合成了两种辣椒碱同系物的新成员:反-N-(4-羟基-3-甲氧基苄基)-8-甲基-4-壬烯酰胺和N-(4-羟基-3-甲氧基苄基)-3,7-二甲基-6-辛烯酰胺,并用元素分析,FT-IR,1H NMR,13C NMR等方法对其结构进行了表征,还用斯科维尔感官评定的方法对其辣度进行了测定,分别为1.2×107和3.0×106 SHU.并将它们的结构和辣度与辣椒碱、降辣椒碱和高辣椒碱进行了对比,总结出影响辣椒碱同系物辣度的结构因子为脂酰基双键的位置、脂酰基主链的长度及支链. New members of two capsaicinoid homologues were synthesized: trans-N- (4-hydroxy-3-methoxybenzyl) -8-methyl-4-nonenamide and N- (4- Methoxybenzyl) -3,7-dimethyl-6-octenamide, and its structure was characterized by elemental analysis, FT-IR, 1H NMR, 13C NMR and other methods. , Respectively, to determine their degree of spicy were 1.2 × 107 and 3.0 × 106 SHU, and their structure and spicy and capsaicin, capsaicin and capsaicin were compared to sum up the impact of capsaicin homologous The structural factor of spicy degree is the position of the acyl double bond, the length of the acyl acyl backbone, and the branching.