Capsaicin
Capsaicin is a naturally occurring substance derived from plants of the Solanaceae family (red peppers), Content of capsaicin, dihydrocapsaicin, and other capsaicinoids
Specification:capsaicin≥55.0%, capsaicin+dihydrocapsaicin≥75.0%, and other capsaicinoids<15.0%,Total capsaicinoids≥95%
Molecular formula：C18H27NO3
Molecular weight:305.41
Chemical name：(E) -8-Methyl- N -vanillyl-6-nonenamide [404-86-4].
Melting point: 64.5 ℃
Characteristic: powder of translucent crystal
Solubilitiy:can't dissolve in water,easy dissolve in alcohol,ether,chloroform.
Loss on Drying：≤1.0%
Ash： ≤1.0%
Total Plate Count ： ≤1000CFU/G
Yeasts and Molds： ≤100CFU/G
E. coli：Negative
Pharmacology :topical capsaicin is widely applied to treatment allkinds of neuralgic pain .
Packaging and storage —— Preserve in tight containers, protected from light, and store in a cool place.
Caution —— Handle Capsaicin with care. Prevent inhalation of particles of it and prevent its ody.
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