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Merck

03813

Dihydrocapsaicin

analytical standard

Sinónimos:

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

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Fórmula empírica (notación de Hill):
C18H29NO3
Número CAS:
19408-84-5
Peso molecular:
307.43
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
329747816
MDL number:
MFCD00057794
Beilstein/REAXYS Number:
2815150

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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

100

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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.

Other Notes

Capsaicin analog.

pictograms

Skull and crossbones
GHS06

signalword

Danger

Hazard Classifications

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

target_organs

Respiratory system

Clase de almacenamiento

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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Certificados de análisis (COA)

Lot/Batch Number
WXBF6912V
WXBF5568V
WXBF3368V
WXBF1861V
BCCG9586

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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)
Eslam El Nebrisi et al.
Frontiers in pharmacology, 11, 1274-1274 (2020-09-29)
In this study, effects of capsaicin, an active ingredient of the capsicum plant, were investigated on human 5-hydroxytryptamine type 3 (5-HT3) receptors. Capsaicin reversibly inhibited serotonin (5-HT)-induced currents recorded by two-electrode voltage clamp method in Xenopus oocytes. The inhibition was
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