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Introduction of Perilla frutescens
Table of Contents 1 Pinyin 2 English Reference 3 Overview 4 Latin Name 5 English Name 6 Alias of Perilla frutescens 7 Prescription Name of Perilla frutescens 8 Source 9 Place of Origin 10 Harvesting and Primary Processing 11 Concoctions of Perilla frutescens 11.1.1 Perilla frutescens 11.1.2 Frying Perilla frutescens 11.1.3 Honeyed Perilla frutescens 11.1.4 Perilla frutescens Cream 11.2 Characteristics of Finished Product 11.3 Concocting Effects 11.4 Storage method 12 Taste and flavor 13 Efficacy and main treatment of Perilla frutescens 14 Usage and dosage of Perilla frutescens 15 Chemical constituents of Perilla frutescens 16 Pharmacopoeial standard of Perilla frutescens 16.1 Name 16.2 Source 16.3 Characteristics 16.4 Identification 16.5 Examination 16.6 Determination of the content of Perilla frutescens 16.6.1 Chromatographic conditions and system suitability test 16.6.2 Preparation of the control solution 16.6. 16.6.4 Assay 16.7 Perilla Seed Tablets 16.7.1 Concoction 16.7.1.1 Perilla Seed 16.7.1.1.1 Characteristics, Identification, Examination, and Content Determination 16.7.1.2 Sautéed Perilla Seed 16.7.1.2.1 Content Determination 16.7.1.2.1 Identification 16.7.2 Characteristics, Flavors, and Meridians 16.7.3 Functions and Indications 16.7.4 Methods of Use and Dosage 16.7.5 Storage 16.8 Provenance 17 References Attachments: 1 Formulas using the Chinese herb Perilla frutescens 2 Proprietary Chinese medicines using the Chinese herb Perilla frutescens 3 Perilla frutescens in ancient books * Perilla frutescens Drug Description This is a redirected entry*** enjoying the contents of Perilla frutescens. For the convenience of reading, Zisu Zi has been replaced by Su Zi in the following text, which can be restored to its original form by clicking here, or presented as a note 1 Pinyin

sū zǐ

2 English Reference

perilla seeds [21st Century Dictionary of Bilingual Science and Technology]

FRUCTUS PERILLAE [Xiangya Dictionary of Medicine]

perillaseed [Xiangya Dictionary of Medicine]

perillaseed [Xiangya Dictionary of Medicine]. perillaseed [Xiangya Medical Professional Dictionary]

3 Overview

Perilla seeds is the name of a Chinese medicine from the Treatise on Medicinal Properties. It is the dried mature fruit of Perilla frutescens (L.) Britt. of the family Labiatae [1].

Perilla frutescens is pungent in flavor and warm in nature [2]. It belongs to the lung meridian [2]. It has the functions of lowering qi and eliminating phlegm, calming asthma and moistening the intestines [2]. It is used for phlegm congestion, cough and asthma, and intestinal dryness and constipation. Raw Su Zi is mostly used for intestinal dryness and constipation [2]. Sautéed Perilla frutescens has a gentle pungent and dispersing nature, and is mostly used for wheezing and coughing [2]. Honey perilla seed is long for moisturizing the lungs and relieving cough, lowering qi and calming asthma [2]. Perilla seed cream has the effect of lowering the qi and calming asthma, but without the fear of sliding intestines, and is mostly used for patients with asthma and cough who have a weak spleen and loose bowels [2].

The Pharmacopoeia of the People's Republic of China*** and the State Pharmacopoeia (2010 edition) recorded the pharmacopoeial standard of this Chinese medicine.

4 Latin name

Fructus Perillae (la) (Nomenclature of Chinese Medicine (2004))

5 English name

perilla fruit (Nomenclature of Chinese Medicine (2004))

6 Alias of Su Zi

Purple Su Zi, Black Purple Su Zi [3].

7 Prescription Names for Su Zi

Su Zi, Purple Su Zi, Fried Su Zi, Fried Purple Su Zi, Honey Purple Su Zi, Purple Su Zi Cream [2].

8 Source

Soursop is the dried mature fruit of Perilla frutescens (L.) Britt. of the family Labiatae [1].

Soursop is the fruit of Perilla frutescens (L.) Britt. var. arguta (Benth.) HandMazz or Perilla acuta P.frutescens (L.) Britt. var. acuta (Thunb.) Kudo et al. in the family Labiatae [3].

9 Place of origin

Suzi is mainly produced in Hubei, Jiangsu, Henan and other places [3].

10 Harvesting and Primary Processing

The fruits are harvested in the fall when they are ripe, impurities are removed, and they are dried in the sun [2].

11 Concoction of Su Zi

There are not many ancient methods of concoction of Su Zi [2].

