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辣椒堿（天然）
分析標(biāo)準(zhǔn)品,HPLC≥98%
Capsaicin
CAS號：404-86-4
分子式：C18H27NO3
分子量：305.41
MDL：MFCD00017259
別名：辣椒素
貨號 | 規(guī)格/參數(shù)/品牌 | 價格 | 貨期 |
YJ-B20693-20mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥500.00 | 現(xiàn)貨 |
YJ-B20693-100mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥1250.00 | 現(xiàn)貨 |
YJ-B20693-1g | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥5750.00 | 現(xiàn)貨 |
A10027-20mg | 分析標(biāo)準(zhǔn)品,含量96.4%，可溯源 | ￥900.00 | 現(xiàn)貨 |
產(chǎn)品介紹
熔點(diǎn)：62-65℃
沸點(diǎn)：511.5℃ at 760mmHg
外觀：白色粉末或晶體
溶解性：DMSO中的溶解度:80mg/mL
儲存條件：-20℃
注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。
參考文獻(xiàn)(18篇)
18. [IF=3.4] Yunxiao Wan et al."Effect of Chlorine Dioxide Bacteria-Reducing Pretreatment on Quality of Fermented Chili Paste."JOURNAL OF FOOD SCIENCE.2025 Jul;90(7):e70434
17. [IF=13.2] Ziwuzhen Wang et al."Dual network CMCS/PNIPAM temperature-sensitive hydrogel based fluorescent and RGB colorimetric dual-mode immunosensor for detection of capsaicinoids as an exogenous index in edible oil samples."CHEMICAL ENGINEERING JOURNAL.2025 Jul;:1
16. [IF=5.7] Mengmeng Li et al."Plant Coumarin Metabolism–Microbe Interactions: An Effective Strategy for Reducing Imidacloprid Residues and Enhancing the Nutritional Quality of Pepper."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;XXXX(XXX):XXX-XXX
15. [IF=8.5] Zixin Jin et al."Homogeneous fluorescence immunoassay based on AuNPs (AgNPs) quenching multicolor QDs@hydrogel beads for the simultaneous ultra-sensitive determination of aflatoxin B1 and capsaicinoids in food."FOOD CHEMISTRY.2025 Feb;464:141570
14. [IF=1.3] Lili Liu et al."Inhibitory Effect of Ponkan (Citrus reticulata ‘Ponkan’) Flavonoids on Oral Ulcers through Jak2-Stat3 Signaling Pathway."PHYTON-INTERNATIONAL JOURNAL OF EXPERIMENTAL BOTANY.2024 Sep;93:2499
13. [IF=7.7] Liuying Fei et al."The CaABCG14 transporter gene regulates the capsaicin accumulation in Pepper septum."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;280:136122
12. [IF=5.2] Ming Yin et al."Construction of double network gel for co-encapsulation of probiotics and capsaicin: Enhanced the physicochemical stability and controlled release."Food Bioscience".2024 Apr;58:103715
11. [IF=6.1] Miao Liu et al."Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties."Food Chemistry-X".2024 Jun;22:101262
10. [IF=10.8] Zeng Xu et al."Metformin-grafted polycaprolactone nanoscaffold targeting sensory nerve controlled fibroblasts reprograming to alleviate epidural fibrosis."JOURNAL OF CONTROLLED RELEASE".2024 Mar;367:791
9. [IF=13.6] Zixin Jin et al."Preparation of a capsaicinoids broad spectrum antibody and its application in non-enzyme immunoassay based on DMSNs@PDA@Pt."JOURNAL OF HAZARDOUS MATERIALS".2024 Mar;466:133670
8. [IF=8.4] Deng Rui et al."Capsaicin orchestrates metastasis in gastric cancer via modulating expression of TRPV1 channels and driving gut microbiota disorder."Cell Communication and Signaling.2023 Dec;21(1):1-18
7. [IF=6.51] Jiawei Zhou et al."Acyclic cucurbit[n]urils-based supramolecular encapsulation for enhancing the protective effect of capsaicin on gastric mucosa and reducing irritation."INTERNATIONAL JOURNAL OF PHARMACEUTICS.2022 Oct;626:122190
6. [IF=1.871] Haihan Chu et al."Capsaicin induces apoptosis and autophagy in human melanoma cells."Oncol Lett. 2019 Jun;17(6):4827-4834
5. [IF=5.64] Wu Dousheng et al."Oleanolic Acid Induces the Type III Secretion System of Ralstonia solanacearum."Front Microbiol. 2015 Dec;0:1466
4. Chu, Haihan, Meng Li, and Xiuchun Wang. "Capsaicin induces apoptosis and autophagy in human melanoma cells." Oncology letters 17.6 (2019): 4827-4834.https:##doi.org/10.3892/ol.2019.10206
3. 余永昊,謝定源,方妍,范剛,丁璐.固相萃取提取分離辣椒油中辣椒素的正交實(shí)驗(yàn)優(yōu)化及檢驗(yàn)[J].中國調(diào)味品,2020,45(12):6-12.
2. 何帥, 謝定源. 浙江菜品中辣椒素類物質(zhì)檢測及辣味特征分析[J]. 食品工業(yè)科技, 2016, 37(004):80-86.
1. 李倩, 程宣, 車冠達(dá),等. 辣椒堿對3T3-L1前脂肪細(xì)胞葡萄糖攝取的影響[J]. 現(xiàn)代生物醫(yī)學(xué)進(jìn)展, 2016, 16(014):2601-2603.
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