How many types of ginseng are there? What do they do? How to distinguish real from fake and cultured

I think you're asking about ginseng. Instead of Sennai.

The differences between wild and farmed sea cucumbers are as follows:

1. Bottom foot. Wild sea cucumber: It generally grows in the depths of the seabed about 20 meters away from the sea, because in the environment of ocean currents, sea cucumbers crawl through their feet to find food, so their feet grow thick and have strong adhesion;

Cultivated sea cucumbers: Because long-term consumption of artificially placed bait does not need to be moved, living in shallow water captive ponds or artificial ponds, the environment is relatively stable, so it is not affected. Therefore, the mobility of its sole foot decreases, the adhesion is poor, and it is small.

2. Sand Spit. 3. Meat quality.

Wild sea cucumber: Because its growth environment is a deep-water seabed, it has little time to shine in the sun, so it grows slowly, but it needs to resist the influence of the living environment such as ocean currents, so its flesh is thick and elastic, the tendons are wide and full, and the nutrients deposited are very rich.

Farmed sea cucumbers: feed is large, hormone ripening, grows very fast, and the meat is soft and not compact.

4. Morphology. Wild sea cucumbers: Spun conical (or oval-shaped), but thin at the ends and a little thick in the middle. Typical short, sturdy and very sturdy, the older the sea cucumber, the more pronounced this characteristic becomes.

5. Ginseng thorns. Wild sea cucumbers: The living environment is very harsh, and it is necessary to resist the harsh environment, the washing of the water current, etc., so the spines on the back and sides of the sea cucumber are very thick.

Cultured sea cucumbers: The living environment is very stable, so the ginseng spines are slender and have no strength.

6. Growth years.

Wild sea cucumber: generally grow for more than 3 to 4 years to reach the standard of fishing, the longer it grows, the more its nutrients are deposited, and the greater the nourishing value.

Breeding sea cucumbers: In order to achieve the purpose of rapid sales, farmers will quickly fertilize sea cucumbers by feeding hormone feed and other methods, and they can generally be caught and sold within a year, and their nutritional value is self-evident.

Wild sea cucumbers and farmed sea cucumbers are identified from the aspects of appearance, taste, taste, and body color of sea cucumbers.

1. Appearance. Wild sea cucumbers are usually more irregular in shape than farmed sea cucumbers, may be uneven in color, and have more pronounced flesh spines on the surface. Cultured sea cucumbers are usually regular in shape, uniform in color, and have no obvious spines on the surface.

2、**。Because of the difficulty of collection, wild sea cucumbers are higher than farmed sea cucumbers. Farmed sea cucumbers, on the other hand, are moderate and easier to buy than wild sea cucumbers.

3. Taste. <>

4、**。By understanding the natural ecological environment and origin of sea cucumbers, you can also distinguish between wild or farmed sea cucumbers.

5. The body color of sea cucumber.

The body color of wild sea cucumbers may be gray or brown, while the body color of jujube sheds where sea cucumbers are farmed is whiter.

The difference between wild sea cucumbers and artificial sea cucumbers is very obvious.

Bottom Foot]: Wild sea cucumber generally grows in the sea area at a depth of about 20 meters, and looks for food through the action of the bottom foot, so the bottom foot is short and stout; However, captive sea cucumbers do not need to move because of the long-term use of bait put by breeding personnel, and they live in shallow water, so the action of the bottom foot decreases, the adsorption capacity is poor, and it becomes slender.

Sand Spit]: The sand spit of wild sea cucumbers is large and hard.

Fleshiness]: Wild sea cucumbers grow in deep waters (15 to 20 meters), low water temperature, less sunshine, slow growth, thick and elastic flesh, wide and full tendons, and rich nutrients deposited; Captive sea cucumbers grow quickly, and the flesh is soft and not firm.

Morphology: Wild sea cucumbers are spindle-shaped, with two tips and thick in the middle, short and thick, and look sturdy; And captive sea cucumbers grow slender and lack tenacity.

Warty foot]: Wild sea cucumbers grow in harsh environments, wind and waves, insufficient bait, more activities, and the spines on the back and sides are very thick and thick; However, captive sea cucumbers have less wind and waves, abundant bait, less activity, and long slender tips with long spines.

Growth years]: Wild sea cucumber generally grows for more than 4 to 5 years to reach the fishing standard, the longer the time, the more nutrient deposition, the greater the nourishing value; The captive sea cucumber has a suitable temperature and rich bait, and the growth rate is fast, generally reaching the commercial specification of 5-8 heads, and the health and tonic effect is relatively poor.

In addition, the wild sea cucumber has a firm taste, no astringency, and a delicate, neat and uniform incision.

Methods for identifying wild sea cucumbers in captivity.

Hope: The thorns are thick and upright for good ginseng. The body color of sea cucumbers is mainly related to the habitat environment, and is generally brown, but the sea cucumbers that live near rocks and reefs are often darker in color compared to sea cucumbers that live on the bottom of sediment and gravel.

Those who live among seaweeds often have a green tinge, sometimes turning russet or purple-brown. Therefore, the color does not determine the quality of sea cucumbers.

