Abstract
In the current study, the chemical constituents of the essential oils of the three peppers were determined by using the gas chromatography–mass spectrometry method. Experimental results revealed that qualitative and quantitative differences in chemical composition of the essential oils of the three peppers could be detected. The main constituents of three kinds of pepper essential oils were a-Pinene; Cyclohexene, 1-methyl-4-(1-methylethylidene)-; 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)-; β-Pinene; Limonen-6-ol, pivalate; (E)-3(10)-Caren-4-ol; and TRANS-CARYOPHYLLENE. Bicyclo[3.1.0]hexane, 4-methylene-1-(1-methylethyl)-; isocaryophillene; and Bufa-20,22-dienolide, 14-hydroxy-3-oxo-, (5a)- were detected only in essential oil of black pepper from GuangDong province. 2-Cyclohexen-1-ol, 1-methyl-4-(1-methylethyl)-, trans-; Copaene; Eudesma-4(14),11-diene; and trans-9-Octadecenoic acid, trimethylsilyl ester were detected only in essential oil of black pepper from YunNan province. 1,2-Dihydropyridine, 1-(1-oxobutyl)-; and 1-Chloroeicosane were detected only in essential oil of black pepper from FuJian province. The results of this study indicated that the chemical compositions of pepper essential oils were greatly influenced by different production areas and its effective constituents might be considered as a potent source for the production of fine natural medicine.
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