404-86-4 Capsaicin factory Capsaicin 404-86-4 in China

404-86-4 Capsaicin factory Capsaicin 404-86-4 in China

Min.Order / FOB Price:Get Latest Price

1 Kilogram	Negotiable

1 Kilogram

Negotiable

Min.Order :1 Kilogram
Purity: 99%
Payment Terms : L/C,T/T,Other

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404-86-4 Capsaicin factory Capsaicin 404-86-4 in China Capsaicin 404-86-4

Quick Details

Appearance:Light yellow to white crystal powder
Application:Plant extract
PackAge:1 kg/bag,or according to the requirements of the customers
ProductionCapacity:2000|Metric Ton|Year
Storage:Keep undercool, dry and well ventilated warehouses, guard against fire
Transportation:by sea or by air

Superiority:

404-86-4 Capsaicin factory Capsaicin 404-86-4 in China

An overview of the

Natural Capsaicinoids are a series of analogs. There are 19 known analogs, all of which share a common structure. They were first extracted from chili peppers in 1876 by Thresh, for their spicy flavor. It has functions of analgesia, anticancer, regulating blood fat, anti-bacterial and anti-inflammatory, weight loss, anti-fatigue, analgesia, antipruritic, anti-inflammatory, antioxidant, myocardial protection and blood pressure regulation, etc. It can also lead to skin blood vessel dilation, improve microcirculation, and produce a series of physiological reactions and repellent effects on humans and animals with its irritating and spicy taste. Therefore, it has a wide range of applications, mainly used in medical, cosmetic, biological control, food additives, military and other fields.

The physical and chemical properties

Capsaicin, the nature of the kind of material is very similar with capsaicin, capsaicin is tasted a flake or needle colorless crystalline monoclinic rectangle, melting point 65 ℃, boiling point of 210-220 ℃, soluble in ethanol, ethyl ether, acetone, benzene, and chloroform and other organic solvent and hot water and dilute alkali solution, slightly soluble in carbon disulfide, hardly soluble in cold water, capsaicin is a class of stable chemical properties, minimal loss in various organic solvent extraction process, it will produce irritating steam at high temperature.

In an alkali solution, thalidomide is hydrolyzed to vanillin amine and decanoic acid in small amounts. Easy to crystalline in ether, petroleum ether. Capsaicin is weakly acidic because of its light phenolic group and can react with Philin reagent.

Because the nitrogen atoms in the capsaicin molecules exist in the form of phthalamide bonds, the alkalinity almost disappears and cannot react with the acid. Low concentration capsaicin often forms a purple oil solution with pigment, glycoside and phospholipid.

Details:

English synonyms :(E) -8-methyl-non-6-enoicacid4-hydroxy-3-methoxy-benzylamide; (E)-CAPSAICIN; (E)-N-([4-HYDROXY-3-METHOXYPHENYL]METHYL)8-METHYL-6-NONEAMIDE; (E)-N-[(4-HChemicalbookYDROXY-3-METHOXYPHENYL)METHYL]-8-METHYL-6-NONENAMIDE; CAPSAICIN; CAPSAICINE; CAPSAICIN,NATURAL; FEMA3404

CAS no. : 404-86-4

Molecular formula: C18H27NO3

Molecular weight: 305.41

EINECS no. : 206-969-8

source

Capsaicin is a vanillamide alkaloid widely found in plants of the genus Capsaicin, especially chilipepper. Annual or limited perennial in plant form; High 40-80 cm; Stem branches slightly zigzag. Leaves alternate, twin-like or clustered, rectangular ovate or ovate-lanceolate, 4 ~ 13cm long, 1.5 ~ 4cm wide, apical acuminate, base narrowly cuneate; Petiole length 4 ~ 7cm. Flowers solitary, bent; Calyx cup-shaped, inconspicuous 5-dentate; Corolla white, lobes ovate; Anthers grayish purple. Fruiting stem stout, pendulous; The fruit is finger-like, apically acuminate and often curved, green when not ripe, ripe to red, orange or fuchsia, spicy. Seeds flat Chemicalbook renal, 3 ~ 5mm long, pale yellow. Flowering and flowering may to November.

Chemical composition

Natural Capsaicinoids are made up of a series of similar compounds. Nineteen analogues have been found, all of which share a common part of the structure and all of which have a spicy taste. It is mainly composed of 69% capsaicin, 22% dihydrocapsaicin, 7% Nordi-hydrocapsaicin, homodihydrocapsaicin and 1% homcapsaicin. The content of capsaicin and dihydrocapsaicin accounted for more than 90% of the total capsaicin content.

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