Capsaicin Pepper Powder

CApsaicin Pepper Powder Supplier:

Capsaicin kua txob hmoovyog Guanjie Biotech ib qho ntawm cov khoom muaj zog tshaj plaws. Nws yog lub teeb daj rau dawb crystal hmoov. Peb muaj peb tus kheej cov kab ntau lawm. Peb cov khoom yog cov khoom zoo, uas yog tswj nruj heev. Yog tias koj txaus siab rau peb cov khoom, peb tuaj yeem muab koj daim ntawv xeem thiab lwm yam ntawv pov thawj Zoo siab txais tos nug peb: info@gybiotech.com.

Capsaicin, tshuaj formula yog C18H27NO3. nws yog ib qho organic compound. Nws ua raws li qhov tsis yog-polar molecule. Capsaicin muaj peev xwm nkag mus rau hauv cell membranes thiab khi rau intracellular nociceptive paj hlwb receptors, tshwj xeeb interacting nrog transient receptor tej zaum channel subtype V1 (TRPV1). Nws muaj nyob rau hauv cov noob thiab rind ntawm chili peppers thiab yog lub ntsiab qhov chaw ntawm ntsim tsw ntawm chili peppers. Qhov kev siv ntawm ntsim tsw ntawmcapsaicin kua txob hmoovyog txiav txim los ntawm nws cov concentration. Qhov siab dua qhov concentration, qhov muaj zog qhov ntsim tsw. Lub ntsim tsw ntawm capsaicin yog tsim feem ntau los ntawm stimulating cov leeg mob nyob rau hauv lub qhov ncauj thiab plab hnyuv ib ntsuj av. Qhov no stimulation muab peb lub ntsim tsw.

 

COA:

SAIB	SPECIFICATION	Txoj kev	TSEEM CEEB
Qhov tshwm sim	Lub teeb daj rau dawb crystal hmoov	Organoleptic	Dawb crystal hmoov
tsw	Yam ntxwv	Organoleptic	Ua raws
Saj	Ntsev	Organoleptic	Ua raws
Capsaicin (w /%)	Ntau dua lossis sib npaug li 55%	HPLC	59.06%
Capsaicinoids	Ntau dua lossis sib npaug li 95%	HPLC	95%
Solubility	Soluble hauv acetone, methyl cawv Insoluble hauv dej	-	Ua raws
Melting ntau	57-66 degree	HPLC	57-66 degree
Poob ntawm ziab	Tsawg dua lossis sib npaug rau 1.0%	HPLC	<0.15%
Ignition residue	Tsawg dua lossis sib npaug rau 1.0%	HPLC	<0.3%
Cov kuab tshuaj residue (mg / kg)	Max 5 0.0mg/kg	GB txheem	Tsis pom
Hnyav Hlau
Pb (mg / kg)	Max 1 0.0ppm	AOAC	Ua raws
Raws li (mg / kg)	Max 2 0ppm	AOAC	Ua raws

 

Physicochemical Cov Khoom Ntawm CApsaicin Pepper Powder:

Capsaicin tseem hu ua Capsaicin. Nws yog ib qho organic compound nrog cov mis molecular C18H27NO3. Cov mis mos molecular yog C18H27NO3. Nyob rau hauv cov xwm, nws muaj nyob rau hauv Capsicum annuum thiab nws ntau yam, thiab yog precipitated los ntawm roj av ether li monoclinic crystals thiab rectangular flakes. Qhov siab tshaj plaws UV nqus yog 227 nm, 281 nm (ε7000; 2500). Nws yog ib qho pungent vanillamide alkaloid heev.Capsaicin kua txob hmoovyog dawb crystalline hmoov. Dawb capsaicin hmoov yog cov khoom xyaw nquag ntawm cov kua txob liab liab ntawm genus Capsicum.

Lub melting point ntawm capsaicin yog 64-68 degree . Kub taw tes yog 210-220 degree (1.33Pa). Kev ruaj ntseg tshuaj lom neeg siab. Nws yooj yim soluble hauv cov kuab tshuaj organic xws li ethanol, ether, benzene, acetone, chloroform thiab lwm yam. Me ntsis soluble hauv carbon dioxide, tab sis nyuaj rau yaj hauv dej txias.

 

Ntau lawmtxoj kevs:

Muaj peb lub ntsiab ntawm kev npaj ntawmcapsaicin kua txob hmoov: natural extraction method, chemical synthesis method and biochemical method.

