高效液相色谱法分析黑胡椒中的胡椒碱

S. Shrestha, Nibedita Chaudhary, R. Sah, Neera Malakar
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引用次数: 4

摘要

胡椒碱是黑胡椒中最重要的生物碱。对国际标准化组织(ISO)提出的测定黑胡椒中胡椒碱的高效液相色谱(HPLC)方法进行了优化和验证。对该方法进行了线性度、范围、准确度、精密度、检出限、定量限和测量不确定度的验证。采用该方法对从加德满都当地超市采集的9个黑胡椒样品进行了分析。尼泊尔加德满都不同地区的胡椒碱含量在2.33% ~ 3.34%之间,平均值为2.75%,标准差为0.31%。该方法简便、精确、准确,可用于黑胡椒中胡椒碱含量的常规分析,为质量控制提供依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Analysis of Piperine in Black Pepper by High Performance Liquid Chromatography
Piperine is the most important alkaloid present in the black pepper. A high performance liquid chromatography (HPLC) method proposed by International Organization for Standardization (ISO) was optimized and validated for quantitative determination of piperine in black pepper. The method was successfully validated for linearity, range, accuracy, precision, limit of detection, limit of quantitation, and measurement uncertainty. The validated method was used for the analysis of nine black pepper samples collected from the local supermarket of Kathmandu. The piperine content of the samples collected from various areas of Kathmandu, Nepal were found in the range of 2.33 % to 3.34% with an average of 2.75 % and a standard deviation of 0.31%. This simple, precise, and accurate method can be used for routine analysis of piperine content in black pepper for quality control purposes.
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