| 词条 | Dihydrocapsaicin |
| 释义 |
| Verifiedfields = changed | Watchedfields = changed | verifiedrevid = 443686495 | ImageFile = Dihydrocapsaicin.svg | ImageSize = 250px | IUPACName = N-(4-Hydroxy-3-methoxybenzyl)-8-methylnonanamide | OtherNames = N-[(4-Hydroxy-3-methoxy-phenyl)methyl]-8-methyl-nonanamide, Dihydrocapsaicin, 6,7-Dihydrocapsaicin, 8-Methyl-N-vanillylnonanamide, Vanillylamide of 8-methylnonanoic acid, DHC, CCRIS 1589 |Section1={{Chembox Identifiers | CASNo_Ref = {{cascite|correct|??}} | CASNo = 19408-84-5 | PubChem = 107982 | UNII_Ref = {{fdacite|correct|FDA}} | UNII = W9BV32M08A | SMILES = CC(C)CCCCCCC(=O)NCC1=CC(=C(C=C1)O)OC | RTECS = RA5998000 | ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}} | ChemSpiderID = 97096 | InChI = 1/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) | InChIKey = XJQPQKLURWNAAH-UHFFFAOYAI | StdInChI_Ref = {{stdinchicite|changed|chemspider}} | StdInChI = 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) | StdInChIKey_Ref = {{stdinchicite|changed|chemspider}} | StdInChIKey = XJQPQKLURWNAAH-UHFFFAOYSA-N |Section2={{Chembox Properties | Formula = C18H29NO3 | MolarMass = 307.43 g/mol | Appearance = White to off-white solid | Density = | MeltingPt = | BoilingPt = | Solubility = Sparingly soluble |Section3={{Chembox Hazards | EUClass = Toxic (T) | MainHazards = | NFPA-H = 2 | NFPA-F = 1 | NFPA-R = 0 | NFPA-S = | RPhrases = {{R25}}, {{R36/37/38}} | SPhrases = {{S26}}, {{S36/37/39}}, {{S45}} | FlashPt = | AutoignitionPt = }}{{Infobox pepper | image = Hottest-chili-rating.gif | heat = Above peak | scoville = 16,000,000[1] }} Dihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). Like capsaicin, it is an irritant. Dihydrocapsaicin accounts for about 22% of the total capsaicinoid mixture[2] and has the same pungency as capsaicin.[1] Pure dihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. It is soluble in dimethyl sulfoxide and 100% ethanol. See also
References1. ^1 {{cite journal | vauthors = Govindarajan, Sathyanarayana | date = 1991 | title = Capsicum — Production, Technology, Chemistry, and Quality. Part V. Impact on Physiology, Pharmacology, Nutrition, and Metabolism; Structure, Pungency, Pain, and Desensitization Sequences | journal = Critical Reviews in Food Science and Nutrition | volume = 29 | issue = 6 | pages = 435-474 }} 2. ^{{cite journal | vauthors = Bennett DJ, Kirby GW | year = 1968 | title = Constitution and biosynthesis of capsaicin| journal = J. Chem. Soc. C | pages = 442 | doi = 10.1039/j39680000442 }} External links
2 : Capsaicinoids|Acetamides |
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