Nonivamide CAS: 2444-46-4

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Nonivamide CAS: 2444-46-4

Nonivamide CAS: 2444-46-4 Basic information

Product Name: Nonivamide
Synonyms: Nonivamide(Synthetic Capsaicin);N-((Hydroxy-3-methoxyphenyl)methyl)4-nonanamide;N-Nonanoyl vanillylamide;Nonanamide, N-((4-hydroxy-3-methoxyphenyl)meth;SYNTHETIC CAPSAICIN;PELARGONYL VANILLYLAMIDE;PELARGONIC ACID VANILLYLAMIDE;N-PELARGONIC ACID VANILLYLAM
CAS: 2444-46-4
MF: C17H27NO3
MW: 293.4
EINECS: 219-484-1
Product Categories: Anilines, Aromatic Amines and Nitro Compounds;INORGANIC & ORGANIC CHEMICALS;Inhibitors;Herb extract;Plant extract;API
Mol File: 2444-46-4.mol

Nonivamide CAS: 2444-46-4 Chemical Properties

density: 1,1 g/cm3
Melting point: 54°C
Boiling point: 200-210 °C(Press: 0.05 Torr)
form: powder
storage temp.: 2-8°C
color: white to off-white
pka: 9.76±0.20(Predicted)

Part Used

来源

Dried fruits of capsicum annum or

Capsicum frutescens 干燥辣椒果实

分析结果

Results

Method of Extraction

提取方法

Solvent extract

溶剂提取

Complies

Appearence

性状

Dark Red Oily liquid

深红色油状液体

Complies

Organoleptic Test

味觉测试

Non-pungent Characteristic

无辣味

Complies

Color (By UV)

色阶(By UV)

≥150E  or 100,000CU

150.2

Capsaicinoids Content

辣椒碱 (By HPLC And UV)

No More than 0.5%

≤0.5%

0

Residual Solvent

溶剂残留

No more than 30ppm

≤30ppm

18 ppm

Sudan I- IV

苏丹红1-4号

Absent 不得检出


MICROBIAL PROFILE

Total Plate Count

总生菌数

Not more than 1000 CFU/G

≤1000CFU/克

--

Yeast & Moulds

酵母霉菌

Not more than 100 CFU/G

≤100CFU/克

--

E.coli 大肠杆菌:

Absent 不得检出

--


Nonivamide Usage And Synthesis
DescriptionNonivamide is also called pelargonic acid vanillylamide or PAVA. It is a capsaicinoid. Nonivamide, isolated from peppers, is a naturally occurring analog of capsaicin (sc-3577). Similar to capsaicin, nonivamide can activate the TRPV1 receptor, thus, stimulate the firing rate of dopaminergic neurons in the ventral tegmental area of the brain and to increase the expression of the serotonin receptor gene HTR2A. Nonivamide is with lower TRPV1 binding affinity, thus, a reduced pungency (9 200 000 scoville heat units) compared to capsaicin (16 000 000 scoville heat units).
Nonivamide is used in the food production to add a hot sensation to flavoring agents and spice mixtures. It is also used in the sweets and confectionary industries to add hot sensation into products. In pharmaceutical industries, nonivamide is used as a cheaper alternative for capsaicin. Warming or heating ointment of nonivamide is used for temporary relief of pain from conditions such as rheumatism, arthritis, lumbao, muscular aches, sprains and strains, sporting injuries and other conditions where local warmth is beneficial. Finalgon is one of the common product utilizing nonivamide for this purpose. Nonivamide is also used as an incapacitant spray, affecting the assailed person’s eyes, causing intense pain and swelling.
References[1] https://www.scbt.com/scbt/product/nonivamide-2444-46-4
[2] https://pubchem.ncbi.nlm.nih.gov/compound/N-Vanillylnonanamide#section=Clinical-Trials
[3] https://cot.food.gov.uk/sites/default/files/cot/cotsection.pdf
DescriptionNonanoyl-4-hydroxy-3-methoxybenzylamide is odorless with a pungent, burning taste. Synthesized from nonanyl chloride and vanillylamine.
Chemical Propertiesn-Nonanyl-4-hydroxy-3-methoxybenzyl-amide is an odorless compound, but has a pungent, burning taste
Chemical Propertiessolid
Usesanalgesic (topical), depletes Substance P
UsesN-Vanillylnonanamide is a synthetic analogue of Capsaicin (175680) with similar bioactivity.
DefinitionChEBI: A capsaicinoid that is the carboxamide resulting from the formal condensation of the amino group of 4-hydroxy-3-methoxybenzylamine with the carboxy group of nonanoic acid. It is the active ingredient in many pepper sprays.
PreparationFrom nonanyl chloride and vanillylamine.



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