N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide
dihydrocapsaicin
CAS: 19408-84-5
Molecular Formula: C18H29NO3
N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide - Names and Identifiers
| Name | dihydrocapsaicin |
| Synonyms | FEMA 2787 FEMA 3404 CAPSAICINE (E)-CAPSAICIN dihydrocapsaicin CAPSAICIN, NATURAL 8-methyl-N-vanillylnonanamide N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide N-[(4-HYDROXY-3-METHOXYPHENYL)METHYL]-8-METHYL-6E-NONENAMIDE (E)-N-([4-HYDROXY-3-METHOXYPHENYL]METHYL)8-METHYL-6-NONEAMIDE (E)-8-METHYL-NON-6-ENOIC ACID 4-HYDROXY-3-METHOXY-BENZYLAMIDE |
| CAS | 19408-84-5 |
| EINECS | 606-308-7 |
| InChI | InChI=1/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) |
| InChIKey | XJQPQKLURWNAAH-UHFFFAOYSA-N |
N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide - Physico-chemical Properties
| Molecular Formula | C18H29NO3 |
| Molar Mass | 307.43 |
| Density | 1.026±0.06 g/cm3(Predicted) |
| Melting Point | 62-65°C(lit.) |
| Boling Point | 497.4±35.0 °C(Predicted) |
| Flash Point | 254.6°C |
| Solubility | Soluble in methanol and ethanol |
| Vapor Presure | 1.61E-10mmHg at 25°C |
| Appearance | White crystal |
| BRN | 2815150 |
| pKa | 9.76±0.20(Predicted) |
| Storage Condition | Sealed in dry,2-8°C |
| Refractive Index | 1.51 |
| MDL | MFCD00057794 |
| Physical and Chemical Properties | White crystalline powder, soluble in methanol ethanol, derived from pepper. |
| Use | Capsaicin has a strong analgesic and anti-inflammatory effect, a pest repellent, an active ingredient that prevents the attachment of marine organisms. |
N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide - Risk and Safety
| Hazard Symbols | T - Toxic |
| Risk Codes | R25 - Toxic if swallowed R37/38 - Irritating to respiratory system and skin. R41 - Risk of serious damage to eyes R42/43 - May cause sensitization by inhalation and skin contact. R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S22 - Do not breathe dust. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S28 - After contact with skin, wash immediately with plenty of soap-suds. S36/39 - S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. |
| UN IDs | UN 2811 6.1/PG 2 |
| WGK Germany | 3 |
| RTECS | RA8530000 |
| FLUKA BRAND F CODES | 10-21 |
| HS Code | 29399990 |
| Hazard Class | 6.1(a) |
| Packing Group | II |
N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide - Reference
| Reference Show more | 1. He Shuai, Xie Dingyuan. Detection of Capsaicin Substances in Zhejiang Cuisine and Analysis of Spicy Flavor Characteristics [J]. Food Industry Science and Technology, 2016, 37(004):80-86. 2. He Shuai, john young, Ye Xiaoqing, et al. Analysis of Spicy Flavor Characteristics and Related Flavor Types of Hunan Famous Cuisine [J]. Chinese Seasoning, 2016 (Phase 6):6-10. 3. Wang Lin, fan Gang, Xie Dingyuan, et al. Study on the Influence of Cooking and Storage Conditions of Dishes on Their Taste Substance Content [J]. Chinese Seasoning, 2019(8):27-36. 4. Fang Linming, Tao Tangping, Zhu Zide, Wu Wenyan, Chen Huide. Determination of Capsaicin Compounds in Food by High Performance Liquid Chromatography [J]. Food Technology, 2020,45(06):361-365. 5. Yu Yonghao, Xie Dingyuan, Fang Yan, Fan Gang, Ding Lu. Optimization and Test of Orthogonal Experiment for Separation of Capsaicin from Capsaicin Oil by Solid Phase Extraction [J]. Chinese Seasoning, 2020,45(12):6-12. 6. Li Weiqin. Study on Halting Release and Rapid Detection of Capsicum Alkalis in Dry Red Pepper [D]. Huazhong Agricultural University, 2020. |
N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide - Reference Information
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| Overview | The total alkali of capsicum is capsaicin (Capsaicin,60-70%), dihydrocapsaicin (Dihydrocapsaicin,20-30%) and more than ten analogs, but capsaicin is generally used in medical research. Because the structure and physical and chemical properties of capsaicin analogs are very close, it is difficult to separate monomer compounds. Dihydrocapsaicin content has a great influence on the overall spicy quality and taste of chili, and is one of the important indicators to evaluate the quality of chili. Using traditional chemical analysis methods, such as high performance liquid chromatography and ultraviolet spectrophotometry to determine the content of dihydrocapsaicin, is a destructive analysis, and the experimental drugs used are expensive, the experimental operation is complex, time-consuming and laborious. Near-infrared spectroscopy has the advantages of fast analysis speed, no damage to samples, simple operation, good stability, and high efficiency. It has been widely used in the quality analysis of fruit and vegetable products. |
| biological activity | Dihydrocapsaicin is a natural capsaicin, a selective TRPV1 agonist, and can increase p-Akt levels. Dihydrocapsaicin can enhance hypothermia-induced neuroprotection. |
| use | capsaicin has strong analgesic and anti-inflammatory effects, pest repellent, non-toxic biological antifouling paint made of active ingredients that prevent marine organisms from attaching. VR1 capsaicin receptor agonist. |
Last Update：2024-04-09 20:02:46
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Product Name: Capsaicin Impurity 1 (Dihydro Capsaicin) Visit Supplier Webpage Request for quotationCAS: 19408-84-5
Tel: 0714-3999186
Email: 2853786052@qq.com
Mobile: 86+15671228036
QQ: 2853786052
Wechat: 15671228036
Spot supply
Product Name: Dihydrocapsaicin Visit Supplier Webpage Request for quotationCAS: 19408-84-5
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
Wechat: 18301782025
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