Pepper is one of the most popular spices over the world and is called the King of Spices. Its essential oils (EOs) could alleviate neuronal ailments due to the inhibitory effect against acetylcholinesterase (AChE). In this study, the chemical compositions of 26 EOs prepared from white and black pepper collecting from 6 different cultivars were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 133 compounds were identified in the white and black pepper EOs. Monoterpenes and sesquiterpenes were found to be riched in these EOs, of which α-pinene, β-pinene, sabinene, 3-carene, limonene, and (E)-β-caryophyllene were the major constituents. Most of pepper EOs showed potential AChE inhibitory activity with half-maximal inhibitory concentration (IC₅₀) values in the range of 0.5-182.5 µg/mL. Comparison of chemical constitutes of pepper EOs from different cultivars suggested that α-pinene, β-pinene, and 3-carene with an IC₅₀ value of 3.2, 53.3, and 2.9 µg/mL, respectively, might be used as Quality-marker (Q-marker) of pepper oil in inhibiting AChE.

胡椒是世界上最受欢迎的香料之一，被称为香料之王。由于其对乙酰胆碱酯酶（AChE）的抑制作用，其精油（EOs）可以减轻神经元疾病。在这项研究中，通过气相色谱-质谱法（GC-MS）分析了从6个不同品种收集的白胡椒和黑胡椒中制得的26种EO的化学组成。在白胡椒和黑胡椒EO中共鉴定出133种化合物。发现单萜和倍半萜富含这些EO，其中α -pine烯，β -pine烯，sa烯，3-烯，li烯和（E）-β-石竹烯是主要成分。大多数胡椒EOs均具有潜在的AChE抑制活性，其最大抑制浓度（IC ₅₀）值在0.5-182.5 µg / mL范围内。比较不同品种的胡椒EOs的化学成分，可以将IC ₅₀值分别为3.2、53.3和2.9 µg / mL的α -pine烯，β -pine烯和3-烯类用作质量标记（辣椒油的Q标记）可抑制AChE。