404-86-4 Capsaicin

Superiority:

Product Name: Capsaicin
Synonyms: (E)-8-METHYL-NON-6-ENOIC ACID 4-HYDROXY-3-METHOXY-BENZYLAMIDE;(E)-CAPSAICIN;(E)-N-([4-HYDROXY-3-METHOXYPHENYL]METHYL)8-METHYL-6-NONEAMIDE;(E)-N-[(4-HYDROXY-3-METHOXYPHENYL)METHYL]-8-METHYL-6-NONENAMIDE;CAPSAICIN;CAPSAICINE;CAPSAICIN, NATURAL;FEMA 3404
CAS: 404-86-4
MF: C18H27NO3
MW: 305.41
EINECS: 206-969-8
Product Categories: INORGANIC & ORGANIC CHEMICALS;Anilines, Aromatic Amines and Nitro Compounds;Miscellaneous Natural Products;Natural Plant Extract;Intermediates & Fine Chemicals;Pharmaceuticals;Vanilloid/TRPV channel;chemical reagent;pharmaceutical intermediate;phytochemical;reference standards from Chinese medicinal herbs (TCM).;standardized herbal extract;NEURELAN;natural product;food additive;Inhibitors;Amines;Aromatics;Alkaloid;Amides;Bioactive Small Molecules;Building Blocks;Carbonyl Compounds;C-CH;Cell Biology;Chemical Synthesis;Nutrition Research;Organic Building Blocks;Phytochemicals by Chemical Classification;Phytochemicals by Plant (Food/Spice/Herb);Zingiber officinale (Ginger);API;Herb extract
Mol File: 404-86-4.mol

Capsaicin Chemical Properties
Melting point  62-65 °C(lit.)
Boiling point  210-220 C
density  1.1037 (rough estimate)
FEMA  3404 | CAPSAICIN
refractive index  1.5100 (estimate)
Fp  113 °C
storage temp.  2-8°C
solubility  H2O: insoluble
pka 9.76±0.20(Predicted)
form  Off-white solid
Water Solubility  insoluble
Merck  14,1768
BRN  2816484
Stability: Stable. Incompatible with strong oxidizing agents.
InChIKey YKPUWZUDDOIDPM-SOFGYWHQSA-N
CAS DataBase Reference 404-86-4(CAS DataBase Reference)
EPA Substance Registry System Capsaicin (404-86-4)
Safety Information
Hazard Codes  T,T+
Risk Statements  25-37/38-41-42/43-36/37/38
Safety Statements  22-26-28-36/39-45-36/37/39
RIDADR  UN 2811 6.1/PG 2
WGK Germany  3
RTECS  RA8530000
F  10-21
HazardClass  6.1(a)
PackingGroup  II
HS Code  29399990
Hazardous Substances Data 404-86-4(Hazardous Substances Data)
Toxicity LD50 oral in mouse: 47200ug/kg

Description Capsaicin is the main chemical that makes chili peppers hot. Capsaicin is an animal repellent that is also used against insects and mites. Capsaicin was first registered for use in the United States in 1962. The U.S. Environmental Protection Agency considers it to be a biochemical pesticide because it is a naturally occurring substance.