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Capsaicinoid
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seat: Beijing
Validity to: Long-term effective
Last update: 2017-12-21 08:53
Browse the number: 135
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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℃ (melting range <5℃)
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.

Capsaicin

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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Capsaicinoid

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