Piperine, component of pure ground black pepper, has strong stimulative and trot. Analytical method for piperine was developed by high performance liquid chromatography. Analytical conditions are as follows; mobile phase is 70% methanol, detector LTV 343 nm (0.05 AuFa), column is Novapak 5 C_(10) (15 cm × 4.6 mm), flow rate is 1.0 ml/min, chart speed is 0.25 cm/ min and intjection volume is 20 Etl. Analytical results are as follows that relative standard deviation is 1.15%, calibration curve is y=170473.1×-7848.5 (R²=0.999) that shows good linearity. Standard solution of piperine is stable up to 10 hr and content of piperine in pure ground black pepper is 4.97±0.86%. Retention time of piperine in HPLC method is about 7 min. Therefore, the developed HPLC method including simple pretreatment of sample will be contribute to quality management.

• 고종명(인천광역시보건환경연구원) | Jong-Myeoung Ko