Constituents of peppers
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The separation and quantitative analysis of piperine and its isomers by HPLC on aluminum oxide is described. Only piperine has a strong pungent taste. The isomers of piperine occur in pepper and in pepper extracts. The influence of light (photoisomerization) on ground pepper and pepper extracts is illustrated.
KeywordsHigh Pressure Liquid Chromatography Percentage Composition Geometrical Isomer Piperine Black Pepper
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