Capsaicin beta-D-Glucopyranoside manufacturers
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| | Capsaicin beta-D-Glucopyranoside Basic information |
| Product Name: | Capsaicin beta-D-Glucopyranoside | | Synonyms: | Capsaicin βCapsaicin beta-D-Glucopyranoside;Capsaicin β-D-Glucopyranoside;-D-Glucopyranoside;Capsaicin β-D-Glucopyranoside >;6-Nonenamide, N-[[4-(β-D-glucopyranosyloxy)-3-methoxyphenyl]methyl]-8-methyl-, (6E)-;(6E)-N-[(3-methoxy-4-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}phenyl)methyl]-8-methylnon-6-enamide;(E)-N-[[3-methoxy-4-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]methyl]-8-methylnon-6-enamide | | CAS: | 153409-16-6 | | MF: | C24H37NO8 | | MW: | 467.55 | | EINECS: | | | Product Categories: | | | Mol File: | 153409-16-6.mol |  |
| | Capsaicin beta-D-Glucopyranoside Chemical Properties |
| Boiling point | 709.4±60.0 °C(Predicted) | | density | 1.224±0.06 g/cm3(Predicted) | | storage temp. | <0°C | | form | powder to crystal | | pka | 12.81±0.70(Predicted) | | color | White to Almost white |
| | Capsaicin beta-D-Glucopyranoside Usage And Synthesis |
| Uses | Capsaicin β-D-glucopyranoside is a glucoside converted by Capsaicin. Capsaicin is the active ingredient of chili peppers and gives them the characteristic pungent flavor[1][2]. | | References | [1] Higashiguchi F, et al. Purification and structure determination of glucosides of capsaicin and dihydrocapsaicin from various Capsicum fruits. J Agric Food Chem. 2006;54(16):5948-5953. DOI:10.1021/jf0607720
[2] Sharma SK, et al. Mechanisms and clinical uses of capsaicin. Eur J Pharmacol. 2013;720(1-3):55-62. DOI:10.1016/j.ejphar.2013.10.053 |
| | Capsaicin beta-D-Glucopyranoside Preparation Products And Raw materials |
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