Polygonum multiflorum Thunb has been divided into red and white varieties since ancient times. Polygonum multiflorum Thunb grows both at home and abroad, and Polygonum multiflorum Thunb is the only species in the world that grows in China. According to ancient records, Polygonum multiflorum Thunb was used in the late Tang Dynasty and prevailed in.

As early as Ming Dynasty, it has been used to this day. Because of its beneficial effects on liver and kidney, nourishing essence and blood, and anti-aging, it has been regarded as a treasure by famous artists in past dynasties.

Polygonum multiflorum Thunb must be processed, and it is better to make Polygonum multiflorum Thunb in Qinling Mountains.

Processing method

First, clean system to remove impurities (Pharmacopoeia 85).

Second, cut to remove impurities, wash, slightly soak, moisten thoroughly, cut into thick pieces or blocks, and dry (Pharmacopoeia 85).

Third, roasting

Radix polygoni multiflori preparata

1.Made of black beans

(1) Take Polygonum multiflorum slices or pieces, mix them with black bean juice, put them in a non-ferrous container, seal them, heat them in water or steam until the juice is completely absorbed, or take Polygonum multiflorum slices or pieces. Mix well with black bean juice, put it in a suitable container, steam it until it is brown, take it out and dry it. Polygonum multiflorum Thunb tablets (blocks) 100kg, with black beans 10kg.

Method of making black bean juice Take black beans 10kg, add appropriate amount of water, cook for about 4 hours, boil the juice for about 15kg, add water to the bean dregs for about 3 hours, and mix the juice for about 10kg to obtain black bean juice of about 25kg (Pharmacopoeia 85).

(2) take raw Polygonum multiflorum slices, steam for about 6-8 hours, stew for 1 night, and take them out; Sun or bake until 80% dry, mix well with black bean juice, steam for about 24 hours after the juice is completely absorbed, and dry. Each Polygonum multiflorum tablet 100kg, with black beans 10kg.

Method of making black bean juice Take black beans 10kg, add water to boil for about 4 hours, boil the juice for about 15kg, add water to boil the bean dregs for about 3 hours, boil the juice for about 10kg, and combine to get 25kg of black bean juice (Hunan).

(3) Take Polygonum multiflorum Thunb. Put it in a non-ferrous pot, add black beans and appropriate amount of water, cook for 3-4 hours, stew 1 night until the exterior is black and the interior is brown, take it out, remove the bean dregs, sun-dry, mix the remaining liquid, moisten thoroughly, cut into thick slices, and dry. Each Polygonum multiflorum block 100kg, black beans 10kg (Anhui).

2. Black beans and yellow wine

(1) Take Polygonum multiflorum Thunb, pour it into a pot, mix it with black bean juice and yellow wine, put it in a pot or a suitable container, seal it, sit in a water pot, stew it in water until the juice is completely absorbed, take it out and dry it in the sun. Every Polygonum multiflorum Thunb 100kg, black beans 10kg, yellow wine 25kg.

Black bean juice is prepared by taking black beans 10kg, adding water for about 4 hours, boiling the juice for about 15kg, boiling the bean dregs in water for about 3 hours, boiling the juice for about 10kg, and boiling the juice twice for about 25kg (Pharmacopoeia 63).

(2) Take slices or blocks of Polygonum Multiflori Radix, mix them with black bean juice, heat them in water, steam them for 8 hours, stew them for 8 hours, and take them out and dry them when the surface is dark brown. Then mix well with yellow wine, steam for 8 hours, take out and dry in the sun. Each Polygonum multiflorum tablet 100kg, black beans 10kg, and 20kg of yellow wine.

Black bean juice method Take black beans 10kg, add appropriate amount of water for about 4 hours, and boil the juice for about 15kg.

The bean dregs were boiled in water for about 3 hours, and the juice was about 10kg, and 25kg of bean juice was obtained by combining them (Inner Mongolia).

Step 3 steam

(1) Remove impurities from the raw Polygonum multiflorum Thunb, classify, soak in 1 2-24 hours, clean, take out, split the big one, drench it halfway, moisten it thoroughly, put it in a steamer, steam it for 8 hours every day (counting from steaming above), stew it overnight, and turn the Rosty Yi up and down1time. Take it out. Sun-dried to half-dry, sliced, mixed with the original juice obtained during steaming, dried, and screened out the dust (Shanghai).

(2) Take the original medicinal materials, clean them, boil them for 4-6 hours until they are sticky at the center, dry them in the sun, cut off the stem base and tail tip, repeatedly dry them until they become hard, soak them for 4 hours, add water to cover the medicinal surface, boil them for 8 hours, stew them for 1 night, dry them in the sun, steam them for 8 hours, and stew them for 15 hours. Then, as in the previous method, 1 time, cut 9- 12mm cubes while they are hot, and dry them in the sun (Zhejiang).

4. Prepare Polygonum Multiflori Radix from black beans and ginger, soak in water for 48 hours, cut into 75px cubes, soak for 48 hours, boil for 20 minutes, remove water, add ginger (slice attached to the bottom of the pot), cook black beans for 4 hours, remove ginger and black beans, and dry in the sun. Every Polygonum multiflorum Thunb 10kg, black beans and ginger each 1kg (Integration).

5. Black beans and licorice. First, put black beans in the bottom of the pot, add licorice, Polygonum Multiflori Radix and water, cook with strong fire for 12 hours, moisten1-2 days, dry, cut into 3mm thick slices, and dry. Every Polygonum multiflorum Thunb 100kg, black beans12.5 kg and licorice 2kg (Integration).

6. Wine making

(1) Take slices or blocks of Polygonum multiflorum Thunb., mix them with yellow wine, moisten them for 4-6 hours, steam them in a steamer for 6 hours, take them out and dry them a little, then add the juice in the pot, wait until the juice is exhausted, take them out and steam them again. Take them out and dry them in the sun or oven. For each 500g song, 60g yellow rice wine (Heilongjiang) is used.

(2) Take Polygonum multiflorum Thunb, add wine and water to moisten thoroughly, slice and dry. Every Polygonum multiflorum 10kg, 2kg of white wine (Liaoning).

7. Rehmannia glutinosa juice is prepared, diluted with water, moistened with Polygonum Multiflori Radix, steamed for 3-5 hours, and dried; Repeatedly steaming, cooling for 3-5 times and drying in the sun. 500g of Polygonum multiflorum Thunb, 60g of prepared Radix Rehmanniae Preparata juice (Integration).