iphepha_ibhena

imveliso

Nonivamide (CAS# 404-86-4)

Ipropati yeMichiza:

Ifomula yeemolekyuli C18H27NO3
IMisa yeMolar 305.41
Ukuxinana 1.1037 (uqikelelo olurhabaxa)
Indawo yokunyibilika 62-65°C(lit.)
Indawo yeBoling 210-220 C
Indawo yokuflasha 113°C
Ukunyibilika kwamanzi enganyibilikiyo
Ukunyibilika Inyibilika ngokulula kwizinyibilikisi zendalo ezifana ne-ethanol, i-ether, i-acetone, ibenzene kunye nekloroform, amanzi ashushu kunye nesisombululo sealkali esinyibilikayo, sinyibilika kancinane kwicarbon disulfide, ayinyibiliki kumanzi abandayo.
Imbonakalo Umgubo omhlophe okanye ikristale
Umbala Ngaphandel uBumhlophe
Merck 14,1768
I-BRN 2816484
pKa 9.76±0.20(Kuxelwe kwangaphambili)
Imeko yoGcino 2-8°C
Uzinzo Izinzile. Ayihambelani ne-oxidizing agents ezinamandla.
Refractive Index 1.5100 (uqikelelo)
MDL MFCD00017259
IiPropati zoMzimba kunye nezeMichiza Inyibilika kwiklorofomu evela kwicapsicum

Iinkcukacha zeMveliso

Iithegi zeMveliso

Iikhowudi zoMngcipheko I-R25 – Inetyhefu xa iginyiwe
I-R37/38 – Iyacaphukisa inkqubo yokuphefumla kunye nolusu.
I-R41 – Umngcipheko womonakalo omkhulu emehlweni
I-R42/43 – Inokubangela uvakalelo ngokuphefumla kunye nokudibana nolusu.
R36/37/38 – Ukucaphuka kwamehlo, inkqubo yokuphefumla kunye nolusu.
Inkcazelo yoKhuseleko S22 – Musa ukuphefumla uthuli.
S26 – Xa udibana namehlo, hlambulula ngokukhawuleza ngamanzi amaninzi kwaye ufune iingcebiso zonyango.
S28 – Emva kokudibana nolusu, hlamba ngoko nangoko ngeesepha ezininzi.
S36/39 -
S45 - Kwimeko yengozi okanye ukuba uziva ungaphilanga, funa iingcebiso zonyango ngokukhawuleza (bonisa ileyibhile nanini na kunokwenzeka.)
S36/37/39 – Nxiba iimpahla ezikhuselayo ezifanelekileyo, iiglavu kunye nokhuseleko lwamehlo/ubuso.
Izazisi ze-UN UN 2811 6.1/PG 2
WGK eJamani 3
RTECS RA8530000
FLUKA BRAND F IIKHOWUDI 10-21
Ikhowudi ye-HS 29399990
IKlasi yeeNgozi 6.1(a)
Iqela lokuPakisha II
Ubutyhefu I-LD50 yomlomo kwimpuku: 47200ug/kg

 

Intshayelelo

I-Capsaicin, eyaziwa ngokuba yi-capsaicin okanye i-capsaithin, yikhompawundi efumaneka ngokwemvelo kwi-pepper ye-chili. Yikristale engenambala enencasa ekhethekileyo yesiqholo kwaye sesona siqholo siphambili kwipepile.

 

Iimpawu ze-capsaicin ziquka:

Umsebenzi we-Physiological: I-Capsaicin inemisebenzi eyahlukeneyo ye-physiological, enokukhuthaza ukukhuselwa kwejusi yokugaya, ukwandisa ukutya, ukuphelisa ukukhathala, ukuphucula impilo ye-cardiovascular, njl.

Ukuzinza kobushushu obuphezulu: I-Capsaicin ayiqhekeki ngokulula kumaqondo obushushu aphezulu, igcina i-spiciness yayo kunye nombala ngexesha lokupheka.

 

Iindlela eziphambili zokulungiselela i-capsaicin zezi zilandelayo:

Ukukhutshwa kwendalo: I-Capsaicin inokutsalwa ngokutyumza ipepile kunye nokusebenzisa i-solvent.

I-Synthesis kunye nokulungiswa: I-Capsaicin inokuqulunqwa ngokusabela kweekhemikhali, kwaye iindlela ezisetyenziswa ngokuqhelekileyo ziquka indlela ye-sodium sulfite, indlela ye-sodium o-sulfate kunye ne-heterogeneous catalytic method.

 

Ukutya okugqithisileyo kwe-capsaicin kunokukhokelela kwimiphumo emibi efana nokungahambi kakuhle, ukucaphuka kwesisu, njl. Abantu abanovelwano njengezilonda zesisu, izilonda ze-duodenal, njl.

I-Capsaicin inokubangela ukucaphuka kwamehlo kunye nolusu, ngoko kufuneka kuthathelwe ingqalelo ukuphepha ukudibana kwamehlo kunye nesikhumba esibucayi.

 


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