization (ESI) in selected reaction monitoring (SRM) mode.
생화학적/생리학적 작용
VR1 vanilloid receptor agonist.
결합
Capsaicin analog.
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 2 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
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
이미 열람한 고객
Optimization of high-performance liquid chromatographic parameters for the determination of capsaicinoid compounds using the simplex method.
Analytical Sciences, 18(6), 661-665 (2002)
Determination of capsaicinoids in salsa by liquid chromatography and enzyme immunoassay.
Journal of AOAC (Association of Official Analytical Chemists) International, 85(1), 82-85 (2002)
Determination of capsaicin, nonivamide, and dihydrocapsaicin in blood and tissue by liquid chromatography-tandem mass spectrometry.
Journal of Analytical Toxicology, 26(6), 313-319 (2002)
Molecules (Basel, Switzerland), 16(10), 8919-8929 (2011-10-26)
The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 878(24), 2292-2297 (2010-07-24)
A rapid, simple and sensitive HPLC-ESI-MS/MS method was developed for the simultaneous determination of capsaicin and dihydrocapsaicin in rat plasma. Plasma samples containing capsaicin, dihydrocapsaicin and phenacetin (internal standard) were prepared based on a simple protein precipitation by the addition
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