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。果实变红时采收,用水浸渍数日,擦去果肉,晒干,为白胡椒。
This NMM is the dried nearly mature or mature fruit of the pepper plant, Piper nigrum L., from the pepper family. The fruit is harvested when it turns red, soaked in water for several days, the flesh is rubbed off, and then dried to produce white pepper.
NMM ID | nmm-01fa |
系统名 | Piper nigrum Fruit White |
系统中文名 | 白胡椒果实(bái hú jiāo guǒ shí) |
通用名 | Bai-hu-jiao |
通用中文名 | 白胡椒(bái hú jiāo) |
类型 | plant |
物种基源 | Piper nigrum | 胡椒 |
药用部位 | fruit | 果实 |
特殊描述 | white | 白 |
炮制方法 | |
系统名命名解释 | 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。果实变红时采收,用水浸渍数日,擦去果肉,晒干,为白胡椒。 |
通用名命名解释 | NMMGN衍生自《中国药典·2020年版·一部》相关中药材中文名。 |
上级药材 | |
下级药材 | |
创建人 | |
审核专家 |
胡椒
中文文本参考:《中国药典(2020年版)》
English text reference: Chinese Pharmacopoeia (2020 Edition)
概述 Overview
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。
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.
性状 Description
黑胡椒 Black Pepper
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。
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.
白胡椒 White Pepper
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。
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.
鉴别 Identification
黑胡椒 Black Pepper
(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。
(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.
白胡椒 White Pepper
白胡椒粉末黄白色。种皮细胞、油细胞、淀粉粒同黑胡椒。
White pepper powder is yellowish-white. The seed coat cells, oil cells, and starch grains are the same as those of 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。
(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)取本品粉末0.5g,加无水乙醇5ml,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1ml含4mg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2μl,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(365nm)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。
(3) Take 0.5g of the powder, add 5ml 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 4mg 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.
检查 Examination
水分 Water
不得过14.0%(通则0832第四法)。
Not more than 14.0 per cent <0832, method 4>.
含量测定 Assay
照高效液相色谱法(通则0512)测定。
Carry out the method for high performance liquid chromatography<0512>.
色谱条件与系统适用性试验 Chromatographic conditions and system suitability test
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。
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.
对照品溶液的制备 Preparation of 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。
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 20μg per ml.
供试品溶液的制备 Preparation of 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。
Take about 0.1g of the powder, accurately weigh it, place it in a 50ml brown volumetric flask, add 40ml of anhydrous ethanol, treat with ultrasound (power 250W, frequency 20kHz) for 30 minutes, cool, add anhydrous ethanol to the mark, shake well, filter, accurately measure 10ml of the filtrate, place it in a 25ml brown volumetric flask, add anhydrous ethanol to the mark, shake well, filter, and take the filtrate.
测定法 Assay method
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。
Accurately aspirate 10μl of the reference solution and the test solution, inject into the liquid chromatograph, and determine.
含量 Content
本品按干燥品计算,含胡椒碱(C17H19NO3)不得少于3.3%。
Calculated on the dried product, the content of piperine (C17H19NO3) should not be less than 3.3%.
性 Property
热。
Hot.
味 | Flavor
辛。
Pungent.
归经 Meridian tropism
归胃、大肠经。
Stomach and Large Intestine
功能 Actions
温中散寒,下气,消痰。
Warm the middle and dispel cold, descend qi, and resolve phlegm.
主治 Indications
用于胃寒呕吐,腹痛泄泻,食欲不振,癫痫痰多。
Used for vomiting due to gastric cold, abdominal pain and diarrhea, poor appetite, and epilepsy with excessive phlegm。
用量 Dosage
0.6~1.5g。
0.6-1.5g.
用法 | Administration
研粉吞服。外用适量。
Grind into powder and take orally. For external use, use an appropriate amount.
贮藏 Storage
密闭,置阴凉干燥处。
Store in airtight containers in a cool and dry place.
胡椒
文本参考:《中国药典(2015年版)》
Text reference: Chinese Pharmacopoeia (2015 Edition)
概述 Overview
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。
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".
性状 Description
黑胡椒 Black Pepper
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。
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.
白胡椒 White Pepper
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。
Externally greyish-white or pale yellowish-white, smooth, with numerous pale-coloured linear striations between apex and base.
鉴别 Identification
黑胡椒 Black Pepper
(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。
(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。
白胡椒 White Pepper
粉末黄白色。种皮细胞、油细胞、淀粉粒同黑胡椒。
Powder yellowish-white. Cells of testa, oil cells, and starch granules are the same as black pepper.
检查 Examination
水分 Water
不得过14.0%(通则0832第四法)。
Not more than 14.0 per cent <0832, method 4>.
含量测定 Assay
照高效液相色谱法(通则0512)测定。
Carry out the method for high performance liquid chromatography<0512>.
色谱条件与系统适用性试验 Chromatographic system and system suitability
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。
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.
对照品溶液的制备 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。
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.
供试品溶液的制备 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。
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.
测定法 Procedure
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。
Inject accurately 10 μ1 of each of the reference solution and the test solution into the column, and calculate the content.
本品按干燥品计算,含胡椒碱(C17H19NO3)不得少于3.3%。
It contains not less than 3.3 per cent of piperine (C17H19NO3), calculated with reference to the dried drug.
性味与归经 Property and Flavor
辛,热。归胃、大肠经。
Hot, pungent. Stomach and large intestine meridians.
功能与主治 Actions
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。
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.
用法与用量 Administration and dosage
0.6~1.5g,研粉吞服。外用适量。
0.6-1.5 g, ground into powder for oral administration. Appropriate amount for topical application.
贮藏 Storage
密闭,置阴凉干燥处。
Preserve in well-closed containers and store in a cool and dry place.
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。果实变红时采收,用水浸渍数日,擦去果肉,晒干,为白胡椒。
This product is the dried nearly mature or mature fruit of the pepper plant, Piper nigrum L., from the pepper family. The fruit is harvested when it turns red, soaked in water for several days, the flesh is rubbed off, and then dried to produce white pepper.