CAS 97465-69-5

Formule : C16H25NO2

InChI : InChI=1S/C16H25NO2/c1-4-5-6-7-8-9-10-11-12-13-15(18)17-14-16(2,3)19/h4-9,12-13,19H,10-11,14H2,1-3H3,(H,17,18)/b5-4+,7-6+,9-8+,13-12+

Code InChI : LHFKHAVGGJJQFF-UMYNZBAMSA-N

SMILES : C/C=C/C=C/C=C/CC/C=C/C(=O)NCC(C)(C)O

Hydroxy-β-sanshool

CAS : 97465-69-5

Hydroxy-β-sanshool

Masse moléculaire : 263.19

Ref: 10-F559125

Hydroxy-β-sanshool

CAS : 97465-69-5

Hydroxy-β-sanshool

Formule : C₁₆H₂₅NO₂

Degré de pureté : 99.5%

Masse moléculaire : 263.38

Ref: 54-BUP20130

Hydroxy-β-sanshool

CAS : 97465-69-5

Hydroxy-β-sanshool is a pungent compound obtained from Zanthoxylum piperitum.

Formule : C₁₆H₂₅NO₂

Degré de pureté : 99.86%

Couleur et forme : Solid

Masse moléculaire : 263.3752

Ref: TM-TN1089

Hydroxy-β-sanshool

CAS : 97465-69-5

Formule : C₁₆H₂₅NO₂

Masse moléculaire : 263.38

Ref: 7W-GY3741

Hydroxy-β-sanshool

CAS : 97465-69-5

Hydroxy-β-sanshool is a pungent compound, it can cause oral numbness.

Formule : C₁₆H₂₅NO₂

Degré de pureté : 95%~99%

Masse moléculaire : 263.381

Ref: BP-BP4107

Hydroxy-β-Sanshool

CAS : 97465-69-5

Formule : C₁₆H₂₅NO₂

Degré de pureté : 98%

Masse moléculaire : 263.3752

Ref: IN-DA01M5B2

Hydroxy-β-sanshool (Standard)

CAS : 97465-69-5

Hydroxy-β-sanshool (Standard) is a reference standard for research and analysis in studies involving Hydroxy-β-sanshool. Hydroxy-β-sanshool is a pungent compound obtained from Zanthoxylum piperitum.

Formule : C₁₆H₂₅NO₂

Masse moléculaire : 263.3752

Ref: TM-TMSM-2631

Hydroxy-β-sanshool

CAS : 97465-69-5

Formule : C₁₆H₂₅NO₂

Masse moléculaire : 263.37

Ref: BE-RMT17218

Hydroxy-β-sanshool

CAS : 97465-69-5

Hydroxy-β-sanshool is a bioactive compound, which is derived from the Sichuan pepper plant, Zanthoxylum bungeanum. This compound is notable for its distinctive mode of action on the human nervous system. It is known to activate certain transient receptor potential (TRP) channels, specifically TRPV1 and TRPA1, which are involved in the detection of sensory stimuli such as temperature and chemical irritants. When these channels are activated by hydroxy-β-sanshool, a tingling or numbing sensation is produced, which is characteristically associated with the culinary use of Sichuan pepper.

Formule : C₁₆H₂₅NO₂

Degré de pureté : Min. 95%

Masse moléculaire : 263.37 g/mol

Ref: 3D-XDA46569