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.
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) *
Overview
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.
Description
Black Pepper
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.
White Pepper
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.
Identification
（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.
White pepper powder is yellowish-white. The seed coat cells, oil cells, and starch grains are the same as those of black pepper.
（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.
（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.
Examination
Water
Not more than 14.0 per cent <0832, method 4>.
Assay
Carry out the method for high performance liquid chromatography <0512>.
Chromatographic conditions and system suitability test
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.
Preparation of reference solution
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.
Preparation of test solution
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.
Assay method
Accurately aspirate 10 μl of the reference solution and the test solution, inject into the liquid chromatograph, and determine.
Calculated on the dried product, the content of piperine (C17H19NO3) should not be less than 3.3%.
Property
Hot.
味 ｜ Flavor
Pungent.
Meridian tropism
Stomach and Large Intestine meridians.
Actions
Warm the middle and dispel cold, descend qi, and resolve phlegm.
Indications
Used for vomiting due to gastric cold, abdominal pain and diarrhea, poor appetite, and epilepsy with excessive phlegm。
Dosage
0.6-1.5 g. For external use, use an appropriate amount.
用法 ｜ Administration
Grind into powder and take orally. For external use, use an appropriate amount.
Storage
Store in airtight containers in a cool and dry place.
胡椒
Text reference: Chinese Pharmacopoeia (2015 Edition)
Overview
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".
Description
Black Pepper
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.
White Pepper
Externally greyish-white or pale yellowish-white, smooth, with numerous pale-coloured linear striations between apex and base.
Identification
Black Pepper
（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。
White Pepper
Powder yellowish-white. Cells of testa, oil cells, and starch granules are the same as black pepper.
Examination
Water
Not more than 14.0 per cent <0832, method 4>.
Assay
Carry out the method for high performance liquid chromatography<0512>.
Chromatographic system and system suitability
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.
Reference solution
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.
Test solution
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.
Procedure
Inject accurately 10 μ1 of each of the reference solution and the test solution into the column, and calculate the content.
It contains not less than 3.3 per cent of piperine (C17H19NO3), calculated with reference to the dried drug.
Property and Flavor
Hot, pungent. Stomach and large intestine meridians.
Actions
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.
Administration and dosage
0.6-1.5 g, ground into powder for oral administration. Appropriate amount for topical application.
Storage
Preserve in well-closed containers and store in a cool and dry place.
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.