Physical and chemical characteristics of capsaicin in pepper ballsCapsaicin in high-purity pepper balls is white flake or needle crystal or white powder, which is non-toxic and easy to produce strong pungent smell at high temperature. Capsaicin in pepper balls usually has a melting point of 62~65℃ and a boiling point of 210 ~ 220℃. High chemical stability, easy to dissolve in organic solvents such as ethanol, petroleum ether, acetone, chloroform, benzene, etc. Using this property, the crude extract of capsaicin in pepper balls can be dissolved and crystallized to prepare high-purity capsaicin in pepper balls. Because phenolic hydroxyl group is weakly acidic, it can also be dissolved in strong alkali, slightly soluble in carbon disulfide, and insoluble in cold water; It is easy to hydrolyze, and it is weakly acidic after hydrolysis. The content of capsaicin in pepper balls can be determined by the color reaction with film reagent.