Introduction：Basic information about CAS 153409-16-6|Capsaicin β-D-glucopyranoside, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
| Common Name | Capsaicin β-D-glucopyranoside |
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| CAS Number | 153409-16-6 | Molecular Weight | 467.552 |
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| Density | 1.2±0.1 g/cm3 | Boiling Point | 709.4±60.0 °C at 760 mmHg |
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| Molecular Formula | C24H37NO8 | Melting Point | / |
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| MSDS | / | Flash Point | 382.9±32.9 °C |
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Names
| Name | (E)-N-[[3-methoxy-4-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]methyl]-8-methylnon-6-enamide |
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| Synonym | More Synonyms |
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Capsaicin β-D-glucopyranoside BiologicalActivity
| Description | Capsaicin β-D-glucopyranoside is a glucoside converted by Capsaicin. Capsaicin is the active ingredient of chili peppers and gives them the characteristic pungent flavor[1][2]. |
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| Related Catalog | Research Areas >>OthersSignaling Pathways >>Others >>Others |
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| References | [1]. Higashiguchi F, et al. Purification and structure determination of glucosides of capsaicin and dihydrocapsaicin from various Capsicum fruits. J Agric Food Chem. 2006;54(16):5948-5953. [2]. Sharma SK, et al. Mechanisms and clinical uses of capsaicin. Eur J Pharmacol. 2013;720(1-3):55-62. |
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Chemical & Physical Properties
| Density | 1.2±0.1 g/cm3 |
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| Boiling Point | 709.4±60.0 °C at 760 mmHg |
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| Molecular Formula | C24H37NO8 |
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| Molecular Weight | 467.552 |
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| Flash Point | 382.9±32.9 °C |
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| Exact Mass | 467.251923 |
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| PSA | 141.20000 |
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| LogP | 1.10 |
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| Vapour Pressure | 0.0±2.4 mmHg at 25°C |
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| Index of Refraction | 1.560 |
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| InChIKey | HEYWYCJIIXVRPS-UHFFFAOYSA-N |
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| SMILES | COc1cc(CNC(=O)CCCCC=CC(C)C)ccc1OC1OC(CO)C(O)C(O)C1O |
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Synonyms
| Capsaicin β-D-Glucopyranoside |
| 6-Nonenamide, N-[[4-(β-D-glucopyranosyloxy)-3-methoxyphenyl]methyl]-8-methyl-, (6E)- |
| (6E)-N-[4-(β-D-Glucopyranosyloxy)-3-methoxybenzyl]-8-methyl-6-nonenamide |
