Abstract:

In order to utilize the oleoresin from the pepper roots, chemical constituents of the pepper roots oleoresin made from alcohol and ethyl acetate were analyzed by using the gas chromatography-mass spectrometry (GC-MC), and identified by the mass spectra, and their relative percentage was calculated from the GC peak areas. Twenty-seven compounds were identified, accounting for 98.2% and 89.95% of the total detected constituents, respectively. The major constituents identified from the two oleoresin include piperine, 1,2-Diheptylcy-clopropene, nonadecatriene, N-isobutyl-4-hexanoyl-4-hydroxy-pyrrolidin-1-one, Octanoic acid 6-ethyl-3-octyl ester, caryophyllene, 1-[1-oxo-3(3,4-methylenedioxy-5-meth-oxyphenyl)-2Z-propenyl]-piperidine, (±)-erythro-1-(oxo- 4,5-dihy-droxy-2E-decaenyl)-piperidine, 2-(decahydroisoquinolin-3-yl)-propionic acid ethylester.