In the Tang Dynasty, there was "one liter, research, with a liter of wine twisted to get juice" ("Wai Tai Secret Essentials") [2].

In the Song Dynasty, it was crushed in a pestle and mortar (Chongxiu zhenghe jingzhi zhiqi zhiqi xianbian ben cao), slightly fried (Taiping shenghui fang), and slightly fried in honey (Bakuang fang) [2].

In the Ming Dynasty, it was fried in wine (《医宗必读》)[2].

In the Qing Dynasty, there was the preparation of cream (Wu Jutong Medical Case) [2].

Nowadays, the main methods of concoctions are stir-frying, honey-roasting, and making cream [2].

11.1 Concoctions of Su Zi 11.1.1 Su Zi

Take the original herb, wash and dry [2]. Pound it when used [2].

11.1.2 Frying Su Zi

Take clean Su Zi, put it in a frying container, heat it with mild fire, fry it until there is a popping sound, the surface color deepens, the cross-section is light yellow, and aroma escapes, then take it out and let it cool [2]. Mash when used [2].

11.1.3 honey suzuki

take refined honey, add the right amount of boiling water to dilute, pour into the net suzuki mixed, a little smothered, stir-fried until dark brown, not sticky hands when removed [2].

Every 100kg of Suzi, with 10kg of refined honey [2].

11.1.4 Perilla seed cream

take net perilla, research as mud, heating, wrapped in cloth or absorbent paper, pressing to remove oil, until the drug is no longer sticky into the cake, into a loose powder to the extent that the research is fine [2].

11.2 Product properties

Suzi is ovoid, gray-brown or gray-brown surface, with slightly elevated dark purple reticulation, the base is slightly pointed, with gray-white dotted fruiting pedicel scars [2]. The pericarp is thin and brittle, easily crushed [2]. Seeds yellowish white, cotyledons 2, whitish, oily [2]. Crushed it is aromatic and slightly pungent in flavor [2].

Fried soursop is yellowish brown in appearance and aromatic [2].

Honey Soursop dark brown, viscous, with honey aroma, taste slightly sweet [2].

Perilla seed cream gray-white coarse powder, gas slightly fragrant [2].

11.3 Concoction

Su Zi raw product is mostly used for intestinal dryness and constipation, such as Beneficial Blood and Intestinal Pills ("Class Certificates for Living People Book") [2].

Su Zi after frying the pungent dispersal of the nature of moderation, used for cough, such as the treatment of wind-cold wheezing cough Huagai San (Taiping Huimin and Dengjiaobu Fang) [2].

Honey perilla is long for moistening the lungs and relieving cough, lowering the gas and calming asthma [2].

Zisu Zi Cream has the effect of lowering qi and calming asthma, but without the concern of sliding the intestines, it is mostly used in patients with asthma and cough who have a weak spleen and loose stools [2].

11.4 Storage

stored in dry containers, airtight, in a ventilated dry place [2]. Moth-proof [2].

12 Sexual flavor and attribution

Su Zi is pungent in taste and warm in nature; it is attributed to the lung meridian [2].

Su Zi is pungent in flavor and warm in nature; it enters the lung and large intestine meridians [3].

13 Effects and Indications of Su Zi

Su Zi has the functions of lowering qi, eliminating phlegm, calming asthma and moistening the intestines [2].

Su Zi has the functions of lowering qi and resolving phlegm, relieving cough and asthma, and moistening the bowels. It is used for phlegm congestion, cough and asthma, intestinal dryness and constipation. (Chinese People's **** and National Pharmacopoeia, 2010 edition)

Raw products are mostly used for intestinal dryness and constipation, such as Yixue Lunjie Pill (Book of Class Certificates and Living People)[2].

Sautéed Perilla frutescens has a moderate nature of pungency and dispersion, and is often used for coughing, such as the treatment of wind-cold wheezing and coughing Huagai San (Taiping Huimin Hejiaobu Fang) [2].

Honey perilla is long for moistening the lungs and relieving cough, lowering the gas and calming asthma [2].

Zisu Zi Cream has the effect of lowering Qi and calming asthma, but without the concern of sliding the intestines, it is mostly used in patients with asthma and cough who have a weak spleen and loose stools [2].

Su Zi has the effect of lowering qi and eliminating phlegm, relieving cough and asthma, moistening the lungs and broadening the intestines, treating qi stagnation and chest tightness, coughing, phlegm wheezing, and constipation [3].

14 Usage and dosage of Su Zi

Decoction, 4.5-9g [3].

15 Chemical composition of Su Zi

Su Zi contains fatty oil, vitamin B1 [3].

Lipid-like components are lecithin, cerebroside, etc [3].

