Description

• General description: Capsaicin is an alkaloid occurring naturally in pepper plants related to Capsicum annuum. It is the major ingredient responsible for the hot pungent taste in chillies.[1]
• Application: These Secondary Standards are qualified as Certified Reference Materials. These are suitable for use in several analytical applications including but not limited to pharma release testing, pharma method development for qualitative and quantitative analyses, food and beverage quality control testing, and other calibration requirements.
• Biochem/physiol Actions: Prototype vanilloid receptor agonist. Neurotoxin; activates sensory neurons that give rise to unmyelinated C-fibers, many of which contain substance P. Topical application desensitizes the sensory nerve endings giving a paradoxical antinociceptive effect; systemic administration can be neurotoxic to capsaicin-sensitive cells, especially in newborn animals. Active component of chili peppers.
• Analysis Note: These secondary standards offer multi-traceability to the USP, EP and BP primary standards, where they are available.
• Other Notes: This Certified Reference Material (CRM) is produced and certified in accordance with ISO 17034 and ISO/IEC 17025. All information regarding the use of this CRM can be found on the certificate of analysis.
• Footnote: To see an example of a Certificate of Analysis for this material enter LRAA2843 in the slot below. This is an example certificate only and may not be the lot that you receive.