≥1 piece |
Piperine, along with its isomer chavicine, is the alkaloid responsible for the pungency of black pepper and long pepper. It has been used in some forms of traditional medicine.
Piperine is extracted from black pepper using dichloromethane. Aqueous hydrotropes can be used in the extraction to result in high yield and selectivity. The amount of piperine varies from 1-2% in long pepper, to 5-10% in commerical white and black peppers. Further, it may be prepared by treating the solvent-free residue from an alcoholic extract of black pepper, with a solution of potassium hydroxide to remove resin (said to contain chavicine, as isomer of piperine) and solution of the washed, insoluble residue in warm alcohol, from which the alkaloid crystallises on colling.
Product:Piperine
Specification:95% & 98%
Test Method:by HPLC
Appearance:Light Yellow Fine Powder
Sieve Size:100% pass 80 mesh
Loss on Drying:<5.0%
Ash:<5.0%
Heavy Metals:<10ppm
Pb:<1ppm
As:<1ppm
Total Plate Count:<1000cfu/g
Yeast&Mold:<100cfu/g
E.Coli:Not detected
Salmonella:Not detected