不同胡椒粉中胡椒碱的含量比较

Comparison of Piperine Contents in Different Pepper Powders

采用高效液相色谱法(HPLC)和紫外分光光度法(UV)测定黑胡椒、胡椒根、市售胡椒粉和用不同浸泡液浸泡脱皮的白胡椒粉中的胡椒碱含量。结果表明:黑胡椒粉、2种市售胡椒粉和白胡椒粉中胡椒碱含量不同;果>根、白胡椒>黑胡椒、盐水浸泡>河水浸泡>醋浸泡、西安胡椒粉>海南胡椒粉。说明不同的胡椒粉胡椒碱的含量不同,这可以为胡椒的质量控制提供比较有用的参考。

The content of piperine in different pepper was studied.HPLC and UV methods were used to determine the content of piperine in different Pepper（black pepper,pepper root,sell pepper and white pepper peeled by different steep）.The results showed that the content of peperine in the fruit is more than that in the root,while that in the white pepper is more than that in the dark pepper,and that in the pepper from Xi＇an is more than that from Hainan.The content of the peperine is the most when brine was used as steep,and the lest was got when vinegar was employed.The content of piperine is different in different pepper,which can afford useful references to the quality control of pepper.