辣椒碱的合成研究进展

Progress in Synthesis of Capsaicin

辣椒碱(反式8-甲基-N-香草基-6-壬烯酰胺)是辣椒中产生辛辣及刺激性味道的主要生物活性物质,是一种含香草酰胺的生物碱,具有重要的生理、药理活性,被广泛应用于医药、食品、农业、涂料及军事领域,具有巨大的市场需求。然而从天然辣椒中提取分离的辣椒碱纯度低、产率低,难以实现规模化制备。因此,化学家们致力于发展化学合成法制备高纯度、高产率的辣椒碱。系统总结了现有辣椒碱的合成方法,并简单介绍了反应特点,以期为发展辣椒碱规模化制备工艺提供参考。

Capsaicin(CAP,trans-8-methyl-N-vanillyl-6-nonenamide) is the primary bioactive substance in chili peppers that produces the spicy and irritating.It is an alkaloid containing vanillamide and has important physiological and pharmacological activities and is widely used in medicine,food,agriculture,coatings and military fields.It also has huge market demand.However,the capsaicin extracted and separated from natural peppers has low purity and low yield,making it difficult to achieve large-scale production.Therefore,chemists are committed to the development of chemical synthesis to prepare high-purity and high-yield capsaicin.It systematically summarizes the existing synthesis methods of capsaicin and briefly introduces the reaction characteristics,with a view to developing a large-scale production process of capsaicin for reference.