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Baris 1:
{{chembox
| Watchedfields = changed
| verifiedrevid = 443496864
| ImageFile1 = kapsaicyna.svg
| ImageFile2 = Capsaicin-3D-vdW.png
| PIN = (6''E'')-''N''-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methylnon-6-enamide
| OtherNames = (''E'')-''N''-(4-Hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide<br />8-Methyl-''N''-vanillyl-''trans''-6-nonenamide<br>''trans''-8-Methyl-''N''-vanillylnon-6-enamide<br />(''E'')-Capsaicin<br />Capsicine<br />Capsicin<br />CPS
|Section1={{Chembox Identifiers
| IUPHAR_ligand = 2486
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = S07O44R1ZM
| InChI = 1/C18H27NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h6,8,10-12,14,20H,4-5,7,9,13H2,1-3H3,(H,19,21)/b8-6+
| InChIKey = YKPUWZUDDOIDPM-SOFGYWHQBQ
| ChEMBL_Ref = {{ebicite|correct|EBI}}
| ChEMBL = 294199
| StdInChI_Ref = {{stdinchicite|correct|chemspider}}
| StdInChI = 1S/C18H27NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h6,8,10-12,14,20H,4-5,7,9,13H2,1-3H3,(H,19,21)/b8-6+
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey = YKPUWZUDDOIDPM-SOFGYWHQSA-N
| CASNo_Ref = {{cascite|correct|CAS}}
| CASNo = 404-86-4
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID =1265957
| EINECS = 206-969-8
|
| ChEBI_Ref = {{ebicite|correct|EBI}}
| ChEBI = 3374
| SMILES = O=C(NCc1cc(OC)c(O)cc1)CCCC/C=C/C(C)C
| KEGG_Ref = {{keggcite|correct|kegg}}
| KEGG = C06866
}}
|Section2={{Chembox Properties
| C=18 | H=27 | N=1 | O=3
| LambdaMax = 280 nm
| Appearance = kristal bubuk putih<ref>[http://www.chemspider.com/Chemical-Structure.1265957.html ChemSpider–Capsaicin]</ref>
| Odor = sangat mudah menguap dan menyengat
| VaporPressure = {{val|1.32|e=-8|u=mm Hg}} at {{val|25|u=degC}}<ref name=PubChem>[https://pubchem.ncbi.nlm.nih.gov/compound/Capsaicin#section=Experimental-Properties]</ref>
| Density =
| MeltingPtC = 62 to 65
| BoilingPtC = 210 to 220
| BoilingPt_notes = 0.01 Torr
| Solubility = 0.0013 g/100 mL
| SolubleOther = larut dalam alkohol, [[eter]], [[benzena]] <br> agak larut dalam [[karbon disulfisa|CS<sub>2</sub>]] (karbon disulfida), [[hydrochloric acid|HCl]], dan [[minyak]]
}}
|Section3={{Chembox Structure
| CrystalStruct = monoklinik
}}
|Section6={{Chembox Pharmacology
| ATCCode_prefix = M02
| ATCCode_suffix = AB01
| ATC_Supplemental = {{ATC|N01|BX04}}
| Licence_EU=yes
}}
|Section7={{Chembox Hazards
| ExternalSDS = [http://www.sciencelab.com/msds.php?msdsId=9923296 Capsaicin, Natural MSDS]
| MainHazards = Toxic ('''T''')
| RPhrases = {{R24/25}}
| SPhrases = {{S26}}, {{S36/37/39}}, {{S45}}
| FlashPt =
| AutoignitionPt =
| NFPA-H = 2
| NFPA-F = 1
| NFPA-R = 0
}}
}}
{{Infobox pepper
| image = Hottest-chili-rating.gif
| heat = Diatas nilai tertinggi
| scoville = 15,000,000–16,000,000
}}
'''Kapsaisin''' ({{lang-en|Capsaicin}}, {{IPAc-en|k|æ|p|ˈ|s|eɪ|.|ᵻ|s|ɪ|n}} ([[International Nonproprietary Name|INN]]); '''8-methyl-''N''-vanillyl-6-nonenamide''') adalah komponen aktif dari [[cabai]], yang merupakan tanaman dari genus ''[[Capsicum]]''. Zat ini menyebabkan [[iritasi]] pada [[Binatang menyusui|mamalia]], termasuk manusia, dan menghasilkan sensasi terbakar (pedas) di jaringan mana pun yang bersentuhan dengannya. Kapsaisin dan beberapa senyawa terkait yang disebut ''kapsaikinoida'' dan diproduksi sebagai [[metabolit sekunder]] oleh cabai. Produksi zat ini mungkin bertujuan sebagai bentuk adaptasi tumbuhan untuk menghambat mamalia dan jamur tertentu.<ref name="totn">[http://www.npr.org/templates/story/story.php?storyId=93636630 What Made Chili Peppers So Spicy?] Talk of the Nation, 15 August 2008.</ref>
== Skala
Rasa pedas ini diukur dengan skala yang disebut [[Skala Scoville|Scoville]].
Pada bulan Agustus 2023, ''[[Guinness World Records]]'' menyatakan [[Pepper X]] adalah cabai terpedas di dunia dengan tingkat kepedasan mencapai rata-rata 2.693.000 SHU (Scoville Heat Unit).<ref>{{Cite web|last=Sani|first=Tania|title=Mengenal Pepper X, Cabai Terpedas di Dunia yang Menggeser Posisi Carolina Reaper|url=https://www.jawapos.com/wisata-kuliner/013233426/mengenal-pepper-x-cabai-terpedas-di-dunia-yang-menggeser-posisi-carolina-reaper|website=Jawapos|access-date=1 Agustus 2024}}</ref>
==
Dua campuran ini juga adalah
{| class="wikitable"
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! Jenis
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| [[Berkas:
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| [[
| [[Berkas:Dihydrocapsaicin chemical structure.png|200px|Chemical structure of dihydrocapsaicin]]
|-
| [[
| [[Berkas:Nordihydrocapsaicin chemical structure.png|200px|Chemical structure of nordihydrocapsaicin]]
|-
| [[
| [[Berkas:Homodihydrocapsaicin chemical structure.png|200px|Chemical structure of homodihydrocapsaicin]]
|-
| [[
| [[Berkas:Homocapsaicin chemical structure.png|200px|Chemical structure of homocapsaicin]]
|-
Baris 68 ⟶ 103:
== Tidak larut dalam air ==
Cara terbaik menghilangkan pedas adalah dengan lemak atau minyak. Kedua zat itu melarutkan
== Lihat pula ==
* [[Cabai]]
== Referensi ==
{{reflist}}
== Pranala luar ==
* {{en}} [http://sulcus.berkeley.edu/mcb/165_001/papers/manuscripts/_784.html Capsaicin and Its Therapeutic Potential] {{Webarchive|url=https://web.archive.org/web/20080706164245/http://sulcus.berkeley.edu/mcb/165_001/papers/manuscripts/_784.html |date=2008-07-06 }}
* {{en}} [http://www.chm.bris.ac.uk/motm/chilli/capsaicin.htm Molecule of the Month]
* {{en}} [http://ec.europa.eu
* {{en}} [http://www.fiery-foods.com/Dave/cap2000.html An online article on popular capsaicin applications by Dave DeWitt] {{Webarchive|url=https://web.archive.org/web/20060715095638/http://www.fiery-foods.com/dave/cap2000.html |date=2006-07-15 }}
{{Authority control}}
[[Kategori:Kimia]]
[[Kategori:Biologi]]
[[Kategori:Cabai]]
[[Kategori:Amida]]
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