辣椒素
维库，知识与思想的自由文库
 |
本條目仍然有文字尚未被翻譯成中文，條目是根據en:Capsaicin進行翻譯。 歡迎您積極參與翻譯與修訂，目前翻譯的進度為5%。 |
目录 |
[编辑] 概述
| align="center" cellspacing="3" style="border: 1px solid #C0C090; background-color: #F8EABA; margin-bottom: 3px;" colspan="2" | 辣椒素 |
|---|---|
 |
|
| IUPAC名 | (E)-N-(4-羟基- 3-甲氧基苯)- 8-甲基-6-烯胺 |
| 分子式 | C18H27NO3 |
| SMILES | CC(C)/C=C/CCCCC(NCC1=CC (OC)=C(O)C=C1)=O |
| CAS号 | [404-86-4] |
| 分子量 | 305.41 g/mol |
| 熔点 | 62 - 65 °C |
化合物辣椒素(8-甲基-N-香草基-6-壬烯)是辣椒的活性成分。它对哺乳动物包括人类都有刺激性并可在口腔中产生灼烧感。辣椒素和与其相关一些的化合物并称为辣椒元，它们是辣椒产生的次级代谢产物，可能为了对草食动物形成威慑。一般鸟类都不对辣椒元敏感。纯辣椒素是一种斥水亲脂、无色无嗅的结晶或蜡状化合物。
[编辑] 各种类辣椒素
辣椒素是辣椒中的主要辣椒元，二氢辣椒素位居第二。 这两种化合物的辣度差不多是降二氢辣椒素、高二氢辣椒素与高辣椒素的两倍。不同纯辣椒元的稀溶液可以给人带来不同的辛辣感，但其浓溶液无此感觉。
| 辣椒素的名称 | 缩写 | 通常情况下 相关物质的 质量分数 |
史高维尔 指数 |
化学结构式 |
| 辣椒素 | C | 69% | 16,000,000 | |
| 二氢辣椒素 | DHC | 22% | 16,000,000 |  |
| 降二氢辣椒素 | NDHC | 7% | 9,100,000 |  |
| 高二氢辣椒素 | HDHC | 1% | 8,600,000 |  |
| 高辣椒素 | HC | 1% | 8,600,000 |  |
[编辑] 使用
[编辑] 食品
Because of the burning sensation caused by capsaicin when it comes in contact with human flesh, it is commonly used in food products to give them added spice or "heat" (piquancy). The degree of heat found within a food is measured on the Scoville scale. Typically the capsaicin is obtained by using chile peppers as the source. Another common source is hot sauces (which may contain pure capsaicin or chile peppers). These sources are preferred over pure capsaicin for reasons of safety resulting from the lower concentration.
The most effective ways to relieve the burning sensation is to cool the mouth and throat with cool food or cool beverages like yogurt, ice cream, or milk, or something sugary, like juice, sugar, or candy. Since capsaicin in its pure state is poorly soluble in water, but good in fat, oils, and pure alcohol, an often-heard advice is to eat fatty foods like buttered bread or beverages like whole milk or whipped cream, assuming that these would carry away the capsaicin and thus reduce the source of the burning. The value of this practice is questionable and the burning sensation will slowly fade away without any measure taken.
[编辑] 医疗
Capsaicin is used in topical ointments used to relieve the pain of peripheral neuropathy (for example post-herpetic neuralgia). The treatment typically involves the application of a topical anesthetic until the area is numb. Then the capsaicin is applied by a therapist wearing rubber gloves and a face mask. The capsaicin remains on the skin until the patient starts to feel the "heat" at which point it is promptly removed. The result appears to be that the nerves are overwhelmed from the burning sensation and are unable to report pain for an extended period of time. Ointments and balms for the relief of aching muscles often contain capsaicin in the form of a chile oil extract, listed amongst the ingredients under such names as "capsic. oleo. res."
