[ Detection method ]   HPLC        
[ Botanical Name ]  Capsicum annuum L. cv. CH-19 Sweet
[ Appearance ] White crystal powder
[ Synonyms ] 8-Methyl-N-vanillyl-trans-6-nonenamide
[ CAS-No. ] 404-86-4
[ Formula ] C18H27NO3
[ Molecular Weight ]  305,41
COA of Capsaicin
Capsaicin: 98.2%
Melting point: 63-65℃   
Moisture: 0..62%
Heavy metals:  ≤20ppm
As:  ≤2.0ppm
Solvent residue: Non-detective
Particle size:  90%through 30 mesh
Total of bacteria:  ≤1000cfu/g
Fungi:  ≤100cfu/g
Salmgosella:  Negative
Coli:  Negative
About Capsaicin
Capsaicin is the pungent component found in hot chili peppers which creates the feeling of burning and heat that occurs after eating even tiny bites of the pepper. Because of these symptoms that follow ingestion, only very small amounts of dietary capsaicin can be tolerated at one time.
Capsaicin is currently used in topical ointments to relieve the pain of peripheral neuropathy such as post-herpetic neuralgia caused by shingles. It may be used in concentrations of between 0.025% and 0.075%. It may be used as a cream for the temporary relief of minor aches and pains of muscles and joints associated with arthritis, simple backache, strains and sprains. The treatment typically involves the application of a topical anesthetic until the area is numb. Then the capsaicin is applied by a therapist wearing rubber gloves and a face mask. The capsaicin remains on the skin until the patient starts to feel the "heat", at which point it is promptly removed. Capsaicin is also available in large bandages that can be applied to the back.
[ Storage ] Store in cool & dry place. Do not freeze.
                  Keep away from strong light and heat.
[ Shelf life ] 2 years when properly stored



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