Delia Nica-Badea<br>Separation, Identification and Estimation of Piperine<br>as Major Constituent from Black Pepper, by Thin <br>Layer Chromatography Coupled with GC-MS

Delia Nica-Badea
Separation, Identification and Estimation of Piperine
as Major Constituent from Black Pepper, by Thin
Layer Chromatography Coupled with GC-MS

Abstract:

Black pepper is one of the most important spices, rich in aromatic and medicinal ingredients known for organoleptic properties and uses in food, medicine and cosmetics. The paper addresses the extraction, separation, identification and estimation of the major component, piperine from black pepper, as evidenced in the literature between 17.000 to 90.000 ppm. The active principle piperine was extracted and concentrated from black pepper powder using different solvents: alcohol, chloroform and petroleum ether. Identification was performed using plates Polygram Sil G / UV 254 Macherey Nagel, mobile phase: toluene - ethyl acetate (70: 30, v / v), UV examination (254, 366 nm). In order to observe the influence of the mobile phase in the separation, they have different volume of the extract was applied on the plate chromatography using a mixture of different mobile phases. Identified spots were extracted and measured gas chromatograph, Hewlett Packard 5890 equipped with mass detector MS 5972. Quantitative estimation of piperine from Piper technique performed by HPTLC, silica gel plates (Polygram Sill G / UV 254 Macherey Nagel) Mobile phase: toluene - ethyl acetate (70: 30, v / v), record the chromatograms were assessed densitometrically. The calibration curve is linear in the 10-60 mg. L-1 (Y = 77.857 X - 253.57 R2 = 0.9908), the method can be used to determine the content of active ingredients pepper, food (mustard, spices), and pharmaceutical preparations. Keyword: piperine, separation, identification, assessment, TLC / GC / MS

Issue: 2014, Volume 65, Issue 6

Pages:

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This article is published under the Creative Commons Attribution 4.0 International License

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