Characterisation of chemical constituents of Indian Long Pepper (Piper longum L.).

摘要

The chemical composition of long pepper showed that it contained about 1% volatile oil, 1.25% piperine and 40% starch. Compared to black pepper, long pepper was poor in essential oil and piperine and the volatile oil was dextrorotatory, while that of black pepper was levorotatory. GC-MS analysis of the essential oil showed the presence of 48 components, of which 44 were identified for the first time. The 3 major components of the oil were beta-caryophyllene (17%), pentadecane (17.8%) and beta-bisabolene (11.16%).