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PHR1450

Supelco

Capsaicin

Pharmaceutical Secondary Standard; Certified Reference Material

Synonym(s):

Capsaicin, 8-Methyl-N-vanillyl-trans-6-nonenamide

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About This Item

Linear Formula:
(CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3)
CAS Number:
404-86-4
Molecular Weight:
305.41
Beilstein:
2816484
EC Number:
206-969-8
MDL number:
MFCD00017259
UNSPSC Code:
41116107
PubChem Substance ID:
329822610
NACRES:
NA.24
Pricing and availability is not currently available.

grade

certified reference material
pharmaceutical secondary standard

Quality Level

300

Agency

traceable to Ph. Eur. Y0000671
traceable to USP 1091108

API family

capsaicin

CofA

current certificate can be downloaded

packaging

pkg of 1 g

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

mp

62-65 °C (lit.)

application(s)

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)

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General description

Capsaicin is an alkaloid occurring naturally in pepper plants related to Capsicum annuum. It is the major ingredient responsible for the hot pungent taste in chillies.[1]
Pharmaceutical secondary standards for application in quality control, provide pharma laboratories and manufacturers with a convenient and cost-effective alternative to the preparation of in-house working standards.

Application

These Secondary Standards are qualified as Certified Reference Materials. These are suitable for use in several analytical applications including but not limited to pharma release testing, pharma method development for qualitative and quantitative analyses, food and beverage quality control testing, and other calibration requirements.

Biochem/physiol Actions

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.
Prototype vanilloid receptor agonist; neurotoxin. Active component of chili peppers.

Analysis Note

These secondary standards offer multi-traceability to the USP, EP and BP primary standards, where they are available.

Other Notes

This Certified Reference Material (CRM) is produced and certified in accordance with ISO 17034 and ISO/IEC 17025. All information regarding the use of this CRM can be found on the certificate of analysis.

Footnote

To see an example of a Certificate of Analysis for this material enter LRAA2843 in the slot below. This is an example certificate only and may not be the lot that you receive.

related product

Product No.
Description
Pricing

Signal Word

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

Storage Class Code

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

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Certificates of Analysis (COA)

Lot/Batch Number

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Björn Rathsman et al.
Diabetologia, 57(8), 1703-1710 (2014-05-08)
We investigated skin microcirculation and its association with HbA1c and the incidence of ischaemic foot ulcer in patients with type 1 diabetes formerly randomised (1982-1984) to intensified conventional treatment (ICT) or standard treatment (ST) with insulin for a mean of
K Ibrahimi et al.
Cephalalgia : an international journal of headache, 34(7), 514-522 (2014-01-07)
During migraine, trigeminal sensory nerve terminals release calcitonin gene-related peptide (CGRP), inducing nociception and vasodilation. Applied on the skin, capsaicin activates the transient receptor potential vanilloid type 1 (TRPV1) channel and releases CGRP from sensory nerve terminals, thus increasing dermal
Takayoshi Sumioka et al.
Investigative ophthalmology & visual science, 55(5), 3295-3302 (2014-05-02)
To examine whether the absence or blockage of an ion channel receptor, transient receptor potential vanilloid subtype 1 (TRPV1), affects the healing of an epithelial injury using an experimental model of an epithelial defect in animal cornea. The expression of
Andrew R Segerdahl et al.
Nature neuroscience, 18(4), 499-500 (2015-03-10)
Several brain regions have been implicated in human painful experiences, but none have been proven to be specific to pain. We exploited arterial spin-labeling quantitative perfusion imaging and a newly developed procedure to identify a specific role for the dorsal
Zhong-Qiu Zhao et al.
The Journal of neuroscience : the official journal of the Society for Neuroscience, 34(37), 12402-12414 (2014-09-12)
We previously showed that gastrin-releasing peptide receptor (GRPR) in the spinal cord is important for mediating nonhistaminergic itch. Neuromedin B receptor (NMBR), the second member of the mammalian bombesin receptor family, is expressed in a largely nonoverlapping pattern with GRPR
View All Related Papers

Questions

  1. I would like to ask that Capsaicin (PHR1450) can be used to apply in food products? Thank you!

    1 answer

    1. These Secondary Standards are qualified as Certified Reference Materials. These are suitable for use in several analytical applications including but not limited to pharma release testing, pharma method development for qualitative and quantitative analyses, food and beverage quality control testing, and other calibration requirements.

      This product is intended primarily for laboratory research purposes and, unless otherwise stated. This product is not to be used for any other purposes, including but not limited to, in vitro diagnostic purposes, in foods, drugs, medical devices or cosmetics for humans or animals or for commercial purposes. This product can be used for the testing of food and beverages but not for consumption purposes.

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