I Cultivation II Harvesting III Selection IV Storage
- Slides: 24
I. Cultivation II. Harvesting III. Selection IV. Storage, and discernment of quality V. Processing of herbs VI. Types of Formulations VII. Dosage VIII. Toxin of Chinese herbs IX. Cross-cultural considerations
Cultivation 1. Development of Chinese herbs’ cultivation << Grand Materia Medica >> ( Ben Cao Gang Mu ) : 180 2. Environment • Sun Shine • Temperature • Water • Hypsography • Soil
1. Harvesting standard & sign Effective ingredients Bai Zhi; Dang Gui Anthesis ( but root can’t be used Zhi Shi (May to June) Immature bitter orange Chen Pi (Oct. ) Tangerine Peel Qin Pi (July to Aug. ) Green Tangerine Peel Xin Yi Hua; Kuan Dong Hua Bud ( not after blooming) Jing Yin Hua White but (not after blooming)
2. Harvesting time & method Root In Oct. or before blooming Dang Gui; Bai Zhi; Chuan Xiong Grass In Summer or autumn ( bud or before blooming ) Bo He; Huo Xiang; Jing Jie; Leaf Blooming Ce Bai Ye; Pi Pa Ye Peel Immature Rou Gui Start blooming Kuan dong Hua; Xin Yi Hua; Jin Yin Hua Fruit Autumn Zhi Shi; Wu Mei; Gou Qi Zi Seed Autumn Flower
Selection 1. Select herbs from habitat
East-North Part of China • Ren Shen, Huang Bai, Wu Wei Zi, Chi Shao, Jie Geng, Xi Xing, Long Dan Cao
North Part of China Suan Zhao Ren Cang Zhu Yuan Zhi Cai Hu Huang Qin Zhi Mu Kuang Dong Hua Liao Qiao Ge Geng Xin Ren Jing Yin Huang Qi Dang Shen Shan Yao Niu Xi Ban Lan Geng Shan Zha Zi Yuan Gua Lou Sha Shen Bai Shao Gou Qi Zi Dan Shen Long Gu Dai Zhe Shi Ci Shi East Part of China Bei Mu Mai Dong Xuan Shen Bai Zhu Bai Shao Ju hua Yan Hu Suo Mu Dan Pi Zhi Ke Ze Xie Fu Ling Bo He Shan Zhu Yu Xia Ku Cao Zhi Zi Xin Yi Hua Qian Hu Bie Jia Qian Shi Lian Zi
South-West Part of China Chuan Xiong Fu Zi Niu Xi Mai Dong Yu Jing Bai Zi Huang Bai Huang Lian Da Huang Du Huo Qian Huo San Qi Tian Ma Du Zhong Ban Xia East Part of China Huo Xiang Ba Ji Tian Gou Teng Bing Lang Rou Gui Yu jing Jiang Huang E Zhu Mu Xiang
Selection 2. discernment of quality 3. Identify bad quality Worm-eaten Musty ( color & smell ) Grease or turn to soft Changing color or losing luster Bad Taste seed herbs (Xin Ren; Po Zi Ren) Da Huang; Huang Bai; Gou Qi; Dan Shen sweet turn to sore or bitter No smell aromaticity herbs exposed in the air too long ( Bo He; Xin Yi Hua; Gui Zhi; Zi Su; Jin Jie ) Other Physical qualities changing tight become loose; big one shrink to small one; Firm quality turn to crisp; Shape changing Flesh shi hu, flesh shen jiang lose liquid
Storage 1. Basic conditions to store herbs Dryness Cool condition No lights directly Aeration Preventing bugs & rats’ damage 2. How to choose proper container Porcelain & Gallipot Glass Aluminous Iron Wooden box Plastic Volatile herbs -Easily to be sealed but not good for herbs being weak to light -Prevent heat radiation -Wu Mei; Wu Wei Zi Only for common herbs Same with glass box but some of them may cause chemical damage like PVC
3. Smart & economic way to store herbs Store tow herbs to prevent damage Dan Pi Ze Xie Worm-eating; Dan pi’s color changing Zhang Nao San Qi Mustiness Zhang Nao Ge Jie Mustiness Zhang Nao Lu Rong Mustiness Wu Zhu Yu Ge Jie Worm-eating Chen Pi Gao Liang Jiang Worm-eating Hua Shi Po Zi Ren Mustiness Hong Hua Dong chong xia Cao Prevent damage
Processing of herbs Purpose of processing herbs – to reduce the toxic & side effects -- Add new property to herbs -- Strengthen one special function of herb -- Moderate strong property of herbs Ma Huang Sweating Zhi Ma Huang Stop coughing & wheezing Gan Cao ( Cool ) Detoxification & dissolve phlegm Zhi Gan Cao ( Warm ) Tonify Spleen Qi & Stop Pain Shen Di Huang ( Bitter & Cold ) Clear heat; Cool Blood Shu Di Huang ( Warm ) Tonify blood & Yin
Mechanical methods Methods which utilize water Aqueous trituration (水飞) Minerals ( get rid of toxic) Hua Shi; Pearl; Methods which utilize heat Dry-frying ( 炒 ) Fry to yellow; brown or black Chao Mai ya; Jin jie tan; With wine (moving blood) Dang Gui; Chuan Xiong; Niu Xi With Vinegar (stop pain<liv. >) Xiang Fu; Cai Hu With honey (Tonify) Zhi Gan Cao; Zhi Pi Pa Ye Calcining (煅) Minerals & shells (render the substance brittle & easy to pulverize Long Gu; Mu li; Dai Zhe Shi Dry Curing or Baking (烘 焙) Processing flowers & insects Rose; Tu Bie Chong Roasting in ashes ( 煨) Reduce aromaticity herbs’ sideeffects (Wei)Mu Xiang; (Wei) Shen Jiang Frying with liquids (炙)
Methods which both heat & water Steaming ( 蒸) Chang or strengthen herbs’ properties He Shou Wu; Huang Jin Boling (煮) Reduce toxic Wu Tou; Fu zi Quenching (淬) Pulverize & moderate properties Simmering (熬) Herbs are reduced to thicken liquid or syrup Shi Quan Da Bu Gao Sulfuration To kill the bugs; For long time storing purpose
Types of Formulations Syrups ( Tang Jiang ) Decoctions ( Tang ) Special Pills ( Dan ) (Cinnabar) Powders ( San ) Injections ( Zhen ) Pills (Wan) Lozenges (Ding) Soft Extracts ( Gao ) Tablets (Pian) Granules ( Chong Fu )
Medicinal Wines ( “Jiu” or “Yao Jiu” )
Dosage • The dosage is the basic foundation of the formula, which also affect the actions of the herbs in the formula.
