胡椒药材商品规格等级标准研究

doi:10.3976/j.issn.1002-4026.2025083

Abstract

Abstract:

To study the commercial specifications and grading standards for Piperis Fructus, 40 samples of Piperis Fructus collected from the herbal markets were analyzed. Based on the literature review and market investigation, the appearance traits of Piperis Fructus were selected. Descriptive statistics,analysis of variance, confidence intervals of the means, practical production conditions, and market operability were employed to determine the grading indicators of Piperis Fructus. In addition, piperine content was used as a quality indicator to analyze differences among different grades and to examine the correlation between appearance traits and piperine content. The literature review and market investigation revealed that Piperis Fructus with larger plump and stronger aroma has traditionally been considered superior, and is classified into two categories: white pepper and black pepper. Data analysis showed that was significantly different in grain number of 50 g, using the grain number of 50 g as a classification index of Piperis Fructus. In accordance with the 2020 edition of the Chinese Pharmacopeia and practical production considerations, two specifications (white pepper and black pepper) and two grades (selected and standard) were defined. Multiple comparisons indicated that the piperine content in selected white pepper was significantly higher than that in selected black pepper. Correlation analysis showed that piperine content in both white and black pepper was significantly negatively correlated with the number of grains per 50 g, but did not significantly correlate with diameter or damage rate. This study establishes commercial specifications and grading standards for Piperis Fructus based on appearance traits, which align with current market conditions and could serve as a reference for standardizing market transactions and circulation.

Key words: Piperis Fructus, commercial specifications and grades, appearance trait indicators, standard

CLC Number:

R282.71

FENG Wangyin, FU Yan, XU Qingqing, ZHOU Tao, YANG Changgui, ZHANG Jinqiang, XIAO Chenghong. Study on the commercial specifications and grading standards for Piperis Fructus[J].Shandong Science, 2026, 39(5): 1-8.

Figures/Tables 9

Fig.1

Table 1

Details of Piperis Fructus samples(n=40)"

序号	样品编号	药材市场	市场规格	直径/mm	50 g粒数/粒	破损率/%	w(胡椒碱)/%	外观颜色
1	HJ-HHC-001		白胡椒	3.70	1 449	0.005 3	3.83	淡黄白
2	HJ-HHC-002		白胡椒	3.87	1 409	0.004 3	4.03	淡黄白
3	HJ-HHC-003		白胡椒	4.17	1 134	0.006 9	5.22	灰白
4	HJ-HHC-004	成都荷花池	白胡椒	3.96	1 275	0.004 8	4.31	淡黄白
5	HJ-HHC-005		黑胡椒	4.58	1 038	0.011 0	4.00	黑褐
6	HJ-HHC-006		黑胡椒	4.31	1 176	0.016 3	1.42	黑褐
7	HJ-HHC-007		黑胡椒	4.54	1 286	0.009 7	1.29	黑褐
8	HJ-AG-008		白胡椒	3.90	1 898	0.003 9	1.44	淡黄白
9	HJ-AG-009		白胡椒	4.02	1 771	0.008 6	1.45	灰白
10	HJ-AG-010		白胡椒	3.82	2 130	0.010 7	1.43	灰白
11	HJ-AG-011		白胡椒	3.92	2 083	0.012 2	1.49	淡黄白
12	HJ-AG-012	河北安国	白胡椒	3.83	2 078	0.005 7	1.49	淡黄白
13	HJ-AG-013		黑胡椒	4.30	1 538	0.014 4	1.42	黑褐
14	HJ-AG-014		黑胡椒	4.39	1 910	0.011 1	1.38	黑褐
15	HJ-AG-015		黑胡椒	4.26	1 880	0.014 4	1.41	黑褐
16	HJ-BZ-016		白胡椒	3.83	2 115	0.004 8	1.23	淡黄白
17	HJ-BZ-017		白胡椒	3.65	2 473	0.008 2	1.19	灰白
18	HJ-BZ-018		白胡椒	3.83	2 013	0.006 6	1.42	淡黄白
19	HJ-BZ-019	安徽亳州	黑胡椒	4.60	1 718	0.007 3	1.46	黑褐
20	HJ-BZ-020		黑胡椒	4.36	1 750	0.011 9	1.35	黑褐
21	HJ-BZ-021		黑胡椒	4.24	2 081	0.013 3	1.34	黑褐
22	HJ-YL-22		白胡椒	3.85	1 868	0.002 6	1.36	淡黄白
23	HJ-YL-23		白胡椒	3.92	2 036	0.005 2	1.45	淡黄白
24	HJ-YL-24		白胡椒	3.76	2 133	0.002 0	1.46	淡黄白
25	HJ-YL-25		白胡椒	4.09	1 831	0.007 3	1.35	灰白
26	HJ-YL-26		白胡椒	3.80	1 921	0.002 0	1.31	灰白
27	HJ-YL-27		白胡椒	3.63	2 516	0.011 3	1.50	灰白
28	HJ-YL-28		白胡椒	3.89	2 061	0.003 5	1.38	灰白
29	HJ-YL-29		白胡椒	3.86	2 178	0.006 4	1.25	灰白
30	HJ-YL-30		白胡椒	3.85	2 175	0.004 4	1.25	灰白
31	HJ-YL-31	广西玉林	白胡椒	3.97	1 968	0.001 7	1.32	淡黄白
32	HJ-YL-32		白胡椒	4.07	1 695	0.003 3	1.39	灰白
33	HJ-YL-33		白胡椒	3.98	1 835	0.001 3	1.29	灰白
34	HJ-YL-34		白胡椒	3.89	1 916	0.001 6	1.35	淡黄白
35	HJ-YL-35		白胡椒	3.93	2 031	0.006 3	1.42	淡黄白
36	HJ-YL-36		黑胡椒	4.30	1 700	0.015 5	1.39	黑褐
37	HJ-YL-37		黑胡椒	4.36	1 745	0.017 6	1.54	黑褐
38	HJ-YL-38		黑胡椒	3.97	1 780	0.037 5	1.34	黑褐
39	HJ-YL-39		黑胡椒	4.42	1 793	0.021 5	1.26	黑褐
40	HJ-YL-40		黑胡椒	4.17	2 071	0.018 4	1.26	黑褐

