Morphological characteristics of orange peel;

1, orange peel, sweet and bitter, but with the smell of orange, is the dried skin of fruit citrus. This kind of peel can be preserved for a long time if it is kept dry, so it is called dried tangerine peel.

If the orange peel is dried from the orange peel in winter, its quality will be better. Its appearance is dark brown and its skin is thin. It feels light and easy to break when held in the hand, accompanied by a clear fragrance. Among them, the dried tangerine peel in the "Three Treasures of Guangdong, Ginger Flying Grass with Dried tangerine peel" refers to Xinhui dried tangerine peel, which is known as "Millennium Ginseng, Centennial Dried tangerine peel". The value of Xinhui Chenpi can be seen.

3, orange peel is often peeled into several petals, the base is connected or irregular fragments. About 1 ~ 4 mm thick, with orange-yellow or reddish-brown outer surface, fine wrinkles and concave punctate oil chambers; The inner surface is yellowish white, rough and spongy, with yellowish white or yellowish brown fibrous vascular bundles. The quality is slightly hard and fragile. The smell is fragrant, but pungent and slightly bitter.

4. The pericarp of orange peel is divided into 3 to 4 petals, the bases are connected, the shape is neat and orderly, the thickness is about 65438±0mm, the punctate oil chamber is large, transparent and clear to light, and the quality is soft. All the tablets are big, fresh in color, oily, soft in texture, rich in aroma and sweet and sour in taste.