This NMM is the dried, nearly mature or mature fruit of the pepper plant, Piper nigrum L., from the Piperaceae family. The fruit is harvested in late autumn to early spring when it turns dark green, and then dried to become Hei-hu-jiao. When the fruit turns red, it is harvested, soaked in water for several days, the flesh is rubbed off, and then dried to become Bai-hu-jiao.
根据《中国药典·2020年版·一部》记载：本天然药材为胡椒科植物胡椒Piper nigrum L.的干燥近成熟或成熟果实。秋末至次春果实呈暗绿色时采收，晒干，为黑胡椒；果实变红时采收，用水浸渍数日，擦去果肉，晒干，为白胡椒。
NMM ID | nmm-01fb |
Systematic Name | Piper nigrum Fruit Black and White |
Systematic Chinese Name | 白或黑胡椒果实（bái huò hēi hú jiāo guǒ shí） |
Generic Name | Hu-jiao |
Generic Chinese Name | 胡椒（hú jiāo） |
NMM Type | plant |
Species Origins | Piper nigrum | 胡椒 |
Medicinal Parts | fruit | 果实 |
Special Descriptions | black | 黑orwhite | 白 |
Processing Methods | |
Systematic Name Explanation | This NMM is the dried, nearly mature or mature fruit of the pepper plant, Piper nigrum L., from the Piperaceae family. The fruit is harvested in late autumn to early spring when it turns dark green, and then dried to become Hei-hu-jiao. When the fruit turns red, it is harvested, soaked in water for several days, the flesh is rubbed off, and then dried to become Bai-hu-jiao. |
Generic Name Explanation | NMMGN follows the Chinese name of the relevant Chinese medicinal materials in the Chinese Pharmacopoeia: 2020 edition: Volume I. |
Parent NMM | |
Child NMMs | |
Creators | |
Reviewers |
胡椒
English text reference: *Chinese Pharmacopoeia (2020 Edition) *
中文文本参考：《中国药典（2020年版）》
Overview 概述
Pepper is the dried nearly ripe or ripe fruit of Piper nigrum L. (Fam. Piperaceae). The drug is collected in late autumn to early spring when the fruit is dark green, dried to obtain black pepper; or collected when the fruit is red, soaked in water for several days, rubbed to remove the pericarp, and dried to obtain white pepper.
本品为胡椒科植物胡椒Piper nigrum L.的干燥近成熟或成熟果实。秋末至次春果实呈暗绿色时采收，晒干，为黑胡椒；果实变红时采收，用水浸渍数日，擦去果肉，晒干，为白胡椒。
Description 性状
Black Pepper 黑胡椒
Black pepper is spherical, with a diameter of 3.5-5 mm. The surface is blackish-brown, with raised reticulate wrinkles, a small stigma residue at the apex, and a scar where the fruit stalk has fallen off at the base. The texture is hard, the outer pericarp can be peeled off, and the inner pericarp is grayish-white or pale yellow. The fracture is yellowish-white, powdery, with small cavities. It has a fragrant aroma and a pungent taste.
呈球形，直径3.5～5 mm。表面黑褐色，具隆起网状皱纹，顶端有细小花柱残迹，基部有自果轴脱落的疤痕。质硬，外果皮可剥离，内果皮灰白色或淡黄色。断面黄白色，粉性，中有小空隙。气芳香，味辛辣。
White Pepper 白胡椒
White pepper is grayish-white or pale yellowish-white on the surface, smooth, with numerous light-colored linear stripes between the apex and the base.
表面灰白色或淡黄白色，平滑，顶端与基部间有多数浅色线状条纹。
Identification 鉴别
（1）Black pepper powder is dark gray. The stone cells of the outer pericarp are square, rectangular, or irregular in shape, with a diameter of 19-66 μm and a thick wall. The surface of the stone cells in the inner pericarp is polygonal, with a diameter of 20-30 μm; the side view is square, with one side of the wall thin. The seed coat cells are brown, polygonal, and the wall is thickened in a bead-like manner. There are fewer oil cells, which are round and have a diameter of 51-75 μm. The starch grains are small and often aggregated into clusters.
