What is Rehmannia and Rehmannia Rehmannia, and what is the difference between their chemical composi

Rehmannia and Rehmannia Rehmannia, what is the difference between them in terms of efficacy? Today is a long time to see.

First, the shape and color are different

1. Rehmannia rehmannia: the color is brown-gray or brown-black, relatively hard, not easy to break, the raw ground meat is brown-black or jet-black, and the taste is slightly sweet; The shape is mostly irregular clumps or oblongs.

2. Rehmannia Rehmannia: It is a processed product of Rehmannia rehmannia, the color is jet black, shiny, soft and tough; The shape is mostly irregular pieces and broken pieces, with different sizes and thicknesses.

Second, the efficacy is different:

1. Rehmannia rehmannia: clear away heat and generate Jin, cool blood and stop bleeding; It is often used for fever and fever into the camp blood, strong heat and dizziness, dry mouth and tongue.

2. Rehmannia Rehmannia: nourishing blood and nourishing yin, filling lean marrow; It is suitable for blood deficiency and chlorosis, dizziness, palpitations, insomnia, menstrual irregularities, leakage, as well as hot flashes, night sweats, sperm loss, thirst and other symptoms due to kidney yin deficiency.

Third, the application is different:

1. Rehmannia is sweet and cold; Return to the heart, liver, and kidney meridians.

2. After the rehmannia is processed and steamed, its properties have changed, the nature is slightly warm, the taste is sweet, and it belongs to the liver and kidney meridians.

1. Different processing methods: Rehmannia is the rhizome of the Radix Radix family, remove impurities, wash, stuffy, cut thick slices, and after drying, it is raw Rehmannia Rehmannia, and use sand kernels, wine, and tangerine peel as auxiliary materials, and repeatedly steam and dry until the color turns black, and the soft texture is Rehmannia rehmannia.

2. The applicable objects are different: Rehmannia is sweet and bitter in taste, enters the heart, liver and kidney meridians, has the effect of nourishing the heart and kidneys, and is suitable for patients suffering from yin deficiency and fever and blood heat yin. Rehmannia is mainly used to nourish blood and nourish yin, and is more suitable for patients with essence deficiency.

3. The appearance is different: the rehmannia sold in the pharmacy is in pieces, the color is relatively light, very hard, and it needs to be sliced with a special machine after purchase. Rehmannia is very dark in color, soft in texture, sticky, and has many broken pieces.

Today and friends to talk about the cooked land, we have a master of Chinese medicine in the Chinese medicine industry, he is called Zhang Jingyue in the Ming Dynasty, he made good use of the cooked land, so he got a name called Zhang Shudi, this cooked land is the raw land after nine steaming and nine drying after becoming the cooked land.

Maybe the average person doesn't know Rehmannia, Rehmannia is actually a common Chinese herbal medicine, the common ones are Rehmannia and Rehmannia Rehmannia, in everyone's impression may be raw Rehmannia is brown, but Rehmannia is black, and other differences can not be seen, what are the differences between Rehmannia and Rehmannia Rehmannia? What is the difference between raw and cooked rehmannia?

1. The processing and processing methods are different

Rehmannia rehmannia: the root of fresh rehmannia rehmannia, pick fresh rehmannia in 10-11 months and then use smokeless or baking kang, pay attention to control the fire, when the root becomes wide and soft, the outer skin becomes hard, and the inside becomes black, it can be taken out, stacked for 1-2 days to make it rejuvenate, and then the kang is dry.

Rehmannia Rehmannia: It is a processed product of Rehmannia Rehmannia, mix Rehmannia with wine, steam it in a pot until it is black inside and outside, and take it out and dry it.

2. There are differences in the medicinal properties of traditional Chinese medicines

Rehmannia rehmannia: cold in nature, sweet in taste; Return to the heart, liver, and kidney meridians. It belongs to the cold type and is good at ** fever.

Rehmannia rehmannia: slightly warm in nature, sweet in taste, and belongs to the liver and kidneys. It is warm and long for nourishing.

3. There are differences in efficacy

Rehmannia rehmannia: clear heat and cool blood, nourish yin and nourish Jin. It can be used mainly for fever, jaundice, blood fever caused by various bleeding symptoms and thirst, bone steaming, labor fever, paralysis, bruises, female amenorrhea, postpartum abdominal pain and other symptoms.

Cooked ground slippery block touch yellow: nourish blood and nourish yin, benefit essence and fill the marrow. It can be mainly used for blood deficiency and chlorosis, dizziness, palpitations, menstrual irregularities, collapse and leakage, liver and kidney yin deficiency, hot flashes and night sweats, sperm impotence, infertility and soreness of waist and knees, dizziness and tinnitus, dizziness and dizziness, thirst and constipation.

4. The properties of decoction pieces are different

Rehmannia rehmannia: It is an irregular round thick piece, with a black or brownish-black surface, which is easy to shrink and has irregular horizontal curves. Weight, soft and tough texture, gray-black or jet-black section, slightly shiny, sticky, slightly airy, slightly sweet taste.

Rehmannia rehmannia: irregular pieces and broken pieces, of different sizes and thicknesses. The surface is jet black, shiny and sticky. The texture is soft and tough, not easy to break, and the end surface is jet black, shiny and sweet.

