Specification :

Capsaicinoids
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.
Can be used as medicine for external application, Capsaicinoid has a good effect to relieve pain and diminish inflammation. Its potentialities lie in the effect of losing weight by burning the fat. The nonpoisonous, biological and unpollutional varnish chiefly made from Capsaicinoids is widely used in shipping, coastal thermoelectric stations, nuclear stations, etc.
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%
Dihydroca psaicin DHC 8-methyl-N-vanillyl-nonamide 25-35% 20-30%
Nordihydrocapsaicin N DHC 7-methyl-N-vanillyl-octamide 2-10% 3-8%
Homodihydrocapsaicin HDHC 9-meth yl-N-vanillyl-decamide - -
Homocapsaicin HC trans-9-methyl-N-vanillyl-7-dece namide - -
The production is originated from the fruits of edible capsicum annuum L. At present, our company has the ability of producing 1500kg capsaicinoids yearly.
Specification:
Appearance white or light yellow needle crystal
Capsaicinoids e95% (HPLC, of which capsaicine60%, Dihydrocapsaicine20%)
Melting point 57~66
Ignition residue d1.0%
Loss on drying d1.0%
The quality is completely in accord to the standard in American Pharmacopoeia. [No.24 dossier (1999 edition)…No.30 dossier (2007 edition)]