2 English reference Xanthoceras sorbifolia Bunge [Landau Chinese-English Dictionary]
Zanthoxylum Berry [Landau Chinese-English Dictionary]
Zanthoxylum bungeanum seeds [Landau Chinese-English Dictionary]
Zanthoxylum bungeanum [Landau Chinese-English Dictionary]
Japanese Pepper [Xiangya Medical Dictionary]
Zanthoxylum bungeanum [Xiangya Medical Dictionary]
Zanthoxylum bungeanum [Xiangya Medical Dictionary]
Zanthoxylum bungeanum, fruit [Xiangya Medical Dictionary]
Zanthoxylum bungeanum [Xiangya Medical Dictionary]
Committee on terminology of traditional Chinese medicine. Terminology of Traditional Chinese Medicine (2004)]
Committee on terminology of traditional Chinese medicine. Terminology of Traditional Chinese Medicine (2004)]
3 Overview of Zanthoxylum bungeanum
Zanthoxylum bungeanum is the name of traditional Chinese medicine, which is published as "Daily Materia Medica". It is the dried and mature pericarp of Zanthoxylum bungeanum of Rutaceae. et Zucc。 Or pepper. [ 1].
Pepper is pungent and warm; Slightly toxic, entering spleen, stomach and kidney meridians [1]. It has the functions of warming middle warmer, relieving pain, killing insects and relieving itching [1]. Used for epigastric pain, vomiting and diarrhea, abdominal pain caused by insect accumulation and ascariasis; The raw product is very pungent and hot, and it has strong insecticidal and antipruritic effects for external use [1]. Used for scabies, eczema or skin itching [1]. Stir-fried Zanthoxylum bungeanum can reduce toxicity, and the effect of spicy powder is slightly slower, which is better than warming the middle warmer to dispel cold, expelling worms and relieving pain [1]. Used for abdominal pain caused by epigastric cold pain, cold-damp diarrhea, insect accumulation or vomiting [1].
Pharmacopoeia of People's Republic of China (PRC) (20 10 edition) records the pharmacopoeia standard of this Chinese medicine.
4 Latin scientific name Zanthoxylum bungeanum (La) (Terminology of Traditional Chinese Medicine (2004))
5 English name Zanthoxylum bungeanum (Chinese medicine terminology (2004))
Pepper.
6 Zanthoxylum bungeanum alias Sichuan pepper, red pepper, Sichuan pepper and Dahongpao.
Sichuan pepper, Sichuan pepper and pepper [2].
7 Prescriptions of Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Fried Zanthoxylum bungeanum and Fried Zanthoxylum bungeanum [1].
The source of Zanthoxylum bungeanum is the dried and mature pericarp of Zanthoxylum bungeanum in Rutaceae. et Zucc。 Or pepper. [ 1].
Zanthoxylum bungeanum is the pericarp of Zanthoxylum bungeanum. etzucc。 Or pepper. Rutaceae [2].
Zanthoxylum bungeanum is the dried and mature fruit of Zanthoxylum bungeanum of Rutaceae. etzucc。 Or pepper.
The original plant form of Zanthoxylum bungeanum is a tall shrub or small tree. Leaflets 5 ~ 1 1, ovoid, ovoid to wide oval, 65438+ 0.5 ~ 7 cm long and 0.8 ~ 3 cm wide, with serrations at the edge and thick transparent glandular points at the tooth tip; Leaf rachis with narrow wings and small prickles rising upward below. Inflorescence terminal; Tepals 4-8; 5 ~ 7 stamens in male flowers; 4 ~ 6 carpels of female flowers. The fruit is red to purple when it is ripe, with dense verrucous oil spots. The flowering period is from March to May, and the fruiting period is 7-65438+1October.
Born on slopes, bushes or sunny places, roadsides.
10 is mainly produced in Liaoning, Hebei, Shanxi, Shaanxi, Gansu and Henan; Sichuan also produces [2].
Location: Sichuan, Shaanxi, Hebei and other places.
1 1 Picking mature fruits of Zanthoxylum bungeanum, harvesting in autumn, drying in the sun, and removing seeds and impurities [1].
The pharmacognostic characters of 12 Zanthoxylum bungeanum are mostly solitary, with two and three rarely coexisting, with a diameter of 4 ~ 5 mm, and the peel is slightly cracked from the ventral surface or extended to the back; The outer surface is reddish purple or reddish brown, extremely shriveled, scattered with many warty oil spots, with a diameter of 0.5 ~1mm; Endocarp is yellowish, usually separated from exocarp by base and rolled inward. Strong aroma and lasting spicy taste.
