| 货号 (SKU) | 包装规格 | 是否现货 | 价格 | 数量 |
|---|---|---|---|---|
| D110201-20mg |
20mg |
现货  |
|
| 别名 | 二氢辣椒素 |
|---|---|
| 英文别名 | DIHYDROCAPSAICIN (CONSTITUENT OF CAPSICUM) | D77924 | HMS3649N17 | NCGC00015645-02 | AKOS016009558 | CCRIS1589 | Dihydrocapsaicin, Nonanamide, 8-methyl-N-vanillyl- (7CI,8CI); 6,7-Dihydrocapsaicin; Capsaicin, dihydro-; Dihydrocapsaicin | FT-0624952 | Mexil |
| 规格或纯度 | 分析标准品 |
| 英文名称 | Dihydrocapsaicin |
| 储存温度 | 2-8°C储存 |
| 运输条件 | 冰袋运输 |
| 产品介绍 |
辣椒素类似物。VR1辣椒素受体激动剂。 |
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| 作用机制 | Action Type | target ID | Target Name | Target Type | Target Organism | Binding Site Name | 参考文献 |
|---|
| 分子类型 | 小分子 |
|---|---|
| IUPAC Name | N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methylnonanamide |
| INCHI | InChI=1S/C18H29NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h10-12,14,20H,4-9,13H2,1-3H3,(H,19,21) |
| InChi Key | XJQPQKLURWNAAH-UHFFFAOYSA-N |
| Canonical SMILES | CC(C)CCCCCCC(=O)NCC1=CC(=C(C=C1)O)OC |
| Isomeric SMILES | CC(C)CCCCCCC(=O)NCC1=CC(=C(C=C1)O)OC |
| WGK Germany | 3 |
| RTECS | RA5998000 |
| PubChem CID | 107982 |
| UN Number | 3462 |
| 分子量 | 307.43 |
| Beilstein号 | 2815150 |
| 分子量 | 307.400 g/mol |
|---|---|
| XLogP3 | 4.400 |
| 氢键供体数Hydrogen Bond Donor Count | 2 |
| 氢键受体数Hydrogen Bond Acceptor Count | 3 |
| 可旋转键计数Rotatable Bond Count | 10 |
| 精确质量Exact Mass | 307.215 Da |
| 单同位素质量Monoisotopic Mass | 307.215 Da |
| 拓扑极表面积Topological Polar Surface Area | 58.600 Ų |
| 重原子数Heavy Atom Count | 22 |
| 形式电荷Formal Charge | 0 |
| 复杂度Complexity | 307.000 |
| 同位素原子数Isotope Atom Count | 0 |
| 定义的原子立体中心计数Defined Atom Stereocenter Count | 0 |
| 未定义的原子立体中心计数Undefined Atom Stereocenter Count | 0 |
| 定义的键立体中心计数Defined Bond Stereocenter Count | 0 |
| 未定义的键立体中心计数Undefined Bond Stereocenter Count | 0 |
| 所有立体化学键的总数The total count of all stereochemical bonds | 0 |
| 共价键合单元计数Covalently-Bonded Unit Count | 1 |
| 象形图 | GHS06 |
|---|---|
| 信号词 | Danger |
| 危险声明 |
H315: 引起皮肤刺激 H319: 引起严重眼睛刺激 H335: 可能引起呼吸道刺激 H301: 吞咽会中毒 |
| 预防措施声明 |
P261: 避免吸入灰尘/烟雾/气体/雾/蒸汽/喷雾 P305+P351+P338: 如进入眼睛：用水小心冲洗几分钟。如戴隐形眼镜并可方便地取出，取出隐形眼镜。继续冲洗。 P301+P310: 如误吞咽：立即呼叫急救中心/医生。 |
| WGK Germany | 3 |
| RTECS | RA5998000 |
| 个人防护装备 | Eyeshields,Faceshields,Gloves,type P2 (EN 143) respirator cartridges |
| Purity(HPLC) | 95-100（%） |
|---|---|
| Appearance（D110201) | White to Off-White Powder or Solid or Chunks |
| NMR (1H-NMR) | complies |
通过匹配包装上的批号来查找并下载产品的 COA，每批产品都进行了严格的验证，您可放心使用！
| 批号(Lot Number) | 证书类型 | 日期 | 货号 |
|---|---|---|---|
 F2115085 |
分析证书 | 23-03-14 | D110201 |
| 1. Zi Ye, Zhixun Shang, Shiyao Zhang, Meiqi Li, Xuetin Zhang, Hongbing Ren, Xiaosong Hu, Junjie Yi. (2022) Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process. FOOD RESEARCH INTERNATIONAL, 153 (110952). [PMID:35227474] [10.1016/j.foodres.2022.110952] |
| 2. Zi Ye, Zhixun Shang, Meiqi Li, Yonghan Qu, Hongjin Long, Junjie Yi. (2020) Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches. FOOD RESEARCH INTERNATIONAL, 137 (109535). [PMID:33233164] [10.1016/j.foodres.2020.109535] |
| 3. Zhigang Liu, Xianli Wang, Jie Chen, Jimin Gao, Shihua Yu, Xiuguo Wang. (2020) Three-template magnetic molecular imprinted polymer for the rapid separation and specific recognition of illegal cooking oil markers. MICROCHEMICAL JOURNAL, 157 (105052). [10.1016/j.microc.2020.105052] |
| 4. Ping Qi, Zhihao Lin, Jiaxu Li, ChengLong Wang, WeiWei Meng, Hong Hong, Xuewu Zhang. (2014) Development of a rapid, simple and sensitive HPLC-FLD method for determination of rhodamine B in chili-containing products. FOOD CHEMISTRY, 164 (98). [PMID:24996311] [10.1016/j.foodchem.2014.05.036] |
| 1. Zi Ye, Zhixun Shang, Shiyao Zhang, Meiqi Li, Xuetin Zhang, Hongbing Ren, Xiaosong Hu, Junjie Yi. (2022) Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process. FOOD RESEARCH INTERNATIONAL, 153 (110952). [PMID:35227474] [10.1016/j.foodres.2022.110952] |
| 2. Zi Ye, Zhixun Shang, Meiqi Li, Yonghan Qu, Hongjin Long, Junjie Yi. (2020) Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches. FOOD RESEARCH INTERNATIONAL, 137 (109535). [PMID:33233164] [10.1016/j.foodres.2020.109535] |
| 3. Zhigang Liu, Xianli Wang, Jie Chen, Jimin Gao, Shihua Yu, Xiuguo Wang. (2020) Three-template magnetic molecular imprinted polymer for the rapid separation and specific recognition of illegal cooking oil markers. MICROCHEMICAL JOURNAL, 157 (105052). [10.1016/j.microc.2020.105052] |
| 4. Ping Qi, Zhihao Lin, Jiaxu Li, ChengLong Wang, WeiWei Meng, Hong Hong, Xuewu Zhang. (2014) Development of a rapid, simple and sensitive HPLC-FLD method for determination of rhodamine B in chili-containing products. FOOD CHEMISTRY, 164 (98). [PMID:24996311] [10.1016/j.foodchem.2014.05.036] |
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