It also contains apigenin, beta-sitosterol, etc [3][3].

16 Pharmacopoeia standard of Perilla frutescens 16.1 Name

Perilla frutescens

Zisuzi

PERILLAE ?FRUCTUS

16.2 Source

This product is the dried mature fruit of Perilla? frutescens (L.) Britt. in the family Labiatae. Harvested in the fall when the fruit is ripe, remove impurities, sun-dried.

16.3 Properties

The product is ovoid or spherical, about 1.5mm in diameter. Surface gray-brown or gray-brown, with slightly elevated dark purple reticulation, the base is slightly pointed, with gray-white dotted pedicel scars. The pericarp is thin and brittle, easily crushed. Seeds yellowish white, testa membranous, cotyledons 2, whitish, oily. Crushed, aromatic, slightly pungent flavor.

16.4 Identification

(1) The powder is gray-brown. The epidermal cells of the testa are extremely flattened in cross-section, with grooved thickened wall; the surface is ellipsoid-like, with dense sculptured hook-like thickened wall. Exocarp cells yellowish brown, cross-section view of the cells flattened, the outer wall is papillate; surface view of the class of round, slightly curved wall, the surface of the keratin fine texture. Endocarp tissue in cross-section is mainly heterogeneous stone cells, irregularly shaped; the top view is polygonal, the boundary between the cells is not clear, the lumen is stellate. Endosperm cells are of different sizes, containing fat oil droplets; some contain fine calcium oxalate square crystals. The cotyledon cells were oblong-like and filled with fatty oil droplets.

(2) Take 1g of powder, add 25ml of methanol, ultrasonic treatment for 30 minutes, filtration, filtrate evaporation, residue with 1ml of methanol to dissolve, as a test solution. Take Suzi control herb, the same method into the control herb solution. According to the thin layer chromatography (Appendix VI B) test, absorb the above two solutions of 2μl, respectively, point in the same silica gel G thin layer plate, hexane toluene ethyl acetate formic acid (2:5:2.5:0.5) as the unfolding agent, unfolding, take out, drying, sprayed with aluminum trichloride solution, and placed in the ultraviolet lamp (365nm) under the examination. In the chromatogram of the test product, and the corresponding position of the chromatogram of the control herb, the same color spots.

16.5 Check

Moisture ? Not more than 8.0% (Appendix IX H first method).

16.6 Content determination

Determined by high performance liquid chromatography (Appendix VI D).

16.6.1 Chromatographic conditions and system suitability test

Octadecylsilane-bonded silica gel as filler; methanol 0.1% formic acid solution (40:60) as the mobile phase; detection wavelength of 330 nm. theoretical plate number according to the peak of rosmarinic acid should be not less than 3,000.

16.6.2 Preparation of the control solution

Appropriate amount of the control of rosemary acid was taken, weighed and added with methanol. Weighing, add methanol to make a solution containing 80μg per 1ml, that is obtained.

16.6.3 Preparation of test solution

Take about 0.5g of powder (sieve No. 2), weigh it precisely, put it in a stoppered conical flask, add 50ml of 80% methanol, stopper it tightly, weigh it, reflux it with heat for 2 hours, cool it down, weigh it again, and make up for the loss of weight with 80% methanol, shake it well, and filter it. Precision measurement of the filtrate, that is obtained.

16.6.4 Determination

Precisely absorb 10?l of the control solution and 20?l of the test solution, inject into the liquid chromatograph, measurement, that is, obtained.

This product is calculated according to the dry product, containing rosemarinic acid (C18H16O8) shall not be less than 0.25%.

16.7 SUZI drink tablets 16.7.1 Concoction 16.7.1.1 SUZI

Remove impurities, wash and dry.

16.7.1.1.1 Traits, identification, examination, content determination

Same as herbs.

16.7.1.2 Stir-frying Su Zi

Take clean Su Zi, stir-fry according to the method of stir-frying (Appendix II D) until there is a popping sound.

The shape of this product is like suzi, the surface is gray-brown, with fine cracks, with a burnt aroma.

16.7.1.2.1 Determination of content

The same herb, containing rosemarinic acid (C18H16O8) should not be less than 0.20%.

16.7.1.2.2 Identification

Same as the herb.

16.7.2 Flavor and attribution

Pungent, warm. Attributed to the lung meridian.

16.7.3 Functions and Indications

Reducing qi and resolving phlegm, relieving cough and asthma, laxative. Used for phlegm congestion, cough and asthma, constipation.

16.7.4 Usage and Dosage

3~10g.

16.7.5 Storage

In a ventilated and dry place, protected from moths

16.8 Existence

The Pharmacopoeia of the People's Republic of China (2010 edition)

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