5. Tips

The Compendium of Materia Medica records that "those who are born of Rehmannia are cold and cold blood, and those who have blood fever must use it." Cooked is slightly warm and tonifies the kidneys, and those with blood failure must use it. It can be seen that although it is the root of the same plant, its processing and processing methods are different, its function and efficacy are very different.

6. Raw land cannot replace cooked land

When many people go to the pharmacy to buy cooked land, they will far-fetched think that fried raw land becomes cooked land, but in fact, this is a wrong idea. From the above concept of cooked land, we know that cooked land is made by repeated steaming and drying of wine, tangerine peel, etc., and the medicinal properties should be changed from benign to warm, and the efficacy is also different. Cooked land is not fried raw, and fried raw land cannot replace cooked land.

Rehmannia and Rehmannia are mainly distinguished from four aspects: efficacy, appearance, applicable population, and production method.

1. Distinguish from efficacy.

Rehmannia Rehmannia: Warm in nature, with the effects of nourishing blood and qi, nourishing yin and nourishing kidneys. Generally, it is cooked with angelica, Chuanxiong, white peony, etc.

2. Distinguish from different shapes.

Rehmannia rehmannia: mostly irregular clumps or oblong, swollen in the middle, two segments slightly thinner, 6 12 cm long, 3 6 cm in diameter, some are thinner, elongated, slightly flattened and curved. The surface is brownish-black or brownish-gray, extremely wrinkled, with irregular horizontal curves.

Weight, soft and tough, not easy to break, the section is brown or jet black, shiny, sticky. The taste is slightly sweet.

Rehmannia rehmannia: irregular pieces and broken pieces, of different sizes and thicknesses. The surface is jet black, shiny, and sticky. The texture is soft and tough, not easy to break, and the end surface is jet black, shiny and sweet.

3. Distinguish from the applicable population.

Rehmannia rehmannia: nourishing the heart and kidneys, suitable for people with blood heat and yin deficiency.

Rehmannia Rehmannia: nourishes blood and nourishes yin, suitable for people with sperm deficiency and blood deficiency.

4. Distinguish from different production methods.

Rehmannia rehmannia: Take fresh rehmannia roots, dry them and slice them.

Rehmannia Rehmannia: Take Rehmannia and add it to wine, seep tangerine peel, sand kernels, etc., and dry it repeatedly until the appearance turns black.

<>1. The appearance is different: Rehmannia is generally irregular clumps, swollen in the middle, slightly thinner at both ends, and Rehmannia is of different sizes, showing irregular fragments. 2. Different colors:

Rehmannia is brownish-black and brownish-gray in color, and rehmannia is jet-black with a lustre. 3. Different medicinal properties: Rehmannia is cold, which can be used to make Liuwei Rehmannia pills, and Rehmannia is warm, and can be compatible with Chuanxiong, White Peony and Angelica.

1. The difference between raw rehmannia and cooked rehmannia

1. The appearance is different.

1) Rehmannia rehmannia: The shape is mostly irregular clumps, swollen in the middle, and slightly thinner at both ends.

2) Rehmannia Rehmannia: Irregular pieces of shape, varying sizes.

2. Different colors:

1) Rehmannia rehmannia: The surface is usually brownish-black and brownish-gray.

2) Rehmannia Rehmannia: After processing, the surface is jet-black and shiny.

3. Different medicinal properties.

1) Rehmannia Rehmannia: The medicinal properties are cold, and it can be used to make Liuwei Rehmannia Pills.

2) Rehmannia rehmannia: After processing, the medicinal properties become warm, and it can be made into "Siwu soup" with Chuanxiong, white peony and angelica.

2. Is Rehmannia raw?

1. Rehmannia is not raw.

Rehmannia is raw land, and the two are the same drug, but the name is different.

2. How to make rehmannia root.

1) Harvest from cold dew to the beginning of winter, when harvesting, a ditch should be opened at one end of the furrow, dug in order, and then the stems, leaves, fibrous roots, and soil should be cleaned (not washable with water).

2) Put the rehmannia on the kang according to the size, and then bake it with a slight fire for 3 days, and then increase the fire after most of the raw land sweats.

3) For the first 1-3 days, you need to turn it 1 time a day, and then turn it 2-3 times a day until the rehmannia is soft, there is no hard core inside, the color turns black, and the outer skin becomes hard.

3. Rehmannia rehmannia production method.

Cut the rehmannia into small pieces, then dry it into raw ground, and then steam and dry it to obtain cooked rehmannia.

1. The efficacy and function of rehmannia and rehmannia rehmannia: Rehmannia is mainly dried by fresh rehmannia in the sun. It can play a role in moisturizing the intestines, clearing heat and detoxifying, and cooling the heat.

Rehmannia is mostly made by soaking in wine and steaming, which can play a role in nourishing yin and nourishing the kidneys, strengthening the spleen and stomach, and relieving backache.

2. Rehmannia rehmannia can usually play a laxative role, and rehmannia rehmannia is conducive to inhibiting thrombosis. Rehmannia can be the first yin deficiency and injury, for people with dry intestines and constipation can play a good conditioning effect, but also play a sedative role, for the symptoms of insomnia caused by high blood pressure, can also play a role in alleviating the effect, rehmannia can generally inhibit the hemorrhagic necrosis of the liver, for often eating things that are too high fat to cause hyperlipidemia, can also achieve the effect of adjuvant.