Clause.

1. The bottom foot of wild sea cucumber is short and stout, and the action of the foot of farmed sea cucumber decreases, the adsorption force is poor, and it becomes very slender; Clause.

2. The flesh of wild sea cucumbers is thick and elastic, the tendons are wide and full, and the nutrients deposited in the body are quite rich. Cultured sea cucumbers grow fast and have fluffy flesh.

Ginseng is a very precious medicinal material, and there are many types of ginseng on the market, with different qualities, so it is necessary to learn a little knowledge of identification. In order to identify ginseng well, it is necessary to grasp the following points: it is necessary to see both the "five forms" and the "six bodies".

The five forms refer to whiskers, reeds, skins, lines, and bodies.

Whiskers: long whiskers, old and tough, sparse and long, decorated with small pimples in the shape of millet grains, called "pearl points". Those that are white and tender (commonly known as water whiskers) are not pure wild ginseng.

Reed: The reed is long, divided into two reeds, three reeds, line reeds, and goose neck reeds. The second section of the reed - there are horsetooth reeds and round reeds.

Three-section reed - there are horsetooth reeds, round reeds and heaped flower reeds. The so-called horsetooth reed is the stem scar on the rhizome is obvious, shaped like a horsetooth, mostly in the upper part of the rhizome. The so-called round reed is the stem mark on the rhizome that is long and flat due to age, and the shape is cylindrical.

The so-called goose neck reed is a slender rhizome that is slightly curved, like a goose neck. The so-called line reed, because of the age, the reed bowl on the rhizome is long and flat, and the rhizome is slender and long.

Skin: Old leather, yellowish-brown, tight and shiny texture. Those with tender and white skin are not pure mountain ginseng.

Lines: At the upper end of the hair at the shoulder, there are fine and deep screw-like horizontal lines. Those with rough horizontal lines, shallow and incoherent are not pure ginseng.

Body: refers to the root of the hair (see Hexasomy).

The six bodies refer to the spirit, stupidity, oldness, tenderness, horizontal, and smoothness.

Ling: refers to the ginseng with a delicate body, a good-looking appearance, obvious body legs, two more legs, and a large bifurcation angle. According to the morphology, it is divided into "water chestnut body" and "pimple body".

Ben: refers to the straight root shape of ginseng, the body is clumsy and unsightly, and even if it has two legs, the thickness or length of the two is uneven.

Old: The skin of mountain ginseng is old, yellowish brown in color, and the horizontal lines are fine and firm. Those with tender skin and white color are not pure mountain ginseng.

Tender: The skin color is tender and white, the horizontal lines are rough and shallow, and the fibrous roots are tender and brittle, and the color is white and easy to break, it is not pure mountain ginseng.

Horizontal: refers to the ginseng root is thick and short, and the two legs are mostly stretched to the side, and most of them are wild ginseng.

Shun: refers to the ginseng root is logical and straight, with one or both legs together, and most of them are not wild ginseng.

How to distinguish good ginseng? Experts will send you practical tips, don't spend any more money!

With experience. In fact, ginseng is now grown, and it is planted in a circle on the shady mountain, like growing radish, and the United States only grows it in poor soil, which has become American ginseng, and foreigners do not eat this.

It's basically the same as a radish, and it's not expensive now, the so-called good ginseng is a lie, don't buy it, generally on August 15, the villagers sell ginseng like a radish.

Bitter in taste, hot in nature,

Khan look** radish and ginseng** are similar I haven't seen ginseng, it's just a general impression that others are fake and still can't tell the difference You can go to**search to see It's generally true I'm also in ** There is also a store I'm not here to advertise.

My family is a ginseng farmer, so I can help you identify it.

Cross-section of this product: The cork layer is a series of cells. The cortex is narrow.

There are fissures on the lateral side of the phloem, and the parenchyma cells on the inner side are tightly arranged, and there are scattered resin channels containing yellow secretions. The cambium layer forms a loop. The xylem rays are broad, the ducts are scattered or clustered in a single or several clusters, intermittently arranged in a radial shape, and there are occasional non-lignified fibers next to the ducts.

Parenchyma cells contain calcium oxalate clusters.

Raw dried ginseng powder is pale yellowish white. Fragments of resin tracts are easily visible and contain yellow, lumpy discharge. The diameter of calcium oxalate cluster crystals is 20 68 m, and the edges and corners are sharp. The cork cells are square or polygonal, thin-walled, and finely wavy curved. The diameter of the reticulated and trapezoidal conduit is 10 56 m.