[编辑] 非致命武器
辣椒素也被用应在防暴装备胡椒喷雾中，当喷雾喷中示威人士身体部分时，尤其眼部、黏膜，会使示威者感到非常痛楚，请参阅史高維爾指標中，胡椒喷雾与辣椒素的比较。
大量的辣椒素可成为致命毒物，人体在吸取过量辣椒素後，会出现呼吸困难丶蓝皮肤及抽搐等症状。在可摄取量方面，儿童比成年人少得多。在印度，一些杀婴案件的凶手是用辣椒素把婴儿辣死的。
[编辑] 药物滥用的可能性
Clifford Woolf, the Richard J. Kitz Professor of Anesthesia Research at Harvard Medical School has suggested using Capsaicin to deter abuse of certain extended-release drugs such as OxyContin and Ritalin. When taken as prescribed, morphine-based prescription drugs such as OxyContin release their opioids over time, but when crushed and snorted, swallowed, or injected intravenously, the drugs produce an intense high that is highly addictive. Woolf has argued that adding Capsaicin into the capsules would be a safe way to deter abuse. A person taking the capsule in the prescribed way (i.e., swallowing it whole) would suffer no ill effects from the additive. However, a person crushing it would expose the irritant. Anyone then swallowing it, snorting it, or injecting it would be exposed to the full power of the chemical. "Imagine snorting an extract of 50 jalapeno peppers and you get the idea," Woolf said in an interview with the Harvard University Gazette. As of 2006, Woolf's proposal is still in the preliminary stages of development and the additive has not yet entered the production stage.
[编辑] 杀虫
辣椒素也用于杀虫，包括昆虫和其他动物。例如有人把辣椒晒乾并磨碎，然後放进雀鸟的饲料内，由於雀鸟不怕辣，松鼠却害怕，因此可用来驱赶松鼠。
[编辑] 作用机理
The burning and painful sensations associated with capsaicin result from capsaicin's chemical interaction with sensory neurons. Capsaicin, as a member of the vanilloid family, binds to a receptor called the vanilloid receptor subtype 1 (VR1). First cloned in 1997, VR1 is an ion channel-type receptor. VR1, which can also be stimulated with heat and physical abrasion, permits positively-charged ions (i.e. cations) to pass through the cell membrane and into the cell from outside when activated. The resulting "depolarization" of the neuron stimulates it to signal the brain. By binding to the VR1 receptor, the capsaicin molecule produces the same effect that excessive heat or abrasive damage would cause, explaining why the spiciness of capsaicin is described as a burning sensation.
With chronic exposure to capsaicin, neurons are depleted of neurotransmitters. This leads to reduction in sensation of pain and blockade of neurogenic inflammation. If capsaicin is removed, the neurons recover.
The VR1 ion channel has subsequently been shown to be a member of the superfamily of TRP ion channels, and as such is now referred to as TRPV1. There are a number of different TRP ion channels that have been shown to be sensitive to different ranges of temperature and probably are responsible for our range of temperature sensation. Thus, capsaicin does not actually cause a chemical burn; it causes only the sensation of one.
[编辑] 辣椒素快感
"辣椒素快感"是一种通过食用大量富含辣椒素的食物所造成的欣快感。其理论依据为辣椒素所带来的辛辣感使人体释放内啡肽，而足够多的内啡肽通常可使人产生一种类似于"runner's high"的感觉。
[编辑] 参考
- Cromie WJ (2006) "Using chili peppers to burn drug abusers" Harvard University Gazette accessed 24 January 2006
- Dray A (1992) "Mechanism of action of capsaicin-like molecules on sensory neurons" Life Sci 51(23):1759-65
- Garnanez RJ, McKee LH (2001) "Temporal effectiveness of sugar solutions on mouth burn by capsaicin" IFT Annual Meeting 2001
- Henkin R (1991) '"Cooling the burn from hot peppers" JAMA 266(19):2766
- Nasrawi CW, Pangborn RM (1990) "Temporal effectiveness of mouth-rinsing on capsaicin mouth-burn" Physiol Behav 47(4):617-23
[编辑] 参见
- Piperine, the active chemical in black pepper
[编辑] 外部链接
- Capsaicin and Its Therapeutic Potential
- Molecule of the Month
- European Commission, opinion of the Scientific Committee on Food on capsaicin.
- An online article on popular capsaicin applications by Dave DeWitt