Table 1

Table 2

Table 3

Table 4

Table 5

Fig.2

Table 6

Table 7

References 19

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项目	白胡椒			黑胡椒
项目	直径/mm	50 g粒数/粒	破损率/%	直径/mm	50 g粒数/粒	破损率/%
最小值	3.63	1 134	0.001 3	3.97	1 038	0.007 3
最大值	4.17	2 516	0.012 2	4.60	2 081	0.037 5
均值	3.88	1 922.77	0.005 4	4.34	1 676.14	0.015 7
标准偏差	0.13	324.72	0.003 0	0.17	313.99	0.007 3
变异幅度	0.54	1 382	0.010 9	0.63	1 043	0.030 2
变异系数	3.24%	16.89%	55.43%	3.84%	18.73%	46.50%

指标	白胡椒				黑胡椒
指标	聚类均方	误差均方	F	P	聚类均方	误差均方	F	P
直径	0.169	0.077	2.190	0.152	0.221	0.034	6.430	0.026
50 g粒数	2 672 115.514	32 031.604	83.421	0.000	410 656.009	23 476.237	17.492	0.001
破损率	0.000	0.000	0.671	0.421	0.000	0.000	0.383	0.548

规格	样品数/份	(均值±标准差)/粒	90%置信区间	80%置信区间	F	P
白胡椒	26	1 922.77±324.71	1 814.0~2 031.5	1 838.9~2 006.6	0.001	0.026
黑胡椒	14	1 676.14±314.99	1 527.5~1 824.7	1 562.9~1 789.4

规格	等级	性状描述
规格	等级	区别点	共同点
白胡椒	选货	每50 g粒数<1 800粒,大小均匀		干货。呈球形,直径3.5~5 mm。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。质硬,断面黄白色,粉性,中有小空隙。气芳香,味辛辣
白胡椒	统货	每50 g粒数≥1 800粒,大小差异较大
黑胡椒	选货	每50 g粒数<1 600粒,大小均匀		干货。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
黑胡椒	统货	每50 g粒数≥1 600粒,大小差异较大

规格等级	份数	胡椒碱质量分数/%
白胡椒选货	6	3.37±1.58^a
白胡椒统货	20	1.37±0.09^b
黑胡椒选货	4	2.03±1.31^b
黑胡椒统货	10	1.37±0.85^b

Study on the commercial specifications and grading standards for Piperis Fructus

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规格	指标	直径	50 g粒数	破损率	胡椒碱含量
白胡椒	直径	1
	50 g粒数	-0.594^**	1
	破损率	-0.145	0.263	1
	胡椒碱含量	0.240	-0.827^**	0.033	1
黑胡椒	直径	1	-0.499	-0.787^**	0.426
	50 g粒数		1	0.215	-0.599^**
	破损率			1	-0.207
	胡椒碱含量				1