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KMID : 0380619740060020056
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Korean Journal of Food Science and Technology
1974 Volume.6 No. 2 p.56 ~ p.60
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A New Method of Colorimetric Determination of Piperine Using p - Nitrophenyl Diazonium Fluoborate in Pepper(Piper Nigrum L .)
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Abstract
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A survey of the available methods for the determination of piperine was made, and a new method, developed based upon alkaline hydrolysis at about 140℃ followed by colorimetric determination of the liberated piperidine. Piperidine on treatment with p-nitrophenyl diazonium fluoborate reagent gives a red colored complex which has an adsorption maximum at 530㎚. The method measures the total pungency in pepper and applicaple to piperine of black pepper and oleoresin of black pepper. The advantage of the present method is that the pungent compounds can be detemined in micro samples.
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