中国药科大学专业英语第三次课.pdfVIP

Macroscopic Identification and Modern Understanding 性状鉴定及现代研究成果 touching smelling tasting observing testing with water or fire morphological features shape, size, organoleptic color, properties texture, cross-section, smell and taste chicken head，鸡头黄精 lion head，狮头党参 chick claw，鸡爪黄连 Macroscopic identification 1 Appearance ? willowleaf swallowwort rhizome and root (Cynanchi Stauntonii Rhizoma et Radix, 白 前) ? 萝藦科鹅绒藤属，空似鹅毛管，降气、化痰止咳 ? blackend swallowwort rhizome and root (Cynanchi Atrati radix ex Rhizoma, 白薇) ? 萝藦科白前属，清虚热中药，又称实心白薇 2 Color 色 ? “rose heart” of ephedra 玫瑰心 生物碱 3 Odour 气 4 Taste 味 ? sour, bitter, sweet, acid, salty or astringent 5 Testing with water 水试 6 Testing with fire 火试 2. Scientific elucidation of macroscopic identification parenchymatous cells Morphological Moutan Cortex flat features Cinnamoni Cortex Particle protuberances stone cells magnolia Officinalis Cortex fibrous fiber bundles anatomical structures chrysanthemum center (radial strations) 菊花心 wheel radial strations 车轮纹 spotted vascular bundles 点状维管束（同心环） cloudy-brocaded patterns 云锦状花纹 golden well with jade fence 金井玉栏 sour organic acids alkaloids, iridoid Morphological bitterness glycosides and some saponins features sweet saccharides chemical volatile oi