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Product Overview
Piperine is a natural alkaloid isolated from pepper. It is the main active component in pepper, responsible for the spicy taste in black and long peppers. The product is a light yellow to brown powder with primary functions including pain relief, anti-inflammatory, and insecticidal properties. Piperine enhances the absorption of vitamin B and β-carotene in the body and increases metabolic activity. It is used in traditional medicine and as an insecticide.
Piperine Production Process
Organic Solvent Extraction: Typically uses methanol, ethanol, dichloromethane, or chloroform as solvents. To improve extraction efficiency, pepper samples are usually crushed before extraction to increase the contact area between solid and liquid. This method is simple, does not require special equipment, and provides complete extraction with good results. It can be further divided into reflux extraction and Soxhlet extraction based on the solvent immersion method.
Supercritical Fluid Extraction: First, supercritical CO2 fluid extracts pepper essential oil; then supercritical CO2 fluid extracts pepper oil resin, using ethanol and water as co-solvents. The extracted pepper oil resin is mixed with edible oil to purify piperine, which is then further purified with edible alcohol and denatured alcohol to obtain high-purity piperine. This method involves extracting pepper essential oil first, then using ethanol and water as co-solvents to extract pepper oil resin, followed by mixing the resin with edible oil and purifying piperine with denatured and edible alcohol.
Piperine Effects and Benefits
- Pain Relief and Anti-Inflammatory: Reduces fever and pain, inhibits inflammatory factors, maintains immune balance, and prevents excessive T-cell differentiation.
- Piperine enhances the bioavailability of various drugs and nutrients (e.g., berberine, magnolia alkaloids, quercetin, resveratrol, Coenzyme Q10, vitamin B6) by:
- Modifying intestinal permeability through changes in mucosal dynamics.
- Inducing the synthesis of proteins related to the intestinal brush border's microvilli, altering microvilli structure.
- Regulating metabolic enzymes involved in nutrient conversion.
- Activating thermal receptors directly or indirectly, stimulating heat production or metabolism.
- Insecticidal: Used in agriculture as an insecticide, piperine is more toxic to flies than pyrethrins. It contains amides that act against canine hookworms and compounds that inhibit fruit fly larvae development.
Piperine Applications
Used in food flavoring, pharmaceuticals, agricultural insecticides, and other fields.
Packaging and Storage
【Storage Conditions】 Keep sealed, protected from light, store in a cool, dry, well-ventilated place.
【Packaging】 Bulk: 25 kg per cardboard drum; samples: 1 kg per aluminum foil bag. Custom packaging available upon request.
【Transportation】 By express or logistics; domestic express within three days, logistics within five days. Prices generally include domestic shipping costs.
【Shelf Life】 Two years
Extraction Source
Piperine is extracted from Piper nigrum L. The white and black pepper we use are derived from this plant, with the difference lying in the harvesting and processing stages. White and black pepper come from the same plant but are processed differently. Black pepper is harvested when the fruit is dark green and dried; white pepper comes from fully ripened, red fruit that is soaked, cleaned, and then dried.