（1）黑胡椒粉末暗灰色。外果皮石细胞类方形、长方形或形状不规则，直径19～66 μm，壁较厚。内果皮石细胞表面观类多角形，直径20～30 μm；侧面观方形，壁一面薄。种皮细胞棕色，多角形，壁连珠状增厚。油细胞较少，类圆形，直径51～75 μm。淀粉粒细小，常聚集成团块。
White pepper powder is yellowish-white. The seed coat cells, oil cells, and starch grains are the same as those of black pepper.
白胡椒粉末黄白色。种皮细胞、油细胞、淀粉粒同黑胡椒。
（2）Take a small amount of the powder, add 1 drop of sulfuric acid, it shows red, gradually changes to reddish-brown, and then turns brown.
（2）取本品粉末少量，加硫酸1滴，显红色，渐变红棕色，后转棕褐色。
（3）Take 0.5 g of the powder, add 5 ml of anhydrous ethanol, treat with ultrasound for 30 minutes, filter, and take the filtrate as the test solution. Take the piperine reference substance, place it in a brown volumetric flask, and add anhydrous ethanol to make a solution containing 4 mg per ml as the reference solution. Carry out the method for thin layer chromatography <0502>, using silica gel G as the coating substance and a mixture of toluene-acetic acid ethyl ester-acetone (7: 2: 1) as the mobile phase. Apply separately to the plate 2 μl of each of the above two solutions. After developing and removal of the plate, dry in air. Spray with a 10% solution of sulfuric acid in ethanol, heat until the spots are clearly visible, and examine under daylight and ultraviolet light at 365 nm. In the chromatogram obtained with the test solution, there are spots or fluorescent spots of the same color as those in the chromatogram obtained with the reference solution at corresponding positions.
（3）取本品粉末0.5 g，加无水乙醇5 ml，超声处理30分钟，滤过，取滤液作为供试品溶液。另取胡椒碱对照品，置棕色量瓶中，加无水乙醇制成每1 ml含4 mg的溶液，作为对照品溶液。照薄层色谱法（通则0502）试验，吸取上述两种溶液各2 μl，分别点于同一硅胶G薄层板上，以甲苯-乙酸乙酯-丙酮（7∶2∶1）为展开剂，展开，取出，晾干，喷以10%硫酸乙醇溶液，加热至斑点显色清晰，分别置日光和紫外光灯（365 nm）下检视。供试品色谱中，在与对照品色谱相应的位置上，显相同颜色的斑点或荧光斑点。
Examination 检查
Water 水分
Not more than 14.0 per cent <0832, method 4>.
不得过14.0%（通则0832第四法）。
Assay 含量测定
Carry out the method for high performance liquid chromatography <0512>.
照高效液相色谱法（通则0512）测定。
Chromatographic conditions and system suitability test 色谱条件与系统适用性试验
Use octadecylsilane bonded silica gel as the filler; use methanol-water (77: 23) as the mobile phase; the detection wavelength is 343 nm. The theoretical plate number calculated based on the piperine peak should not be less than 1500.
以十八烷基硅烷键合硅胶为填充剂；以甲醇-水（77∶23）为流动相；检测波长为343 nm。理论板数按胡椒碱峰计算应不低于1500。
Preparation of reference solution 对照品溶液的制备
Take an appropriate amount of piperine reference substance, accurately weigh it, place it in a brown volumetric flask, and add anhydrous ethanol to make a solution containing 20 μg per ml.
取胡椒碱对照品适量，精密称定，置棕色量瓶中，加无水乙醇制成每1 ml含20 μg的溶液，即得。
Preparation of test solution 供试品溶液的制备
Take about 0.1 g of the powder, accurately weigh it, place it in a 50 ml brown volumetric flask, add 40 ml of anhydrous ethanol, treat with ultrasound (power 250 W, frequency 20 kHz) for 30 minutes, cool, add anhydrous ethanol to the mark, shake well, filter, accurately measure 10 ml of the filtrate, place it in a 25 ml brown volumetric flask, add anhydrous ethanol to the mark, shake well, filter, and take the filtrate.
