Raw Materials Black Pepper Extract powder

CAS:84929-41-9

MF:/

MW:/

EINECS:284-524-7

Specification​: 99% min Black Pepper Extract Powder

Sample:Black Pepper Extract Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:Brown

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Black Pepper Extract Powder Usage and Synthesis.

Piperine is a broad-spectrum anticonvulsant with good antagonism against experimental electroconvulsions in mice, and with varying degrees of antagonism against convulsive seizures and audiogenic seizures induced by pentylenetetrazol, indoprostenol toxin, strychnine, and intracerebroventricular injections of cylinder argatoxin and glutamate.

It is also effective in certain types of epilepsy. It is the main anticonvulsant ingredient in the Chinese recipe for epilepsy (white pepper and radish).

Piperine is also used as a brandy additive to give it a spicy flavour. Piperine is more toxic to flies than pyrethrum.

Uses of Black Pepper Extract.

Warming the middle and dispersing cold, lowering Qi and eliminating phlegm. It is used for vomiting with cold stomach, abdominal pain and diarrhoea, loss of appetite, epilepsy and phlegm.

1. The main component of black pepper is piperine, which also contains a certain amount of aromatic oil, crude protein, crude fat and soluble nitrogen, which can dispel fishy, detoxify grease and help digestion.

2. The smell can enhance appetite.

3. Warm and hot, cold stomach and abdomen due to cold stomach, intestinal chirping and diarrhoea has a very good relief, and treatment of wind-cold cold.

4. It has antiseptic and antibacterial effects, and can detoxify fish and shrimp.

5. Black pepper spiciness than white pepper strong, fragrant with spicy, fishy taste, more for cooking offal, seafood dishes.

6. Edible contraindications: peptic ulcers, coughing and haemoptysis, haemorrhoids, inflammation of the throat, eye disease patients should eat.

Pharmacological studies of Black Pepper Extract.

Piperine is an alkaloid, the molecular formula for C17H19NO3. piperine exists in a variety of pepper plants in the fruit, as one of the components of its pungent flavour, but the pungent flavour of black pepper mainly comes from its isomer Jiamicine.

In the commercial black pepper and white pepper, piperine content of 5% to 9%, sometimes up to 11%. Other components of black pepper for starch (20% ~ 40%), volatile oil (1% ~ 3%), water (8% ~ 12%) and so on.

Piperine is colourless monoclinic prismatic crystals, melting point 130 ~ 133 ℃, almost insoluble in water, soluble in acetic acid, benzene, ethanol and chloroform, slightly soluble in ether. Piperine in the mouth initially tasteless, and then have a pungent flavour, can be generated with strong acid crystal salt.

It can promote the body's absorption of drugs, enhance the efficacy of drugs and reduce the dosage of drugs.

It has the functions of sedation and tranquillity, detoxification and blood circulation, warming the middle and dispersing the cold, opening the stomach and lowering the qi, eliminating phlegm, regulating the five viscera, and strengthening the kidney qi, and it is the raw material and intermediate necessary for many kinds of drugs in the pharmaceutical industry.

Ingredient of Black Pepper Extract.