There are many starch grains, monogranular, spherical, semicircular or irregular polygonal, with a diameter of 4 20 m, and the umbilicus is punctate or cracked; The compound is composed of 2 6 fractions.

take 1g of powder of this product, add 40ml of chloroform, heat and reflux for 1 hour, discard the chloroform solution, evaporate the solvent of the residue, add water and mix well and moisten, add 10ml of n-butanol saturated with water, sonicate for 30 minutes, absorb the supernatant, add 3 times the amount of ammonia test solution, shake well, place in layering, take the upper liquid and evaporate it, and add 1ml of methanol to the residue to dissolve it as a test solution. In addition, 1g of ginseng control herbs was taken and the control herb solution was prepared by the same method. Then take ginsenoside RB<[1]>, Re, RG<[1]> controls, and add methanol to make 2mg per 1ml

The mixed solution was used as a control solution. Thin layer chromatography (Appendix

b) Experiment, absorb 1 2 l of each of the above three solutions, and point them on the same silica gel G thin layer plate (thickness 500 m) respectively, and use imitation-ethyl acetate-methanol-water (15:40:22:

10) The lower solution placed below 10 is the agent, taken out, dried, sprayed with 10 sulfate ethanol solution, heated at 105 until the spots are clearly colored, and respectively placed under sunlight and ultraviolet light (365nm) for inspection. In the chromatography of the test product, spots or fluorescent spots of the same color are displayed at the corresponding positions of the chromatography of the control medicinal materials; At the position corresponding to the chromatogram of the control, the same three purplish-red spots are visible under daylight, with a UV lamp (365 nm).

Below, one yellow and two orange fluorescent spots are identical.

Difference Between Farmed Sea Cucumber and Wild Sea Cucumber:

1. The thorns are different.

Wild sea cucumbers are black-brown in color, like a small mallet, with regular spines, about 4 to 6 rows. Wild sea cucumbers have thick skin, high collagen content, and full elasticity. Captive sea cucumbers are yellowish-green in color, thin in skin, and low in collagen.

2. The suction cups are different.

Wild sea cucumbers have a large number of suckers on their abdomen, which are short, thick, and very powerful. Because wild sea cucumbers grow in the deep sea area, the water current is rapid, the sea cucumber must lie firmly on the bottom of the sea, must hold the sand and gravel of the seabed tightly, for a long time, the suckers of wild sea cucumbers are many, short, thick and powerful. The amount of suction cups in captivity is small, thin and long.

Captive sea cucumbers grow in shallow waters or artificial breeding ponds, the flow of water is small, and sea cucumbers can be easily fixed on the seabed or rocks, so the suction cups are thin and long.

3. The taste experience is different.

Wild sea cucumber is very resistant to boiling, even if it is boiled for a little longer, it will not have much effect, the boiled sea cucumber body is elastic, the thorns are transparent, the flesh is tendony, there is a bite head, and the taste is good. Captive sea cucumber is not resistant to cooking, and it will become naan after cooking for a long time, and the meat lacks toughness and has a bad taste.

The easiest way to tell a real ginseng from a fake is to look at the dryness and texture of the ginseng.

When choosing ginseng, it is best to pay attention to the fact that it is best to choose a relatively dry ginseng, fresh ginseng itself is with ginseng water, but it will become relatively dry after steaming and drying in a closed environment. And it will not let the nutrients be lost, so such ginseng is relatively healthy.

However, if you choose ginseng purchased through informal means, you need to carefully check the dryness and feel it to see if it is soft and tender. Be sure to look at the cross-section of ginseng when picking it, as this is where the texture of ginseng is easiest to see. If it breaks with a pinch or is relatively soft, it means that its growth time is very short and its nutritional value is not high, so it is recommended not to start.

Ginseng buying tips

1. Ginseng is a common tonic herb, in the process of selection, you need to observe the texture and appearance of ginseng, generally the tight one is better, dry ginseng with hands can not move, break the best is the best.

2. When selecting ginseng, you also need to observe its cross-section, this place is the easiest to observe its texture, if you pinch it with your hand, it means that the growth time of ginseng is short, and the nutritional value will not be very high.

3. The appearance of ginseng must also be observed, generally good people are thicker and longer. The underside is similar to the branches, otherwise it will occupy the nutrients of the taproot.

1. Look at the ginseng beard: Generally speaking, the ginseng beard is longer, older, tougher, and more porosity, and there are some small pimples the size of millet on it, then, such ginseng is generally real ginseng, on the contrary, if the ginseng looks white and tender, and very brittle, then such ginseng is not pure ginseng.

2. Look at the reed of ginseng: Is the ginseng reed of ginseng? That is, on the thick side of the ginseng, the reed is divided into two sections, three sections, thread reeds and goose neck reeds, which you can see through this whether it is real ginseng, if it is not four sections, then, the authenticity of this ginseng needs to be verified, on the contrary, if it is four sections, we still have to carefully scrutinize.

3. Look at the skin of ginseng: Generally, the skin of real ginseng will look older, and the color presented is yellow or brown, and it is tight and shiny, on the contrary, if the skin of ginseng is white and tender, then, this ginseng is not real ginseng at all, and this way of identification is relatively simple, so friends who want to buy ginseng can try this way.

4. Look at the lines of ginseng: You can see if there are dense and deep screw lines at the thin end of the ginseng, if there is, it means that the ginseng is real, but if the lines of ginseng look shallow and incoherent, then this is definitely not real ginseng, which we need to distinguish through careful observation.

5. Body: refers to the ginseng with a delicate posture, a good-looking appearance, obvious body legs, two legs, and a large bifurcation angle. According to the morphology, it is divided into "water chestnut body" and "pimple body".