取本品中粉约0.1 g，精密称定，置50 ml棕色量瓶中，加无水乙醇40 ml，超声处理（功率250 W，频率20 kHz）30分钟，放冷，加无水乙醇至刻度，摇匀，滤过，精密量取续滤液10 ml，置25 ml棕色量瓶中，加无水乙醇至刻度，摇匀，滤过，取续滤液，即得。
Assay method 测定法
Accurately aspirate 10 μl of the reference solution and the test solution, inject into the liquid chromatograph, and determine.
分别精密吸取对照品溶液与供试品溶液各10 μl，注入液相色谱仪，测定，即得。
Calculated on the dried product, the content of piperine (C17H19NO3) should not be less than 3.3%.
本品按干燥品计算，含胡椒碱（C17H19NO3）不得少于3.3%。
Property 性
Hot.
热。
味 ｜ Flavor
Pungent.
辛。
Meridian tropism 归经
Stomach and Large Intestine meridians.
归胃、大肠经。
Actions 功能
Warm the middle and dispel cold, descend qi, and resolve phlegm.
温中散寒，下气，消痰。
Indications 主治
Used for vomiting due to gastric cold, abdominal pain and diarrhea, poor appetite, and epilepsy with excessive phlegm。
用于胃寒呕吐，腹痛泄泻，食欲不振，癫痫痰多。
Dosage 用量
0.6-1.5 g. For external use, use an appropriate amount.
0.6～1.5 g。外用适量。
用法 ｜ Administration
Grind into powder and take orally. For external use, use an appropriate amount.
研粉吞服。外用适量。
Storage 贮藏
Store in airtight containers in a cool and dry place.
密闭，置阴凉干燥处。
胡椒
Text reference: Chinese Pharmacopoeia (2015 Edition)
文本参考：《中国药典（2015年版）》
Overview 概述
Pepper Fruit is the dried and nearly ripe or ripe fruit of Piper nigrum L. (Fam. Piperaceae). The drug is collected in later autumn to next spring when the fruit is dark green, dried in the sun, known as "Black Pepper"; the drug is collected when the fruit turns red, macerate for several days, removed from sarcocarp, dried in the sun, known as "White Pepper".
本品为胡椒科植物胡椒 Piper nigrum L. 的干燥近成熟或成熟果实。秋末至次春果实呈暗绿色时采收，晒干，为黑胡椒；果实变红时采收，用水浸渍数日，擦去果肉，晒干，为白胡椒。
Description 性状
Black Pepper 黑胡椒
Spheroidal, 3.5-5 mm in diameter. Externally blackish-brown, with raised reticulated wrinkles, bearing a fine remains of style at the apex and a scar of fruit axis at the base. Texture hard, exocarp can be stripped, endocarp greyish-white or pale yellow. Fracture yellowish-white, starchy, possessing a small space at the centre. Odour, aromatic; taste, pungent.
呈球形，直径3.5～5mm。表面黑褐色，具隆起网状皱纹，顶端有细小花柱残迹，基部有自果轴脱落的疤痕。质硬，外果皮可剥离，内果皮灰白色或淡黄色。断面黄白色，粉性，中有小空隙。气芳香，味辛辣。
White Pepper 白胡椒
Externally greyish-white or pale yellowish-white, smooth, with numerous pale-coloured linear striations between apex and base.
表面灰白色或淡黄白色，平滑，顶端与基部间有多数浅色线状条纹。
Identification 鉴别
Black Pepper 黑胡椒
（2）取本品粉末少量，加硫酸1滴，显红色，渐变红棕色，后转棕褐色。
（1）黑胡椒粉末暗灰色。外果皮石细胞类方形、长方形或形状不规则，直径19～66μm，壁较厚。内果皮石细胞表面观类多角形，直径20～30μm；侧面观方形，壁一面薄。种皮细胞棕色。多角形。壁连珠状增厚。油细胞较少，类圆形，直径51～75μm。淀粉粒细小，常聚集成团块。
White Pepper 白胡椒
Powder yellowish-white. Cells of testa, oil cells, and starch granules are the same as black pepper.
