Capsaicin

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Capsaicin
Posting date : Mar 14, 2012
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30-
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Detailed Description
Capsaicin Edible pepper fruit chemical name: (trans-) 8 - methyl-N-vanillyl -6 - Nonene amide English name: trans-8-Methyl-N-vanillyl-6-nonenamide Molecular weight: 305.4 Molecular formula: C18H27NO3 CAS No.: 404-86-4 Quality Standards: Capsaicin: ≥ 97% (HPLC) Appearance: white needle-like crystals Melting point: 65 ~ 67 ℃ Ash <1.0% Moisture <1.0% residual solvent-free product is produced spicy material commonly known as capsaicin (Capsaicinoids).

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