Piperine is an alkaloid responsible for pungency of black pepper. It is a liphophillic amide that is soluble in ethanol, acetone and isopropyl alcohol.
1 Piperine; Blue trace: 340 nm (highest abundance of piperine); Green trace: 210 nm (most impurities detected)
| Method | HPLC |
|---|
| Mode | RP |
|---|---|
| Substances | Piperine |
| Key words | Piperine, black pepper, scale-up, AZURA, purification |
| CAS number | 94-62-2 |
Article No.: 25WE181E2J
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Analytical HPLC system with an extended maximum pressure of up to 862 bar with diode array detection (DAD).
Article No.: FoodAnalysis
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