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03813

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Dihydrocapsaicin

analytical standard

Synonyme(s) :

6,7-Dihydrocapsaicin, 8-Methyl-N-vanillylnonanamide, N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methylnonenamide

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About This Item

Formule empirique (notation de Hill):
C18H29NO3
Numéro CAS:
19408-84-5
Poids moléculaire :
307.43
Numéro Beilstein :
2815150
Numéro MDL:
MFCD00057794
Code UNSPSC :
85151701
ID de substance PubChem :
329747816
Nomenclature NACRES :
NA.24

Qualité

analytical standard

Niveau de qualité

100

Pureté

≥97.0% (HPLC)

Durée de conservation

limited shelf life, expiry date on the label

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Format

neat

Température de stockage

2-8°C

Chaîne SMILES 

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)

Clé InChI

XJQPQKLURWNAAH-UHFFFAOYSA-N

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Description générale

Dihydrocapsaicin belongs to the capsaicinoid group of compounds which are responsible for the pungency of capsicum fruits.

Application

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.

Actions biochimiques/physiologiques

VR1 vanilloid receptor agonist.

Liaison

Capsaicin analog.

Pictogrammes

Skull and crossbones
GHS06

Mention d'avertissement

Danger

Mentions de danger

H300,H315,H319,H335

Classification des risques

Acute Tox. 2 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Organes cibles

Respiratory system

Code de la classe de stockage

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

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Certificats d'analyse (COA)

Lot/Batch Number
WXBF3368V
WXBF1861V
BCCG9586
BCCF4470
BCCF0101

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Dihydrocapsiate analytical standard

Supelco

05088

Dihydrocapsiate

N-Vanillylnonanamide ≥97%, powder

Sigma-Aldrich

V9130

N-Vanillylnonanamide

Capsaicin natural

Sigma-Aldrich

360376

Capsaicin

Capsaicin from Capsicum sp., ≥50% (HPLC)

Sigma-Aldrich

21750

Capsaicin

Dehydroandrographolide phyproof® Reference Substance

PHL89623

Dehydroandrographolide

Capsaicin European Pharmacopoeia (EP) Reference Standard

Y0000671

Capsaicin

Capsaicin An active constituent of cayenne pepper with excitatory and desensitizing effects on a subset of primary afferent sensory neurons.

Sigma-Aldrich

211275

Capsaicin

Optimization of high-performance liquid chromatographic parameters for the determination of capsaicinoid compounds using the simplex method.
Karnka, et al.
Analytical Sciences, 18(6), 661-665 (2002)
Determination of capsaicinoids in salsa by liquid chromatography and enzyme immunoassay.
Perkins, et al.
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.
Reilly, et al.
Journal of Analytical Toxicology, 26(6), 313-319 (2002)
Boyeon Park et al.
Journal of microbiology and biotechnology, 29(10), 1580-1590 (2019-09-03)
Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples
Xinli Mao et al.
Molecular medicine reports, 17(4), 6116-6121 (2018-02-14)
Capsaicin is a principal component of hot red peppers and chili peppers. Previous studies have reported that capsaicin exhibits antitumor functions in a variety of tumor models. Although various mechanisms underlying the capsaicin‑mediated inhibition of tumor growth have been demonstrated
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