Analytical Development of Piperine as Herbal Reference Material from Black Pepper for Quality Control Purposes: Liquid Chromatography-Quadrupole Time-of-Flight, Nuclear Magnetic Resonance, and Thermal Analysis.

IF 1.5 4区化学 Q4 BIOCHEMICAL RESEARCH METHODS

Journal of chromatographic science Pub Date : 2025-06-10 DOI:10.1093/chromsci/bmaf036

Swati Ramesh Pawar, Sachin Dattram Pawar, Sandeep Jat, Rashinikumar Samandram, Dnyaneshwar Maykar, Pratik Gore, Pramod Kumar

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引用次数: 0

Abstract

Various spices and their oleoresins are being marketed since long and it has multibillion market. One of the most often used spices is black pepper (Piper nigrum), which gets its pungent flavour from volatile chemical components, essential oils, and an alkaloid called piperine. Piperine is also known for huge therapeutic benefits and most people are using daily in food products also. Most significantly, piperine is recognised as a bioavailability enhancer by stopping CYP enzyme activity. Therefore, our aim is to develop black pepper extract and isolation of piperine from black pepper. Various analytical techniques including, UV-Visible Spectroscopy, Fourier Transform Infrared Spectroscopy, Differential Scanning Calorimetry, Thermogravimetric Analysis, Proton Nuclear Magnetic Resonance, Carbon-13 Nuclear Magnetic Resonance, High-Resolution Mass Spectrometry were used to characterize piperine. NMR confirms its structure and molecular weight was confirmed by HRMS. Purified piperine has shown HPLC purity >99.5%. DSC has shown the melting peaks of 130.12°C. Piperine have great commercial potential as reference materials for regular quality control in the herbal industries for black pepper-based products.

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黑胡椒中胡椒碱作为中草药标准品的分析发展：液相色谱-四极杆飞行时间，核磁共振和热分析。

各种香料及其油树脂长期以来一直在市场上销售，拥有数十亿美元的市场。最常用的香料之一是黑胡椒（Piper nigrum），它的辛辣味道来自挥发性化学成分、精油和一种叫做胡椒碱的生物碱。胡椒碱也以巨大的治疗效益而闻名，大多数人也在日常食品中使用。最重要的是，胡椒碱被认为是通过阻止CYP酶活性的生物利用度增强剂。因此，我们的目的是开发黑胡椒提取物和从黑胡椒中分离胡椒碱。利用紫外可见光谱、傅里叶变换红外光谱、差示扫描量热法、热重分析、质子核磁共振、碳-13核磁共振、高分辨率质谱等多种分析技术对胡椒碱进行了表征。核磁共振证实了其结构，质谱证实了其分子量。纯化后的胡椒碱HPLC纯度为bb0 99.5%。DSC显示熔点为130.12℃。胡椒碱作为草药工业中黑胡椒类产品常规质量控制的参考物质具有很大的商业潜力。

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来源期刊

Journal of chromatographic science 化学-分析化学

CiteScore

2.90

自引率

7.70%

发文量

审稿时长

5.6 months

期刊介绍： The Journal of Chromatographic Science is devoted to the dissemination of information concerning all methods of chromatographic analysis. The standard manuscript is a description of recent original research that covers any or all phases of a specific separation problem, principle, or method. Manuscripts which have a high degree of novelty and fundamental significance to the field of separation science are particularly encouraged. It is expected the authors will clearly state in the Introduction how their method compares in some markedly new and improved way to previous published related methods. Analytical performance characteristics of new methods including sensitivity, tested limits of detection or quantification, accuracy, precision, and specificity should be provided. Manuscripts which describe a straightforward extension of a known analytical method or an application to a previously analyzed and/or uncomplicated sample matrix will not normally be reviewed favorably. Manuscripts in which mass spectrometry is the dominant analytical method and chromatography is of marked secondary importance may be declined.