Capsaicin
SIAL/12084 - analytical standard
Synonym: 8-Methyl-N-vanillyl-trans-6-nonenamide
CAS Number: 404-86-4
Empirical Formula (Hill Notation): C18H27NO3
Molecular Weight: 305.41
EC Number: 206-969-8
MDL Number: MFCD00017259
Linear Formula: (CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3)
Product Type: Chemical
| application(s) | cleaning products cosmetics flavors and fragrances food and beverages forensics and toxicology personal care pharmaceutical (small molecule) |
| assay | ≥98.5% (HPLC) |
| description | analytical standard for food analysis |
| format | neat |
| grade | analytical standard |
| InChI | 1S/C18H27NO3/c1-14(2)8-6- |
| InChI key | YKPUWZUDDOIDPM-SOFGYWHQSA |
| mp | 62-65 °C (lit.) |
| Quality Level | 100  |
| shelf life | limited shelf life, expiry date on the label |
| SMILES string | COc1cc(CNC(=O)CCCCC=CC( |
| solubility | H2O: insoluble |
| storage temp. | 2-8°C |
| technique(s) | gas chromatography (GC): suitable |
| HPLC: suitable |
| Application: | This analytical standard was used as follows:• Determination of capsaicin in samples of chili pepper, black pepper powder, and chili pepper sauce by cyclic voltammetry using an office paper-based carbon black-screen printed electrode (CB-SPE) • Development of an electrochemical sensor based on Ag/Ag2O-loaded poly(sodium-4-styrenesulf • Multi-residue analysis of six capsaicinoids in green bell pepper samples using an online supercritical fluid extraction combined with reverse phase-liquid chromatography-tandem mass spectrometry (RP-LC-MS/MS) • Evaluation of an immunoaffinity chromatography (IAC) based cleanup using polyclonal antibodies (pAb) for the determination of capsaicin and dihydrocapsaicin in different types of vegetable oil samples by LC-MS/MS • Thin layer chromatographic (TLC) separation and determination of capsaicin in ethanolic extracts of Capsicum annum Linn |
| Biochem/physiol Actions: | Prototype vanilloid receptor agonist. Neurotoxin; activates sensory neurons that give rise to unmyelinated C-fibers, many of which contain substance P. Topical application desensitizes the sensory nerve endings giving a paradoxical antinociceptive effect; systemic administration can be neurotoxic to capsaicin-sensitive cells, especially in newborn animals. Active component of chili peppers. |
| Features and Benefits: | Superior quality of pure E-Capsaicin, with a guaranteed assay of =99.0% by HPLC. |
| Other Notes: | Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support. |
| Packaging: | Bottomless glass bottle. Contents are inside inserted fused cone. |
| Symbol |    GHS05,GHS06,GHS08 |
| Signal word | Danger |
| Hazard statements | H300 - H315 - H317 - H318 - H334 - H335 |
| Precautionary statements | P261 - P280 - P301 + P310 - P302 + P352 - P304 + P340 + P312 - P305 + P351 + P338 |
| Hazard Codes | T |
| Risk Statements | 25-36/37/38-42/43 |
| Safety Statements | 22-26-28-36/39-45 |
| RIDADR | UN 1544PSN1 6.1 / PGIII |
| WGK Germany | WGK 3 |
| Flash Point(F) | 235.4 °F - closed cup |
| Flash Point(C) | 113 °C - closed cup |
| Purity | ≥98.5% (HPLC) |
| mp | 62-65 °C (lit.) |
| Storage Temp. | 2-8°C |
| UNSPSC | 41116107 |