在本研究中，成功利用索氏萃取法以乙醇作為溶劑，從黑胡椒中萃取出胡椒素。透過此過程，更深入地了解了使用索氏萃取裝置進行液固萃取的原理與應用。胡椒素本身具有多種有益特性，包括促進消化、具抗氧化活性以及抗發炎作用。胡椒素為黃色、針狀結晶，難溶於水但易溶於有機溶劑。索氏萃取法可使溶劑持續迴流並與樣品長時間接觸，從而確保最大程度地萃取目標化合物，有效提升萃取效率。皂化反應及反溶劑結晶法用於後續純化，透過添加氫氧化鉀（KOH）與反溶劑 (水) 來幫助椒素與其他雜質的分離，同時利用Q值來確保結晶已停止，其中Q值為溶劑重與溶液中之溶質重(包括胡椒素及其餘不純物)之比值。此外，將實驗流程結合擬三元相圖分析並以HPLC進行分析以追蹤後續純化步驟，進一步釐清實驗進行並預測未來可能的結果。最終，成功從 20 公克的黑胡椒粒中獲得 30.0 毫克、純度達 98.5 % 的胡椒素。;In this study, piperine was successfully extracted from black pepper using the Soxhlet extraction method with ethanol as the solvent. Through this process, a deeper understanding of liquid-solid extraction using Soxhlet apparatus was gained. Piperine itself possesses various beneficial properties, including aiding digestion, exhibiting antioxidant activity, and providing anti-inflammatory effects. Piperine appears as yellow, needle-shaped crystals that are poorly soluble in water but readily soluble in organic solvents. The Soxhlet extraction method enables continuous reflux of solvent in contact with the sample, thereby ensuring maximal extraction of the target compound and significantly improving extraction efficiency. Saponification and antisolvent crystallization were employed for subsequent purification, wherein the addition of potassium hydroxide (KOH) and an antisolvent (water) facilitated the separation of piperine from other impurities. The crystallization process was monitored using the Q value, defined as the ratio of solvent mass to the total solute mass in the solution (including piperine and impurities), to ensure completion. Furthermore, the purification process was guided by quasi-ternary phase diagram analysis and monitored by high-performance liquid chromatography (HPLC), enabling a clearer understanding of the purification progression and facilitating the prediction of future outcomes. Ultimately, 30.0 mg of piperine with a purity of 98.5 % was successfully obtained from 20 g of black peppercorns.