粉末黄白色。种皮细胞、油细胞、淀粉粒同黑胡椒。
Examination 检查
Water 水分
Not more than 14.0 per cent <0832, method 4>.
不得过14.0%（通则0832第四法）。
Assay 含量测定
Carry out the method for high performance liquid chromatography<0512>.
照高效液相色谱法（通则0512）测定。
Chromatographic system and system suitability 色谱条件与系统适用性试验
Use octadecylsilane bonded silica gel as the stationary phase and a mixture of methanol-water (77:23) as the mobile phase. As detector, a spectrophotometer set at 343 nm. The number of theoretical plates of the column is not less than 1500, calculated with reference to the peak of piperine.
以十八烷基硅烷键合硅胶为填充剂；以甲醇-水（77：23）为流动相；检测波长为343nm。理论板数按胡椒碱峰计算应不低于1500。
Reference solution 对照品溶液的制备
Dissolve a quantity of piperine CRS, accurately weighed, in dehydrated ethanol in an amber volumetric flask to produce a solution containing 20 per ml as the reference solution.
取胡椒碱对照品适量，精密称定，置棕色量瓶中，加无水乙醇制成每1ml含20μg的溶液，即得。
Test solution 供试品溶液的制备
Weigh accurately 0.1 g of the medium powder in a 50 ml amber volumetric flask, add 40 ml of dehydrated ethanol, and ultrasonicate (power 250 W, frequency 20 kHz) for 30 minutes, allow to cool, dilute with dehydrated ethanol to volume and mix well. Measure accurately 10 ml of the successive filtrate and transfer the filtrate to a 25 ml amber volumetric flask, dilute with dehydrated ethanol to volume and mix well. Filter and use the successive filtrate as the test solution.
取本品中粉约0.1g，精密称定，置50ml棕色量瓶中，加无水乙醇40ml，超声处理（功率250W，频率20kHz）30分钟，放冷，加无水乙醇至刻度，摇匀，滤过，精密量取续滤液10ml，置25ml棕色量瓶中，加无水乙醇至刻度，摇匀，滤过，取续滤液，即得。
Procedure 测定法
Inject accurately 10 μ1 of each of the reference solution and the test solution into the column, and calculate the content.
分别精密吸取对照品溶液与供试品溶液各10μl，注入液相色谱仪，测定，即得。
It contains not less than 3.3 per cent of piperine (C17H19NO3), calculated with reference to the dried drug.
本品按干燥品计算，含胡椒碱（C17H19NO3）不得少于3.3%。
Property and Flavor 性味与归经
Hot, pungent. Stomach and large intestine meridians.
辛，热。归胃、大肠经。
Actions 功能与主治
To warm the middle energizer, dissipate cold, direct qi downward, and resolve phlegm. Used for vomiting caused by stomach cold, abdominal pain caused by diarrhea, anepithymia, epilepsy, and profuse sputum.
温中散寒，下气，消痰。用于胃寒呕吐，腹痛泄泻，食欲不振，癫痫痰多。
Administration and dosage 用法与用量
0.6-1.5 g, ground into powder for oral administration. Appropriate amount for topical application.
0.6～1.5g，研粉吞服。外用适量。
Storage 贮藏
Preserve in well-closed containers and store in a cool and dry place.
密闭，置阴凉干燥处。
This product is the dried, nearly mature or mature fruit of the pepper plant, Piper nigrum L., from the Piperaceae family. The fruit is harvested in late autumn to early spring when it turns dark green, and then dried to become black pepper. When the fruit turns red, it is harvested, soaked in water for several days, the flesh is rubbed off, and then dried to become white pepper.
本天然药材为胡椒科植物胡椒Piper nigrum L. 的干燥近成熟或成熟果实。秋末至次春果实呈暗绿色时采收，晒干，为黑胡椒；果实变红时采收，用水浸渍数日，擦去果肉，晒干，为白胡椒。