Name | dihydrocapsaicin |
Synonyms | FEMA 2787 FEMA 3404 CAPSAICINE (E)-CAPSAICIN dihydrocapsaicin CAPSAICIN, NATURAL 8-methyl-N-vanillylnonanamide N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide N-[(4-HYDROXY-3-METHOXYPHENYL)METHYL]-8-METHYL-6E-NONENAMIDE (E)-N-([4-HYDROXY-3-METHOXYPHENYL]METHYL)8-METHYL-6-NONEAMIDE (E)-8-METHYL-NON-6-ENOIC ACID 4-HYDROXY-3-METHOXY-BENZYLAMIDE |
CAS | 19408-84-5 |
EINECS | 606-308-7 |
InChI | InChI=1/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) |
InChIKey | XJQPQKLURWNAAH-UHFFFAOYSA-N |
Molecular Formula | C18H29NO3 |
Molar Mass | 307.43 |
Density | 1.026±0.06 g/cm3(Predicted) |
Melting Point | 62-65°C(lit.) |
Boling Point | 497.4±35.0 °C(Predicted) |
Flash Point | 254.6°C |
Solubility | Soluble in methanol and ethanol |
Vapor Presure | 1.61E-10mmHg at 25°C |
Appearance | White crystal |
BRN | 2815150 |
pKa | 9.76±0.20(Predicted) |
Storage Condition | Sealed in dry,2-8°C |
Refractive Index | 1.51 |
MDL | MFCD00057794 |
Physical and Chemical Properties | White crystalline powder, soluble in methanol ethanol, derived from pepper. |
Use | Capsaicin has a strong analgesic and anti-inflammatory effect, a pest repellent, an active ingredient that prevents the attachment of marine organisms. |
Hazard Symbols | T - Toxic |
Risk Codes | R25 - Toxic if swallowed R37/38 - Irritating to respiratory system and skin. R41 - Risk of serious damage to eyes R42/43 - May cause sensitization by inhalation and skin contact. R36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S22 - Do not breathe dust. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S28 - After contact with skin, wash immediately with plenty of soap-suds. S36/39 - S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. |
UN IDs | UN 2811 6.1/PG 2 |
WGK Germany | 3 |
RTECS | RA8530000 |
FLUKA BRAND F CODES | 10-21 |
HS Code | 29399990 |
Hazard Class | 6.1(a) |
Packing Group | II |
Reference Show more | 1. He Shuai, Xie Dingyuan. Detection of Capsaicin Substances in Zhejiang Cuisine and Analysis of Spicy Flavor Characteristics [J]. Food Industry Science and Technology, 2016, 37(004):80-86. 2. He Shuai, john young, Ye Xiaoqing, et al. Analysis of Spicy Flavor Characteristics and Related Flavor Types of Hunan Famous Cuisine [J]. Chinese Seasoning, 2016 (Phase 6):6-10. 3. Wang Lin, fan Gang, Xie Dingyuan, et al. Study on the Influence of Cooking and Storage Conditions of Dishes on Their Taste Substance Content [J]. Chinese Seasoning, 2019(8):27-36. 4. Fang Linming, Tao Tangping, Zhu Zide, Wu Wenyan, Chen Huide. Determination of Capsaicin Compounds in Food by High Performance Liquid Chromatography [J]. Food Technology, 2020,45(06):361-365. 5. Yu Yonghao, Xie Dingyuan, Fang Yan, Fan Gang, Ding Lu. Optimization and Test of Orthogonal Experiment for Separation of Capsaicin from Capsaicin Oil by Solid Phase Extraction [J]. Chinese Seasoning, 2020,45(12):6-12. 6. Li Weiqin. Study on Halting Release and Rapid Detection of Capsicum Alkalis in Dry Red Pepper [D]. Huazhong Agricultural University, 2020. |