Guo, Zhen;Li, Xiu-qin;Gao, Fang-yuan;Zhang, Qing-he;Li, Hong-mei published 《Determination of capsaicinoids in edible oil by liquid chromatography-isotope dilution mass spectrometry》. The research results were published in《Huaxue Shiji》 in 2016.Name: N-Vanillylnonanamide The article conveys some information:
A method was developed on determination of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin and n-vanillvlnonanamide) in edible oil by liquid chromatog.-isotope dilution mass spectrometry (LC-IDMS). The sample was firstly extracted with sodium hydroxide solution, and then the extract was cleaned-up by auto solid phase extraction (SPE) before the LC-IDMS anal. The limit of detection (LOD, S/N>3) for capsaicinoids was 0.015 μg/kg, and the recoveries of the 4 kinds of capsaicinoids in edible oil samples were 96.2%-105% with the RSDs ranging 0.5%-3.8% (n = 6). Edible oils and illegal edible oils were both analyzed using this method, and significant differences were observed The results showed that there were no capsaicinoids in most kinds of edible oils. Peanut oil contained little capsaicinoids ranging 0-1.8 μg/kg which might come from peanut. The content of capsaicinoids was above 600 μg/kg in most illegal cooking oils. This method can be used as one of identification methods on illegal cooking oil. The experimental procedure involved many compounds, such as N-Vanillylnonanamide (cas: 2444-46-4) .
N-Vanillylnonanamide(cas:2444-46-4) has antifouling properties.Name: N-Vanillylnonanamide It acts as an nicotinamide adenine dinucleotide phosphate (NADPH) inhibitor.N-Vanillylnonanamide has been used for the preparation of spicules.
Reference:
Amide – Wikipedia,
Amide – an overview | ScienceDirect Topics