13 Processing of Zanthoxylum bungeanum In the Han Dynasty, the sweat was removed by frying ("A Brief Discussion on Jingui Medicine") [1].
In the Jin Dynasty, there was a "cooking order until the end of the yellow dynasty" ("Elbow Queen") [1].
There was a saying in the Liu and Song Dynasties in the Northern and Southern Dynasties, "Anyone who wants to remove his eyes, shut his mouth and not use his pepper seeds must first mix the wine and steam it wet. From the fourth day to the afternoon, let it cool, cover it tightly, leave it out of the fire, and then take it out of the porcelain to avoid catching cold. "(Leigong Roast) [1].
There is a saying in the Tang Dynasty that "opening your mouth is vinegar" ("Heart Sutra of Food Doctors") [1].
There is a saying in the Song Dynasty, "Soak the vinegar overnight, take it out with a charcoal fire and a half scale, first burn it to make it red, spread the pepper thinly on the ground, and take it out overnight with a lid" (Taiping Sheng Huifang) [1].
There was a speculation that there was black in the Jin Dynasty (Collection of Pathogenesis, Promoting Qi and Protecting Life in Su Wen) [1].
In the Ming Dynasty, wine, vinegar, toilets and rice were made, and the oil was removed and the wine was stuffy (Puji Fang). "Two ounces of licorice, two bowls of water, boil it, and remove licorice" ("Secret Diagnosis and Treatment") [1].
In the Qing dynasty, there were fried noodles (a compilation of edible materia medica), steamed wine, and baked salt (Depei Materia Medica) [1].
Now the main processing method is fried yellow [1].
13. 1 processing method 13. 1 Zanthoxylum bungeanum (used for other medicinal purposes), fruit stalks and impurities are removed [1].
13.10.2 stir-fry Zanthoxylum bungeanum, wash Zanthoxylum bungeanum, put it in a stir-fry container, and stir-fry with slow fire until it sweats, showing oily luster and deepening color. When the fragrance escapes, take it out and let it cool [1].
13.2 The processed Zanthoxylum bungeanum is slightly spherical and split into two petals [1]. The appearance is grayish green to dark green, scattered with a large number of oil spots and fine reticular wrinkles, and the inner surface is white [1]. The smell is sweet and pungent (green pepper) Or the appearance is purplish red to brownish red, with many verrucous oil spots scattered, and the inner surface is yellowish, fragrant and spicy (pepper) [1].
Stir-fried Zanthoxylum bungeanum has deeper color, brighter luster and stronger aroma [1].
13.3 quality requirements: the volatile oil content of this product shall not be lower than 1.5% (ml/g)[ 1].
13.4 the effect of processing pepper is mild; Small poison [1]. Spleen, stomach and kidney meridians [1]. It has the functions of warming middle warmer, relieving pain, killing insects and relieving itching [1]. Used for epigastric pain, vomiting and diarrhea, abdominal pain caused by insect accumulation and ascariasis; The raw product is very pungent and hot, and it has strong insecticidal and antipruritic effects for external use [1]. Used for scabies, eczema or skin itching [1]. Such as treating vulvar ulcer, lacquer sore, allergic dermatitis and sarcophagus infection ("Chuanya Neibian"); Jiaozhu Decoction (medical grade) for treating women's pruritus [1].
After decoction, the toxicity can be reduced, and the effect of Xin San is slightly slower, which is better than that of warming the middle warmer to dispel cold, expelling worms and relieving pain [1]. Used for epigastric pain, diarrhea due to cold and dampness, abdominal pain due to insect accumulation or vomiting [1]. For example, Dajianzhong Decoction (Brief Prescription of Jingui Medicine) is used to treat severe cold, chest pain and vomiting. Shujiao Pill is used to treat soreness and backache caused by chest distress and heartache (secret recipe of external Taiwan); Wu Mei Pill for treating stranguria [1].
13.5 Zanthoxylum bungeanum was stored in a dry container and sealed in a ventilated and dry place.
14 Zanthoxylum bungeanum contains limonene, cumyl alcohol, geraniol, phytosterol and unsaturated organic acids.
Green pepper fruit contains volatile oil, including wormwood; The peel also contains citronellol, benzoic acid and geraniol [2]. Zanthoxylum bungeanum fruit contains volatile oil, including geraniol and limonene. It also contains sterols, unsaturated organic acids and so on [2].
15 pharmacological effects of Zanthoxylum bungeanum A small amount of geraniol has an exciting effect on isolated rabbit intestines, while a large amount has an inhibitory effect [2]. Dilute alcohol solution also has local anesthetic effect [2]. The decoction has inhibitory effects on Streptococcus A and B, Staphylococcus, Pneumococcus, Diphtheria, Metamorphosis, Typhoid, Paratyphoid, Escherichia coli, Shigella Soong, Pseudomonas aeruginosa and Vibrio cholerae in vitro [2].
