its spicy ingredients. However, the spicy taste of black pepper mainly comes from its isomer AlkaloidOther components of black
pepper are starch (20%~40%) volatile oil (1%~3%) water (8%~12%) and other piperine is a colorless monooblique prism crystal,
melting point 130~133, almost insoluble in water, soluble in benzene ethanol acetate and chloroform, slightly soluble in ether
piperine population initially tasteless, after spicy taste, and strong acid to generate crystalline salt.