Separation of Piperine from Pepper by High-Speed Countercurrent Chromatography

doi:10.7506/spkx1002-6630-201124059

Abstract

Abstract: Piperine was separated from crude ethanolic pepper extract by high-speed countercurrent chromatography (HSCCC) with a solvent system composed of n-hexane-acetic ether-methanol-water (1:1:1:1, V/V). The method allowed the separation of 1.58 g of individual piperine with a purity of 98.72% from 5 g of crude ethanolic pepper extract. The separated piperine was structurally identified by ESI-MS, 1H NMR and 13C NMR. The method is of high sample loading capacity, high separation efficiency, and great importance for piperine applications in the food and medical fields.

Key words: high-speed countercurrent chromatography (HSCCC), piperine, pepper

CLC Number:

TS201.2

QIAN Deng-yong，LI Bo，JIANG Zhi-guo，YING Xiao-guo，DU Qi-zhen. Separation of Piperine from Pepper by High-Speed Countercurrent Chromatography[J]. FOOD SCIENCE, 2011, 32(24): 274-276.

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Separation of Piperine from Pepper by High-Speed Countercurrent Chromatography

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