Capsaicinoids & Capsaicin
Capsaicinoids are substances extracted from pepper that produce the unique, spicy taste. Capsaicinoids are composed of 14 compounds, mainly capsaicin (8-Methyl-N-vanillyl-6-nonenamide, C18H27NO3, MW 305.4) and Dihydrocapsaicin(8-Methyl-N-vanillyl-6-nonanamide, C18H29NO3,MW 307.4).
Capsaicinoid
Capsaicin (R= ) Dihydrocapsaicin (R= ) Nordihydrocapsaicin (R= )
The capsaicinoids we offer are extracted from pepper fruits by a patent method that we developed, and fully conform to USP 27 (2004). Currently our production capacity of capsaicinoids is 1,500Kg every year.
Specification
Appearance |
white or light yellow acicular crystals |
capsaicinoids |
total 95% |
capsaicin: >60% dihydrocapsaicin: >20% other capsaicinoids: <10% |
Melting point |
57~66癈 (melting range <5癈) |
Ash |
<1.0% |
Water |
<1.0% |
Solvent residue |
none |
Use: in antiinflammatory medication for arthritis, muscle pain, exercise injury, etc.; as biocidal additive in ship coating and heat exchanger coating; pest repellent.
Besides capsaicinoids, we also offer capsaicin (purity ≥97%). Chemical name: trans-8-Methyl-N-vanillyl-6-nonenamide Molecular weight: 305.4 Molecular formula: C18H27NO3 Appearance: white acicular crystals
Use: as antiinflammatory drug (capsaicin is more potent than ibuprofen and non-addictive); narcotic. |