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Homodihydrocapsaicin I

CAS# 20279-06-5

Homodihydrocapsaicin I

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Homodihydrocapsaicin I: 5mg $161 In Stock
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Quality Control of Homodihydrocapsaicin I

Number of papers citing our products

Chemical structure

Homodihydrocapsaicin I

3D structure

Chemical Properties of Homodihydrocapsaicin I

Cas No. 20279-06-5 SDF Download SDF
PubChem ID 3084336 Appearance Powder
Formula C19H31NO3 M.Wt 321.45
Type of Compound Miscellaneous Storage Desiccate at -20°C
Solubility Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.
Chemical Name N-[(4-hydroxy-3-methoxyphenyl)methyl]-9-methyldecanamide
SMILES CC(C)CCCCCCCC(=O)NCC1=CC(=C(C=C1)O)OC
Standard InChIKey AKDLSISGGARWFP-UHFFFAOYSA-N
Standard InChI InChI=1S/C19H31NO3/c1-15(2)9-7-5-4-6-8-10-19(22)20-14-16-11-12-17(21)18(13-16)23-3/h11-13,15,21H,4-10,14H2,1-3H3,(H,20,22)
General tips For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months.
We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months.
Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it.
About Packaging 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial.
2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial.
3. Try to avoid loss or contamination during the experiment.
Shipping Condition Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request.

Source of Homodihydrocapsaicin I

The fruits of Capsicum annuum L.

Biological Activity of Homodihydrocapsaicin I

DescriptionHomodihydrocapsaicin I is a natural product from Capsicum annuum L.

Protocol of Homodihydrocapsaicin I

Structure Identification
International Journal of Food Properties, 2015, 18(7):1535-1545.

Capsaicinoids, Tocopherol, and Sterols Content in Chili (Capsicum sp.) by Gas Chromatographic-Mass Spectrometric Determination[Reference: WebLink]


METHODS AND RESULTS:
A gas chromatography-mass spectrometry method was developed for the quantitative determination of capsaicinoids, vitamin E, and phytosterols in chili peppers using a simple extraction technique for rapid screening. These components were extracted with acetonitrile and were injected into gas chromatography attached with mass spectrometry. The mean recovery values for triplicate analysis were between 90.609000999.7%. Besides major capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin), four more minor capsaicinoids (nonivamide, nornordihydrocapsaicin, Homodihydrocapsaicin I and Homodihydrocapsaicin II) were detected in chili samples. 02±-Tocopherol was also detected in the same run along with three phytosterols (campesterol, 0206-sitosterol, and stigmasterol). Variations were observed across the chili sample in all of the constituents except a few minor capsaicinoids. The method was suitable for simultaneous estimation of capsaicinoids, vitamin E, and phytosterols in a single run from any types of pepper.
CONCLUSIONS:
Thus, the method is effective for rapid screening of peppers for its nutraceutical composition using single solvent extraction.

Homodihydrocapsaicin I Dilution Calculator

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Homodihydrocapsaicin I Molarity Calculator

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Preparing Stock Solutions of Homodihydrocapsaicin I

1 mg 5 mg 10 mg 20 mg 25 mg
1 mM 3.1109 mL 15.5545 mL 31.109 mL 62.2181 mL 77.7726 mL
5 mM 0.6222 mL 3.1109 mL 6.2218 mL 12.4436 mL 15.5545 mL
10 mM 0.3111 mL 1.5555 mL 3.1109 mL 6.2218 mL 7.7773 mL
50 mM 0.0622 mL 0.3111 mL 0.6222 mL 1.2444 mL 1.5555 mL
100 mM 0.0311 mL 0.1555 mL 0.3111 mL 0.6222 mL 0.7777 mL
* Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations.

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References on Homodihydrocapsaicin I

Capsaicinoids from hot pepper (Capsicum annuum L.) and their phytotoxic effect on seedling growth of lettuce (Lactuca sativa L.).[Pubmed:30449166]

Nat Prod Res. 2018 Nov 17:1-5.

One new capsaicinoid, N-vanillyl-4E,6E-dien-8-methylnonanamide (4), along with nine known capsaicinoids, capsaicin (1), dihydrocapsaicin (2), N-vanillyloctanamide (3), nordihydrocapsaicin (5), N-vanillyldecanamide (6), homocapsaicin (7), N-vanillyl-4,8-dimethylnonanamide (8), Homodihydrocapsaicin II (9), and Homodihydrocapsaicin I (10) were isolated from the fruits of Capsicum annuum using semi-preparative high-performance liquid chromatography. The structural characterizations of the isolated compounds were elucidated by spectroscopic data and comparison with the literatures. Bioassays showed that the isolated capsaicinoids significantly reduced the radical length of Lactuca sativa seedling, this inhibition being dose-dependent. [Formula: see text].

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