Black pepper is one of the most widely used spices due to its characteristic pungency and bioactive abilities. This spice is made from the ripened fruits of pepper plants, and sometimes the outer layer is removed for use in light-coloured foods. The piperine, total phenols, total flavonoids, volatile flavours and minerals in black pepper were determined before and after removing the outer skin and their advantages were characterized. The total flavonoid and total phenol concentrations in white pepper after removing the skin were 24.0 and 23.9% lower than those in black pepper before removing the skin while the piperine content was 8.2% higher after removing the skin. The radical scavenging activity of the DPPH and ABTS were decreased by 66.2% and 54.3%. Most flavour compounds in black pepper were reduced by removing the outer skin while some in the low peak areas were increased. Removing the outer skin led to a more delicate flavour and higher bioactivity in black pepper.

黑胡椒由于其独特的刺激性和生物活性，因此是使用最广泛的香料之一。这种香料是用胡椒植物的成熟果实制成的，有时将外层去掉以用于浅色食品。测定去除黑皮前后的胡椒碱，总酚，总黄酮，挥发性香料和矿物质，并对其优点进行了表征。去除皮肤后白胡椒中的总黄酮和总酚浓度分别比去除皮肤前黑胡椒中的总黄酮和总酚浓度低24.0和23.9％，而去除皮肤后胡椒碱含量则高8.2％。DPPH和ABTS的自由基清除活性分别降低了66.2％和54.3％。黑胡椒中的大多数香精化合物通过去除外皮而减少了，而在低峰区域中的一些香精化合物则增加了。去除外皮可以使黑胡椒具有更细腻的风味和更高的生物活性。