Pepper fruit mainly contains alkaloids, pigments and oils, among which capsaicin is the spicy component of pepper, mainly including capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, trace elements and trace elements. The main pigment components in pepper are capsanthin (also called capsanthin) and capsanthin. Pepper seeds contain solasodine, cryptochrome, carotene, vitamin C, citric acid, tartaric acid, malic acid and so on.

Capsaicin is the main single base with the highest content in pepper alkaloids (technical name is pepper alkaloids). The chemical name is 8- methyl -N-[(4- hydroxy -3- methoxyphenyl)-methyl]-(trans) -6- nonenamide, and the molecular formula is C 18H27. Irritating gas is produced at high temperature.

Chemical structural formula:

Generally speaking, capsaicin and capsaicin actually refer to capsaicin, not capsaicin in China. The market price difference between them is 10 times, and the latter is mainly used for higher-end products such as pharmaceutical injections.

Capsaicin is the main pungent ingredient in natural edible peppers, and it is usually called capsaicin in China. Their chemical names, chemical structures and spicy characteristics (international unit abbreviation S.H.U) are as follows:

Table 1: chemical name, chemical structure and spicy degree of capsaicin.

Capsaicin name

Abbrev。

Certified Public Accountant

S.H.I.E.L.D.

chemical constitution

Capsaicin C 18H27NO3 chemical abstracts service number: 404-86-4.

C

69%

15,000,000

dihydrocapsaicin

Ltd. Canada Dai Haveland Aircraft Company

22%

15,000,000

Nordihydrocapsaicin-reduced dihydrocapsaicin

NDHC

7%

9, 100,000

High dihydrocapsaicin

High dihydrocapsaicin

HDHC

1%

8,600,000

High capsaicin

HC

1%

8,600,000

Synthesis of capsaicin by non-amide method

N- vanillyl nonamide *

C 17H27NO3

CAS number: 2444-46-4