16 pungent temperature of pepper; Small poison [1].
Spleen, stomach and kidney meridians [1].
Efficacy and indications of Zanthoxylum bungeanum 17 Zanthoxylum bungeanum has the efficacy of warming the middle warmer to relieve pain, killing insects and relieving itching [1]. Can be used for treating epigastric pain, vomiting and diarrhea, abdominal pain due to insect accumulation, and ascariasis.
Raw Zanthoxylum bungeanum is very spicy and has strong insecticidal and antipruritic effects. It is for external use [1]. Used for scabies, eczema or skin itching [1]. Such as treating vulvar ulcer, lacquer sore, allergic dermatitis and sarcophagus infection ("Chuanya Neibian"); Jiaozhu Decoction (medical grade) for treating women's pruritus [1].
Stir-fried Zanthoxylum bungeanum can reduce toxicity, and the effect of spicy powder is slightly slower, which is better than warming the middle warmer to dispel cold, expelling worms and relieving pain [1]. Used for epigastric pain, diarrhea due to cold and dampness, abdominal pain due to insect accumulation or vomiting [1]. For example, Dajianzhong Decoction (Brief Prescription of Jingui Medicine) is used to treat severe cold, chest pain and vomiting. Shujiao Pill is used to treat soreness and backache caused by chest distress and heartache (secret recipe of external Taiwan); Wu Mei Pill for treating stranguria [1].
Zanthoxylum bungeanum has the effects of warming middle warmer, dispelling cold, relieving pain, eliminating dampness and killing insects [2].
Treatment of epigastric pain, vomiting, diarrhea, wind-cold-dampness arthralgia, cough and asthma due to lung cold, colic and ascariasis [2]. Decocting: 3 ~ 6g [2].
Treat pinworm disease, decoct and take * * *; Vaginal pruritus is removed, and chilblain is decocted and washed; Toothache, vinegar gargle [2].
18 nutritional value of Zanthoxylum bungeanum pericarp contains volatile oil, the main components of which are limonene and cumyl alcohol. Geraniol (geraniol) In addition, it also contains many compounds such as phytosterols and unsaturated organic acids.
1. Zanthoxylum bungeanum has a fragrant smell, which can remove the fishy smell of various meats, promote saliva secretion and stimulate appetite;
2. Studies have found that Zanthoxylum bungeanum can dilate blood vessels and lower blood pressure;
3. Eating pepper can repel insects.
19 Zanthoxylum bungeanum should be light purple with small seed shells.
Zanthoxylum bungeanum will produce white film after it is wet, and its taste is not good. Put it in a dry place, pay attention to moisture;
This product belongs to the same plant green pepper (Z.schinifolium Sieb.et Zucc. ) is also used as Sichuan pepper by the people. The difference between them is that the fruit of Sichuan pepper is a single fruit, while the fruit of green pepper is composed of 2 ~ 3 fruits.
Zanthoxylum bungeanum is suitable for the general population, and pregnant women and those with yin deficiency and excessive fire are forbidden to eat.
2 1 Zanthoxylum bungeanum has pungent and hot curative effect, belonging to spleen and stomach meridian;
Has the effects of aromatic invigorating stomach, warming middle warmer, dispelling cold, removing dampness, relieving pain, killing insects and detoxicating, relieving itching and removing fishy smell;
Indications: Vomiting, wind-cold-dampness arthralgia, toothache, etc.
According to Li Shizhen's Compendium of Materia Medica, "Zanthoxylum bungeanum has strong teeth, dark hair, good eyesight, long life, good color, anti-aging, longevity and brain strengthening."
Suggestions on the cooking use of pepper: Pepper is the most used seasoning in Sichuan cuisine, and it is often used to prepare marinated soup, pickles or stew, which has the function of removing fishy smell and enhancing flavor. It is also one of the raw materials of "spiced powder".
1. When cooking, put a few peppers in the hot oil in the pot, take them out after blackening, and leave the oil for cooking, so that the dishes smell fragrant;
2. Pepper, vegetable oil and soy sauce are heated and poured on the cold salad, which is refreshing and delicious;
3. Add pepper when pickling shredded radish, which tastes excellent.
4. Excessive consumption is easy to consume intestinal water and cause constipation;
5. The oil temperature should not be too high when frying pepper oil.
Processing and utilization of Zanthoxylum bungeanum 1. Pepper drying
The traditional drying method of Zanthoxylum bungeanum is centralized drying or drying in the shade in a cool and dry place for a long time, generally 6- 10 days, during which it is easy to cause losses if it encounters rainy weather. At present, artificial baking is mostly used to dry in soil drying room or dryer. The artificially baked pepper has good color and can well retain its unique flavor.
