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In edible pepper, the materials which have spice taste are generally called capsaicinoids which are made up by more than ten kinds of compound in capsaicin’s type. The major compounds are capsaicin and Dihydrocapsaicin and so on.
Names and proportions of the main three ingredients for the dosmetic Capsaicinoids.
| Name |
Code |
Systematic Name |
Overseas Chilli % |
Home Chilli % |
| Capsaicin |
C |
trans-8-methyl-N-vanillyl-6-nonenamide |
55-65% |
60-70% |
| Dihydrocapsaicin |
DHC |
8-methyl-N-vanillyl-nonamide |
25-35% |
20-30% |
| Nordihydrocapsaicin |
NDHC |
7-methyl-N-vanillyl-octamide |
2-10% |
3-8% |
| Homodihydrocapsaicin |
HDHC |
9-methyl-N-vanillyl-decamide |
- |
- |
| Homocapsaicin |
HC |
trans-9-methyl-N-vanillyl-7-decenamide |
- |
- |
The production is originated from the fruits of edible capsicum annuum L.
Specification:
Appearance white or light yellow needle crystal
Capsaicinoids 95%,96%,97%,98%,99% (HPLC, of which capsaicin≥60%, Dihydrocapsaicin≥20%)
Melting point 57~66℃
Ignition residue ≤1.0%
Loss on drying ≤1.0%
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