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03813

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Dihydrocapsaicin

analytical standard

Synonym(s):

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

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About This Item

Empirical Formula (Hill Notation):
C18H29NO3
CAS Number:
Molecular Weight:
307.43
Beilstein:
2815150
MDL number:
UNSPSC Code:
85151701
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

Assay

≥97.0% (HPLC)

shelf life

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

storage temp.

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

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General description

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.

Biochem/physiol Actions

VR1 vanilloid receptor agonist.

Linkage

Capsaicin analog.

Pictograms

Skull and crossbones

Signal Word

Danger

Hazard Statements

Hazard Classifications

Acute Tox. 2 Oral - Eye Irrit. 2 - Skin Irrit. 2 - 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)

Not applicable

Flash Point(C)

Not applicable


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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
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)
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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