1、
This product is the dried near mature or mature fruit of Piper nigrum L., a pepper plant in the pepper family. The fruit is harvested when it is dark green from late autumn to next spring, dried in the sun, and is black pepper; The fruit is harvested when it turns red, soaked in water for several days, wiped off the pulp, dried in the sun, and becomes white pepper.
[character] black pepper is spherical in shape, with a diameter of 3.5 ～ 5mm. Its surface is dark brown, with raised reticular wrinkles, small style remnants at the top, and scars falling off the fruit axis at the base. It is hard, the exocarp can be peeled, and the endocarp is gray white or light yellow. The section is yellowish white, powdery, with small gaps in it. It is fragrant and spicy.
The surface of white pepper is gray white or yellowish white, smooth, and there are many light linear stripes between the top and base.
[identification] (1) black pepper powder is dark gray. The stone cells of exocarp are square, rectangular or irregular in shape, with a diameter of 19-66 μ m and a thick wall. The stone cells of endocarp are polygonal in appearance and 20 ～ 30 μ m in diameter; The side view is square, and the wall is thin. . Polygonal. The wall is Beaded thickened. The oil cells are less, round like, 51-75 μ m in diameter. Starch grains are fine and often agglomerate.
White pepper powder is yellowish white. Seed coat cells, oil cells and starch granules are the same as those of black pepper.
(2) Take a small amount of this product powder and add a drop of sulfuric acid to make it red, gradually reddish brown, and then turn brown.
(3) Take 0.5g of this product powder, add 5ml of absolute ethanol, sonicate for 30 minutes, filter, and take the filtrate as the test solution. Take another piperine reference substance, put it into a brown volumetric flask, add absolute ethanol to make a solution containing 4mg per 1ml as the reference solution. Test according to thin-layer chromatography (general rule 0502), suck 2 μ l of each of the above two solutions, dot them on the same silica gel G thin-layer plate, use toluene ethyl acetate acetone (7:2:1) as the developing agent, develop, take out, dry, spray 10% sulfuric acid ethanol solution, heat until the spots are clear, and inspect them under sunlight and ultraviolet light (365nm). In the chromatogram of the test sample, spots or fluorescent spots of the same color appear at the corresponding positions of the chromatogram of the control sample.
[inspection] the moisture content shall not exceed 14.0% (the fourth method of general rule 0832).
[content determination] determine according to high performance liquid chromatography (general rule 0512).
Chromatographic conditions and system suitability test octadecylsilane bonded silica gel was used as filler; Methanol water (77:23) was used as mobile phase; The detection wavelength was 343nm. The number of theoretical plates should not be less than 1500 according to the piperine peak.
Preparation of reference solution take an appropriate amount of piperine reference, weigh it accurately, place it in a brown volumetric flask, add absolute ethanol to make a solution containing 20 μ g per 1ml.
Preparation of test solution take about 0.1g of powder in this product, weigh accurately, put it into a 50ml Brown volumetric flask, add 40ml of absolute ethanol, sonicate (power 250W, frequency 20KHz) for 30 minutes, cool it, add absolute ethanol to the scale, shake well, filter, accurately measure 10ml of continuous filtrate, put it into a 25ml Brown volumetric flask, add absolute ethanol to the scale, shake well, filter, and take the continuous filtrate.
The determination method is to precisely suck 10 μ l of the reference solution and 10 μ l of the test solution, inject them into the liquid chromatograph, and determine.
According to the calculation of dry product, the content of piperine (C17H19NO3) shall not be less than 3.3%.
[nature, taste and meridian tropism] pungent, hot. Return to stomach and large intestine.
[functions and indications] warm and dissipate cold, lower Qi and dissipate phlegm. It is used for vomiting due to cold stomach, diarrhea due to abdominal pain, loss of appetite, epilepsy and phlegm.
[usage and dosage] 0.6 ~ 1.5g, powder swallow. Appropriate for external use.
[storage] store in a cool and dry place.

2、 Chemical constituents of pepper

Pepper fruits contain a variety of amide compounds:Piperine, piperamide, subpiperamide, piperine, piperine B, guinea piperamide, pseudopiper longum amide a, pipecolic-c 5:l (2e), piperamide-c 7:l (6e), piperamide-c7:2 (2e, 6e), piperamide-c9:1 (8e), piperamide-c9:2 (2e, 8e), piperamide-c9:3 (2e, 4e, 8e), 1 [Dec - (2e, 4e) - dienoyl] tetrahydropyrrole, l- [dodecane - (2e, 4e) - dienoyl] tetrahydropyrrole, 1 n-trans feruloyl piperidine, feruloyl piperidine like, dihydro feruloyl piperidine, theophylline, n-isobutyl decane-2e, 4e, 8Z trienamide, n-isobutyl octadecane-2e, 4e dienamide, n-trans feruloyl tyramine, p-coumaroyl piperidine like, n-isobutyl carbon-trans-2-trans-2-dienamide, dihydropiperamide, Dihydropiperine, etc. It also contains volatile oil, including: sunflower essence, dihydrogeraniol, oxysyringone, cryptopinone, cis-p-2-dilute-1-ol, cis-2,8-dien-1-ol, trans rosin reed alcohol, piperone, sesquimene, β - pinone, l, 1,4-trimethylcyclohept-2,4-dien-6-one, terpineol-l-ene-5-ol, -3,8 (9) - dien-1-ol, -1 (7), 2-dien-6-ol, n-formylpiperidine, Piper nigrum-5,10 (15) - dien-4-ol, p-cymene-8-ol methyl ether, etc.

3、 Pharmacological action of pepper

1. anticonvulsant effect: the piperine contained in this product, at a dose of less than half the lethal dose, has different degrees of antagonistic effect on convulsions in rats and mice caused by electric shock, pentylenetetrazole, picrotoxin, strychnine, curculine and sodium glutamate, and can reduce the mortality of animals. Its effect is similar to that of phenytoin sodium, both of which can significantly resist electric convulsion, but not the same. Piperine is effective on pentylenetetrazole convulsion, and does not cause convulsions in animals or anesthesia at high doses. In addition, it has sedative effect and strengthens the central inhibitory effect of other central nervous system drugs.

2. insecticidal effect: amide compounds contained in pepper fruit can kill Toxocara canis. Pepper aldehyde, piperine and piperine B contained in pepper fruit can inhibit the development of Drosophila larvae.

3. choleretic effect: rats were gavaged with 250mg or 500mg/kg black pepper and 12.5mg or 25mg/kg piperine, and the low dose could increase the solid substances in the bile of rats. If 0.2 and 0.4% black pepper or 0.01 and 0.02% piperine were added to the feed, the bile secretion could be increased and the solid substances could be reduced after 4 weeks.

4. pressor effect: normal people put 0.1g pepper in their mouth without swallowing it. The blood pressure and pulse before and after the treatment were measured. A total of 24 people were tested. All of them could cause the blood pressure to rise. The systolic blood pressure increased by 13.1mm Hg on average, and the diastolic blood pressure increased by 18.1mm Hg. All of them recovered after 10-15 minutes, and had no significant effect on the pulse. In addition to the spicy feeling of the tongue, most of the subjects still had a sense of heat in the whole body or head.