Cinnamomum camphora and Evodia camphora are protected geographical indication products.
Evodia (scientific name: Tetradium ruticarpum, formerly known as Euodiaruticarpa), also known as Wuyu, tea spicy, lacquered spicy, smelly spicy tree, Zuolichunyouzi, rice spicy, etc. It is usually divided into several varieties such as large-flowered Evodia, medium-flowered Evodia and small-flowered Evodia. The nearly ripe fruits of Evodia and its variants are commonly used in traditional Chinese medicine. It is hot in nature, bitter and cold in taste, and has the functions of dissipating heat and relieving pain, lowering Qi and stopping vomiting. It is used to treat headaches or stomach and wrist pain caused by liver and stomach deficiency and cold, Yin turbidity and Shangqi.
Chemical ingredients include evodiamine, rutaecarpine, hydroxy-evodiamine, limonin, synephrine, evodente )wait.
Nature and flavor are hot in nature, pungent and bitter in taste.
Functions: Dispersing cold and relieving pain, lowering qi and stopping vomiting, assisting yang and stopping diarrhea. It is used for headache, hernia, athlete's foot, dysmenorrhea, epigastric distension and pain, vomiting, acid swallowing, and aphtha.
Alternative names: Evodia rutaecarpa, Cha spicy, spicy, stinky spicy, Wu pepper, stinky paozi Evodia rutaecarpa - original plant
Source: This product is the Rutaceae plant Evodiarutaecarpa (Juss.) Benth. , Evodiarutaecarpa (Juss.) Benth.var.oficinalis (Dode) Huang or the dry, nearly ripe fruit of Evodiarutaecarpa (Juss.) Benth.var.bodinieri (Dode) Huang. From August to November, when the fruit has not yet cracked, cut off the fruit branches and dry them in the sun or at low temperature to remove impurities such as branches, leaves, and fruit stems.
Preparation method
Evodia Fructus: Remove impurities.
Preparation of Evodia: Mash licorice, add appropriate amount of water, decoct the soup, remove the residue, add pure Evodia, absorb all the moisture, fry until slightly dry, take out and dry in the sun. For every 100kg of Evodia, use 6kg of licorice.
Characteristics: This product is spherical or slightly pentagonal in shape, with a diameter of 2 to 5 mm. The surface is dark yellow-green to brown, rough, with many punctate protrusions or depressions. V-viewing capture? Bo? Kong Xin Chan Shan? 胃? 5 chambers, each chamber has 1 light yellow seed. The aroma is rich and the taste is spicy and bitter.
Identification
(1) This product is a brown powder. The non-glandular hairs have 2 to 6 cells, 140 to 350 μm long, with obvious wall warts, and some cells contain brown to brown-red substances. The head of the glandular trichome has 7 to 14 cells, oval, often containing yellow-brown inclusions; the stalk has 2 to 5 cells. There are many calcium oxalate cluster crystals with a diameter of 10 to 25 μm; there are occasional square crystals. The stone cells are round or rectangular, with a diameter of 35-70 μm and a large cell cavity. Oil chamber fragments are sometimes visible and appear yellowish in color.
(2) Take 0.5g of this product powder, add 10ml of hydrochloric acid solution (1→100), shake vigorously for several minutes, and filter. Take 2 ml of the filtrate, add 1 drop of 1 potassium test solution, and after shaking, a yellow-white precipitate will form; take another 1 ml of the filtrate, slowly add 2 ml of p-dimethylamino 1 test solution, and heat it on a water bath. A red color will form at the junction of the two liquids. Brown ring.