| Customization: | Available |
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| Certification: | RoHS, BRC, ISO, FDA, HACCP |
| Assay Method: | HPLC-MS, HPLC, UV |
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Product Name:Capsaicin Powder Shelf Time:2 years,keep away sunlight, keep dry |
Paprika powder is a compound with low toxicity, no pollution, and multiple biological functions, widely used in daily life. Capsaicin is an active ingredient in chili peppers. It is irritating to mammals, including humans, and can produce a burning sensation in the mouth. Capsaicin and some related compounds are collectively referred to as capsaicin, which is a secondary metabolite produced by chili peppers and may be used to deter herbivores.
1. Capsaicin is the main capsaicinoid in chili peppers, followed by dihydrocapsaicin. These two compounds are also about twice as potent to the taste and nerves as the minor capsaicinoids nordihydrocapsaicin, homodihydrocapsaicin, andhomocapsaicin.
2. Capsaicin is believed to be synthesized in the interlocular septum of chili peppers by addition of a branched-chainfatty acid to vanillylamine; specifically, capsaicin is made from vanillylamine and 8-methyl-6-nonenoyl CoA.Biosynthesis depends on the gene AT3, which resides at the pun1 locus, and which encodes a putative acyltransferase.
3. Besides the six natural capsaicinoids, one synthetic member of the capsaicinoid family exists. Vanillylamide of n-nonanoic acid (VNA, also PAVA) is used as a reference substance for determining the relative pungency of capsaicinoids.
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