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Merck

03813

Dihydrocapsaicin

analytical standard

Synonyme(s) :

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

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A propos de cet article

Formule empirique (notation de Hill) :
C18H29NO3
Numéro CAS:
Poids moléculaire :
307.43
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
2815150
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Nom du produit

Dihydrocapsaicin, analytical standard

SMILES string

COc1cc(CNC(=O)CCCCCCC(C)C)ccc1O

InChI key

XJQPQKLURWNAAH-UHFFFAOYSA-N

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)

grade

analytical standard

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

Quality Level

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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.

General description

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

Other Notes

Capsaicin analog.

pictograms

Skull and crossbones

signalword

Danger

Hazard Classifications

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

target_organs

Respiratory system

Classe de stockage

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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Consulter la Bibliothèque de documents

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)
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)
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
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)
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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