Dosage 1. Dosage is of extreme importance in composing a prescription. <a> Usually this topic is talked in Formula books <b> Dosage variety Decoctions (汤) 3 – 9 g Single herb Large dosage Fresh herbs 10 – 20 g <c> Dosage depends on the severity of the disorder <d> Dosage depends on stomach Qi 2. Herb property with dosage Large dosage Small dosage Hard minerals; shell; light Heavy Roots; fruits Toxic Moderate & bland Strong flavored flowers; leaves; aromatic herbs
3. AGE-TO-DOSE DOSING GUIDELINE Age Recommended Daily Dosage Fine Granules Capsules (0. 5 gm) Tablets (0. 3 gm) 0 -1 m 1/18 – 1/14 of adult dose* 0. 3 – 0. 4 gm 1 -6 m 1/14 – 1/7 of adult dose 0. 4 – 0. 9 gm 6 -12 m 1/7 – 1/5 of adult dose 0. 9 – 1. 2 gm 1 -2 y 1/7 -1/5 of adult dose 1. 2 - 1. 5 gm 2 -4 y 1/4 -1/3 of adult dose 1. 5 - 2. 0 gm 4 -6 y 1/3 -2/5 of adult dose 2. 0 – 2. 4 gm 6 -9 y 2/5 -1/2 of adult dose 2. 4 -3. 0 gm 5 -6 capsules** 8 – 10 tablets** 9 -14 y 1/2 – 2/3 of adult dose 3. 0 – 4. 0 gm 6 -8 capsules 10 – 13 tablets 14 -18 y 2/3 – full adult dose 4. 0 – 6. 0 gm 8 -12 capsules 13 – 20 tablets 18 -60 y Full adult dose 6. 0 gm 8 -12 capsules 13 – 20 tablets 60 + y 3/4 of adult dose or less 4. 0 – 6. 0 gm 9 -12 capsules 15 – 20 tablets * Standard Adult Dosage is 6 grams of herbal extract per day. ** Capsules or tablets should be used with caution in young children due to possible difficulty in swallowing. Each capsules weighs 0. 5 grams and each table weighs 0. 3 grams.
4. WEIGHT-TO-DOSE DOSING GUIDELINE Weight Recommended Daily Dosage Fine Granules Capsules (0. 5 gm) Tablets (0. 3 gm) 30 -40 lbs 20% - 27% of adult dose* 1. 2 – 1. 6 gm 40 -50 lbs 27% - 33% of adult dose 1. 6 – 1. 9 gm 50 -60 lbs 33% - 40% of adult dose 1. 9 – 2. 4 gm 60 -70 lbs 40% -47% of adult dose 2. 4 – 2. 8 gm 70 -80 lbs 47% -53% of adult dose 2. 8 – 3. 2 gm 5 -6 capsules** 8 – 10 tablets** 80 -100 lbs 53% -67% of adult dose 3. 2 – 4. 0 gm 6 -8 capsules 11 – 13 tablets 100 -120 lbs 67% - 80% of adult dose 4. 0 --4. 8 gm 8 -10 capsules 13 – 16 tablets 120 -150 lbs 80% – 100% of adult dose 4. 8 – 6. 0 gm 10 -12 capsules 16 – 20 tablets 150 -200 lbs 100% - 133% of adult dose 6. 0 – 7. 9 gm 12 -16 capsules 20 – 26 tablets 200 -250 lbs 133% - 167% of adult dose 7. 9 – 10. 0 gm 16 -20 capsules 26 – 33 tablets 250 -300 lbs 167% - 200% of adult dose 10. 0 – 12. 0 gm 20 -24 capsules 33 – 40 tablets * Standard Adult Dosage is 6 grams of herbal extract per day. ** Capsules or tablets should be used with caution in young children due to possible difficulty in swallowing. Each capsules weighs 0. 5 grams and each table weighs 0. 3 grams.
The listed dosage is the generally recommended one. There are many exceptions in case histories and daily practice
Toxin of Herb
Cross-cultural considerations
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