Kanaki Niranjan, Dave Mansi, Padh Harish, Rajani Mandapati
Department of Phytochemistry and Pharmacognosy, B. V. Patel Pharmaceutical Education and Research Development Centre, Thaltej-Gandhinagar highway, Thaltej, Ahmedabad, 380 054, Gujarat, India.
J Nat Med. 2008 Jul;62(3):281-3. doi: 10.1007/s11418-008-0234-3. Epub 2008 Feb 16.
A simple, rapid and efficient method has been developed for the isolation of piperine from the fruits of Piper nigrum. The method involves extraction of the fruit powder with glacial acetic acid, from which piperine is partitioned into chloroform and subsequently crystallized. The identity of the compound was confirmed by its melting point, comparison of UV, IR, and mass spectral data with those from a reference standard, and co-chromatography with the reference standard using thin-layer chromatography (TLC). The purity of the compound was ascertained by TLC, by recording UV absorption spectra at the start, middle, and end positions of the spot on the plate, and by differential scanning calorimetry (DSC).
已开发出一种从胡椒果实中分离胡椒碱的简单、快速且高效的方法。该方法包括用冰醋酸萃取果粉，从中将胡椒碱分配到氯仿中，随后结晶。通过熔点、紫外、红外和质谱数据与参考标准品数据的比较以及使用薄层色谱法（TLC）与参考标准品进行共色谱分析来确认化合物的身份。通过TLC、记录板上斑点起始、中间和末端位置的紫外吸收光谱以及差示扫描量热法（DSC）来确定化合物的纯度。
