The major chemical marker of black pepper (Piper nigrum L) is piperine and its estimation is extremely important for quality assessment of black pepper. The methods for piperine quantification, to date, are laboratory based and use high end instruments like chromatographs, which require tedious sample processing and cause sample destruction.

中文翻译：

---

黑胡椒中胡椒碱的快速测定：拉曼光谱的探索

黑胡椒( Piper nigrum L) 的主要化学标志物是胡椒碱，其估计对于黑胡椒的质量评价极为重要。迄今为止，胡椒碱的定量方法都是基于实验室的，并使用色谱仪等高端仪器，这需要繁琐的样品处理并导致样品破坏。