Plant morphology : perennial herb, with few stems. Root stout, cylindrical. A cluster of leaves, rosulate, ovate-lanceolate, moments rounded lanceolate or elliptic, long 20 ~ 30cm, width of 10 ~ 20cm, pinnately cleft in, with 5 to 7 pairs of lobes, or split, lobe margin with irregular tooth crack, with hairs on both sides; petiole is long 8 ~ 20cm. Heads of several sets of branchlets top; involucral bracts 6, leathery, green with purple, the top convex tip, margin eyelash; the tubular flower, purple, ca. 4cm. Achenes flattened, angled; crested awnlike. Florescence 7 to in August, fruit period 8 to September.
Born in 3000m elevation above the alpine grassland. Production of sichuan.
Processing : 9 ~ December grubbing, washed, dried or dried.
Traits: a cylindrical or has a longitudinal slot semi-cylindrical, length 10 ~ 30cm, 1.5 ~ 3cm in diameter. Surface yellowish brown to dark brown, rough, visible from a fiber bundle in compact oblique square reticulate, sometimes root head black sticky. Body weight, hard brittle, hard to break; section uneven skin, yellow brown, white wood department, visible point oil chamber and radial fracture, some center a cavitary, fragrance and specific, bitter, sticky chewing teeth.
Chemical composition: stick containing volatile oil; commodity wood root containing Radix Vladimiriae lactone ( mokkolactone ).
Medical network www.PharmNet.com.cn finishing
Taste: warm, spicy, bitter.
Functions: row gas pain, and stomach deficiency, diarrhea. For distention of bowel, loss of appetite, abdominal pain, diarrhea tenesmus.
http://chinese-herbal-medicines-directory.blogspot.com/
没有评论:
发表评论