Abstract
The solution of piperine in multiple solvent including ethanol, acetic acid, water and HCl were investigated to extract more piperine from piper fruit. Piperine was determined by reverse phase high-performance liquid chromatography with Diamonsil column (C18,5 μm ,250 mm×4. 6 mm) at 343 nm. Experiment data were simulated by Allometric model and the formula is Z=0.9+ 4.54×10-10×x5.675+1.8029×y2.12848+2.37×10-10×x5.675×y2.12848(Z:sample solution,mol/mL,x: the percentage of ethanol’s volume, ml/100mL,y: the acetic acid in the authentic sample solution, g/100mL), the adj·R2=0.997, the comparative deviation less than 2%. These results are good in agreement with experimental data. It reveals that the model can meet the requirements of the selection and design in extracting piperine from piper fruit.
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