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 commercial 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, an isomer of piperine) and solution of the washed, insoluble residue in warm alcohol, from which the alkaloid crystallises on cooling.
English Name: Piperine
Plant sources:: pepper fruit is Piper nigrum L. near ripe or ripe fruit drying.
The molecular formula and molecular weight: 285.34 C17H19NO3
Melting point and solubility: melting point of 130 ~ 133 ℃. Soluble in benzene, acetic acid, ethanol and chloroform, slightly soluble in ether.
Product Description: white crystal powder, which belongs to the alkaloids
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