①Natural extraction method:

Thaum ntxov capsaicinoid extraction nrog tshiab liab qhuav chili peppers crushed thiab muab rho tawm nrog organic solvents. Concentrated kom tau ib tug liab mus rau txiv kab ntxwv-liab oily kua. Cov kua roj no yog hu ua chili roj resin, uas muaj capsaicin, dihydrocapsaicin, ortho-dihydrocapsaicin thiab siab dihydrocapsaicin, capsaicin, carotene thiab tartaric acid, malic acid, citric acid thiab lwm yam khoom. Capsaicin resin thiab tom qab ntawd los ntawm ether, dilute ethanol thiab alkaline aqueous tov, los yog roj av ether, dichloroethane thiab lwm yam kuab tshuaj rau ntxiv extraction, roj av ether los yog n-ethane crystallization yuav tau los ntawm crude capsaicin crystals.

 

② Chemical synthesis method:

Capsaicin kua txob hmoovtuaj yeem pom los ntawm cov qauv tshuaj ntawm fatty acids thiab vanillylamine amide compounds tsim. paj et al. rau isobutyl zinc thiab 1, 6-adipic acid monoethyl ester monochloride ua raw khoom. Tom qab cov tshuaj synthesis, 8-methyl-6-nonenoic acid tau txais, thiab ces chlorinated los ntawm phthalide thiab reacted nrog vanillylamine kom tau capsaicin.

 

③ Biosynthetic txoj kev:

Cov enzymes koom nrog hauv txoj kev sib txuas ntawm capsaicin tam sim no paub tias yog phenylalanine cleavage enzyme, cinnamic acid hydrolase, p-coumaric acid hydrolase, caffeic acid transmethoxylase thiab capsaicin synthase. Lub phenolic precursors ntawm capsaicinoid synthesis (p-coumaric acid, phenylalanine, caffeic acid, thiab lwm yam) yog nyob rau tib lub sij hawm precursors rau synthesis ntawm proteins, alkaloids, flavonoids thiab lignin. Yog li ntawd, capsaicinoid biosynthesis yog nyob rau hauv kev sib tw nrog lwm txoj kev biosynthetic rau cov neeg ua ntej, thiab tuaj yeem ua kom tiav los ntawm kev tswj hwm metabolic lossis kev hloov pauv noob.

 

Cov khoom xyaw:

Cov tshuaj pungent muaj nyob rau hauv cov kua txob feem ntau suav nrog capsaicinoids, dihydrocapsaicinoids, nqis dihydrocapsaicinoids, hypercapsaicinoids, hypercapsaicinoids I, hypercapsaicinoids II, nonphthalide vanillamine, octophthalide vanillaalmine, thiab vanilla mineophthalide. Ntawm lawv, capsaicin yog ib qho pungent vanillylamide alkaloid uas tshwm sim nyob rau hauv cov xwm nyob rau hauv lub Solanaceae cog capsicum annuum thiab nws variants.

 

Cov teebmeem:

Ntxiv nrog rau nws ntsim tsw,capsaicin kua txob hmoovmuaj ntau yam ntawm lwm yam physiological teebmeem. Nws pab digestion los ntawm txhawb kev qab los noj mov thiab digestive kua ntau lawm. Tsis tas li ntawd, capsaicin pab kho qhov mob thiab tiv thaiv kab mob. Cov kev tshawb fawb tau pom tias capsaicin hmoov ntau tuaj yeem thaiv kev sib kis ntawm cov cim mob, yog li txo qhov kev hnov ​​​​mob. Tsis tas li ntawd, capsaicin muaj cov tshuaj tua kab mob antioxidant thiab tiv thaiv qog noj ntshav. Nws pab tiv thaiv ntau yam kab mob.

 

Daim ntawv thov:

● Kev ua liaj ua teb

Hauv kev ua liaj ua teb, kev siv ntawmcapsaicin kua txob hmoovtau cog lus rau ntau txoj hauv kev. Vim nws lub hauv paus chiv keeb thiab biodegradability, capsaicin yog suav hais tias yog ib qho kev tiv thaiv cov nroj tsuag uas muaj kev nyab xeeb. Nws tuaj yeem siv los ua tshuaj tua kab tshiab lossis fungicide. Capsaicin chili hmoov yog siv los tswj cov kab tsuag thiab kab mob ntawm cov qoob loo. Nws yuav tsum yog ib lub sij hawm ntev siv tau biopesticide vim nws nyuaj rau cov kab tsuag thiab kab mob los tsim kev tiv thaiv rau nws.

 

● Tus Txhawb Kev Loj Hlob

Tsis tas li ntawd, cov tshuaj tua kab mob ntawm capsaicin ua rau nws muaj peev xwm cog kev loj hlob txhawb nqa. Nws tuaj yeem pab cov nroj tsuag tiv thaiv kab mob thiab txhim kho qoob loo thiab zoo. Ntxiv rau nws cov ntawv thov kev ua liaj ua teb ncaj qha,capsaicin kua txob hmoovtseem tuaj yeem siv los ua biostimulant los txhawb cov nroj tsuag kev loj hlob thiab kev loj hlob.

