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°C (melting range <5°C) |
| 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. |
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