China (Mainland)
Assessedsupplier
404-86-4 Capsaicin CAS NO.404-86-4
- FOB Price: USD: 600.00-600.00 /Kilogram Get Latest Price
- Min.Order: 1 Kilogram
- Payment Terms: L/C,T/T
- Available Specifications:
A(10-150)Kilogram
- Product Details
Keywords
- 404-86-4 Capsaicin
- 404-86-4 Capsaicin
- 404-86-4 Capsaicin
Quick Details
- ProName: 404-86-4 Capsaicin
- CasNo: 404-86-4
- Molecular Formula: C18H27NO3
- Appearance: Powder
- Application: Organic Chemicals
- DeliveryTime: according to client's demand quantity
- PackAge: as requested
- Port: SHANGHAI
- ProductionCapacity: 100 Metric Ton/Day
- Purity: 99%
- Storage: room temperature
- Transportation: by sea
- LimitNum: 1 Kilogram
- Heavy metal: 10ppm
- Grade: Industrial Grade,Pharma Grade
- Transportation: LCL
Superiority
Product Name: Capsaicin
Synonyms: (E)-8-METHYL-NON-6-ENOIC ACID 4-HYDROXY-3-METHOXY-BENZYLAMIDE;(E)-CAPSAICIN;(E)-N-([4-HYDROXY-3-METHOXYPHENYL]METHYL)8-METHYL-6-NONEAMIDE;(E)-N-[(4-HYDROXY-3-METHOXYPHENYL)METHYL]-8-METHYL-6-NONENAMIDE;CAPSAICIN;CAPSAICINE;CAPSAICIN, NATURAL;FEMA 3404
CAS: 404-86-4
MF: C18H27NO3
MW: 305.41
EINECS: 206-969-8
Product Categories: INORGANIC & ORGANIC CHEMICALS;Anilines, Aromatic Amines and Nitro Compounds;Miscellaneous Natural Products;Natural Plant Extract;Intermediates & Fine Chemicals;Pharmaceuticals;Vanilloid/TRPV channel;chemical reagent;pharmaceutical intermediate;phytochemical;reference standards from Chinese medicinal herbs (TCM).;standardized herbal extract;NEURELAN;natural product;food additive;Inhibitors;Amines;Aromatics;Alkaloid;Amides;Bioactive Small Molecules;Building Blocks;Carbonyl Compounds;C-CH;Cell Biology;Chemical Synthesis;Nutrition Research;Organic Building Blocks;Phytochemicals by Chemical Classification;Phytochemicals by Plant (Food/Spice/Herb);Zingiber officinale (Ginger);API;Herb extract
Mol File: 404-86-4.mol
Capsaicin Chemical Properties
Melting point 62-65 °C(lit.)
Boiling point 210-220 C
density 1.1037 (rough estimate)
FEMA 3404 | CAPSAICIN
refractive index 1.5100 (estimate)
Fp 113 °C
storage temp. 2-8°C
solubility H2O: insoluble
pka 9.76±0.20(Predicted)
form Off-white solid
Water Solubility insoluble
Merck 14,1768
BRN 2816484
Stability: Stable. Incompatible with strong oxidizing agents.
InChIKey YKPUWZUDDOIDPM-SOFGYWHQSA-N
CAS DataBase Reference 404-86-4(CAS DataBase Reference)
EPA Substance Registry System Capsaicin (404-86-4)
Safety Information
Hazard Codes T,T+
Risk Statements 25-37/38-41-42/43-36/37/38
Safety Statements 22-26-28-36/39-45-36/37/39
RIDADR UN 2811 6.1/PG 2
WGK Germany 3
RTECS RA8530000
F 10-21
HazardClass 6.1(a)
PackingGroup II
HS Code 29399990
Hazardous Substances Data 404-86-4(Hazardous Substances Data)
Toxicity LD50 oral in mouse: 47200ug/kg
Description Capsaicin is the main chemical that makes chili peppers hot. Capsaicin is an animal repellent that is also used against insects and mites. Capsaicin was first registered for use in the United States in 1962. The U.S. Environmental Protection Agency considers it to be a biochemical pesticide because it is a naturally occurring substance.
Details
Product Name: Capsaicin
Synonyms: (E)-8-METHYL-NON-6-ENOIC ACID 4-HYDROXY-3-METHOXY-BENZYLAMIDE;(E)-CAPSAICIN;(E)-N-([4-HYDROXY-3-METHOXYPHENYL]METHYL)8-METHYL-6-NONEAMIDE;(E)-N-[(4-HYDROXY-3-METHOXYPHENYL)METHYL]-8-METHYL-6-NONENAMIDE;CAPSAICIN;CAPSAICINE;CAPSAICIN, NATURAL;FEMA 3404
CAS: 404-86-4
MF: C18H27NO3
MW: 305.41
EINECS: 206-969-8
Product Categories: INORGANIC & ORGANIC CHEMICALS;Anilines, Aromatic Amines and Nitro Compounds;Miscellaneous Natural Products;Natural Plant Extract;Intermediates & Fine Chemicals;Pharmaceuticals;Vanilloid/TRPV channel;chemical reagent;pharmaceutical intermediate;phytochemical;reference standards from Chinese medicinal herbs (TCM).;standardized herbal extract;NEURELAN;natural product;food additive;Inhibitors;Amines;Aromatics;Alkaloid;Amides;Bioactive Small Molecules;Building Blocks;Carbonyl Compounds;C-CH;Cell Biology;Chemical Synthesis;Nutrition Research;Organic Building Blocks;Phytochemicals by Chemical Classification;Phytochemicals by Plant (Food/Spice/Herb);Zingiber officinale (Ginger);API;Herb extract
Mol File: 404-86-4.mol
Capsaicin Chemical Properties
Melting point 62-65 °C(lit.)
Boiling point 210-220 C
density 1.1037 (rough estimate)
FEMA 3404 | CAPSAICIN
refractive index 1.5100 (estimate)
Fp 113 °C
storage temp. 2-8°C
solubility H2O: insoluble
pka 9.76±0.20(Predicted)
form Off-white solid
Water Solubility insoluble
Merck 14,1768
BRN 2816484
Stability: Stable. Incompatible with strong oxidizing agents.
InChIKey YKPUWZUDDOIDPM-SOFGYWHQSA-N
CAS DataBase Reference 404-86-4(CAS DataBase Reference)
EPA Substance Registry System Capsaicin (404-86-4)
Safety Information
Hazard Codes T,T+
Risk Statements 25-37/38-41-42/43-36/37/38
Safety Statements 22-26-28-36/39-45-36/37/39
RIDADR UN 2811 6.1/PG 2
WGK Germany 3
RTECS RA8530000
F 10-21
HazardClass 6.1(a)
PackingGroup II
HS Code 29399990
Hazardous Substances Data 404-86-4(Hazardous Substances Data)
Toxicity LD50 oral in mouse: 47200ug/kg
Description Capsaicin is the main chemical that makes chili peppers hot. Capsaicin is an animal repellent that is also used against insects and mites. Capsaicin was first registered for use in the United States in 1962. The U.S. Environmental Protection Agency considers it to be a biochemical pesticide because it is a naturally occurring substance.