Cov kev tshawb fawb tau qhia tiascapsaicin kua txob hmoovtuaj yeem cuam tshuam cov tshuaj hormones ntawm cov nroj tsuag thiab ua rau lawv tsis kam tiv thaiv kev nyuaj siab. xws li drought thiab salinity stress. Tsis tas li ntawd, cov khoom antioxidant ntawm capsaicinoids pab tiv thaiv cov nroj tsuag ntawm kev puas tsuaj los ntawm oxidative kev nyuaj siab. Cov teebmeem no qhib qhov muaj peev xwm tshiab rau kev siv capsaicinoids hauv kev ua liaj ua teb. Piv txwv li ib puag ncig tus phooj ywg cog kev loj hlob regulator los txhawb kev noj qab haus huv qoob loo.

 

● Tshuaj

Nyob rau hauv lub teb ntawm cov tshuaj capsaicin ntau yam physiological kev ua ub no yuav txhawb lub secretion ntawm digestive kua txiv, ua kom qab los noj mov, tshem tawm qaug zog, txhim kho cov hlab plawv thiab thiaj li nyob. Thiab hauv qee cov khoom siv tshuaj ua lub luag haujlwm tseem ceeb hauv cov cua sov, tshuaj tua kab mob thiab lwm lub luag haujlwm tseem ceeb. Cia ntau cov tshuaj yuav tsum tau ceev kom tus neeg mob xav tias lub tshav kub muab cov khoom siv raw khoom xav tau.

Hauv cov khoom siv tub rog, peb feem ntau yuav hnov ​​​​txog cov tshuaj tiv thaiv hma, nws tuaj yeem tiv thaiv thiab tswj cov "cov neeg phem kev ua phem". Tab sis qhov tseeb, cov khoom no tuaj yeem ua tiav yam tsis tas siv cov kua txob. Kev lag luam dav dav peb tuaj yeem nkag mus rau cov txiv neej ib txwm yog dej-soluble chili roj resin siv tau.Capsaicin kua txob hmoovfeem ntau yog siv rau hauv cov tub rog ua kua muag roj rau hauv kev sib ntaus sib tua lossis hauv kev sib ntaus sib tua. Vim tias ntuj capsaicin chili hmoov muaj qhov tshwj xeeb micro-toxicity thiab kub decomposition, yuav tsis ua rau raug mob, nyob rau hauv txoj kab nrog thoob ntiaj teb humanitarian ntsuj plig.

 

● Hlawv Calories

Tom qab noj zaub mov ntsim, koj tuaj yeem hlawv ntau dua 25% ntawm koj cov calories.

Thiab thaum ntsim kub hauv plab, haus ib khob ntawm caffeine-nplua nuj dub tshuaj yej, cov nyhuv yog pom tseeb dua. Chili peppers kuj txhawb kev tsim ntawm ob enzymes hauv lub cev. Nyob rau hauv tus txheej txheem ntawm hlawv rog, lawv muaj peev xwm "sua" cov roj hlwb kom unload, thaum tiv thaiv cov tsub zuj zuj ntawm cov rog. Hom kev poob phaus no tsis tas yuav muaj kev cai noj haus los nrog nws. VimCapsaicin kua txob hmoovstimulates zus tau tej cov endorphins thiab serotonin, nws kuj ua rau koj nyob rau hauv ib tug zoo mus ob peb vas.

 

Dab tsi yog qhov zais cia ntawm cov roj hlawv cov khoom ntawm cov kua txob?

Tsuas yog noj ib diav los yog ob qho ntawm capsaicinoids, nws qhov stimulating tsw yuav tam sim ntawd xa ib tug "tsim" teeb liab mus rau lub paj hlwb paj hlwb, uas ua rau poob qab los noj mov. Nyob rau tib lub sijhawm, capsaicin lwm cov txiaj ntsig tseem ceeb yog los txhawb lub cev lub cev thermogenesis, ua kom cov metabolism sai. Koj puas tau hnov ​​​​cov hnub qub loj tham txog yuav ua li cas lawv gobble lawv cov zaub mov? Ib qho ntawm cov secrets yog qhov ceev thermogenic system.Capsaicin kua txob hmoovboosts kev ua tau zoo ntawm lub cev, ib yam li lub tshuab khiav ceev tuaj yeem haus ntau cov roj hydrocarbon.

 

Factory & Pab Pawg:

 

 

Daim ntawv pov thawj

 

Ntim & Xa khoom

Cim npe nrov: Tuam Tshoj capsaicin kua txob hmoov manufacturers, lwm tus neeg, Hoobkas