The specific method is: after the pepper is harvested, concentrate on drying for half a day to one day, then sieve it and send it to the drying room for baking. The screening thickness is 3-4cm. At the beginning of baking, the drying room temperature is controlled at 50-60℃, after 2-2.5 hours, the temperature is raised to about 80℃, and then baking is carried out for 8- 10 hour until the water content of pepper is less than 10%. Attention should be paid to dehumidification and sieving during baking. At the beginning of baking, the water is drained and sieved once every 1 hour, and then the interval between draining and sieving can be appropriately extended with the decrease of the water content of pepper. After the pepper is dried, it is taken out together with the drying sieve, and impurities such as seeds, branches and leaves are removed by sieving, and the finished product is bagged according to the standard. Bagged peppers should be stored in a cool and dry place.
2. Processing of Chili powder
Take clean pepper, put it in a wok, stir-fry with slow fire, and stir-fry constantly while frying; Or fry for 6-120-10 minutes at130℃ with a frying machine, take it out and naturally cool it to room temperature, crush it to 80- 100 mesh with a pulverizer, put it into a plastic film composite bag according to a certain amount, and seal it to obtain the finished product of pepper powder.
3. Processing of Zanthoxylum oil
Generally, fresh peppers are used as raw materials. When processing, the edible vegetable oil is first put into a pot, heated and boiled to disperse the oil foam, and then the heating is stopped. When the oil temperature drops to 120- 130℃ (measured by experience or with a thermometer), add pepper (the ratio of vegetable oil to pepper is 1: 0.5), and then immediately cover and seal it to reduce the volatile loss of aromatic substances. After cooling, the impurities such as pomace are removed by centrifugation at the speed of 1600-2000 rpm, and the finished product of Zanthoxylum bungeanum oil is obtained by bottling.
When processing Zanthoxylum bungeanum oil by this method, the oil temperature should be strictly controlled. Otherwise, if the temperature is too high, the miso will be destroyed and the aromatic substances will evaporate quickly; If the oil temperature is too low, the miso and aromatic substances cannot be fully dissolved, which will affect the product quality.
24 Pepper Poisoning Pepper is also known as big pepper, Qin pepper, Shu pepper, South pepper, Han pepper, Sichuan pepper, Yunnan pepper, star anise, red pepper, Dahongpao, green pepper and fragrant pepper. This product is the pericarp of Zanthoxylum bungeanum and Green Pepper of Rutaceae. Zanthoxylum bungeanum fruit contains volatile oil, the main components are limonene, 1, 8- cineole (myrcene), as well as α-pinene, β-pinene, geraniol and geraniol, the latter being toxic components. This product has the effects of warming middle warmer, dispelling cold, removing dampness, relieving pain, killing insects and relieving itching. The dosage of oral decoction is 1.5 ~ 6g. [4]
24. 1 Adverse Reaction Mechanism The LD50 of Zanthoxylum bungeanum was 4.8g/kg for rats and 50mg/kg for rabbits. The LD50 of water-soluble alkaloids from Zanthoxylum bungeanum injected intraperitoneally and intravenously in mice were 65438 09.85 mg/kg and 3.665438 0 mg/kg respectively. [4]
24.2 Clinical manifestations Excessive use of this product can cause poisoning, manifested as dry mouth, nausea, vomiting, dizziness, severe convulsions, dyspnea, delirium, coma and respiratory failure. [4]
24.3 treatment of pepper poisoning treatment points for [4]:
Symptomatic treatment.
25 Chinese prickly ash pharmacopoeia standard 25. 1 Chinese prickly ash name
Hua Jiao
Zanthoxylum pericarp
25.2 The source of this product is the dried and mature peel of Jatropha curcas. etzucc。 Or Tibetan Artemisia. Rutaceae. Harvest ripe fruits in autumn, dry them in the sun, and remove seeds and impurities.
25.3 Green peppers are mostly 2-3 small pods with free upper parts, clustered on small fruit stalks. Pods are spherical and split along the abdominal suture, with a diameter of 3 ~ 4 mm. The outer surface is grayish green or dark green, scattered with most oil spots and fine network ridges and wrinkles; The inner surface is white and smooth. Endocarp is usually separated from exocarp by base. The other seeds are oval, 3 ~ 4 mm long and 2 ~ 3 ~ 4 mm in diameter, and the surface is black and shiny. The smell is fragrant and the taste is slightly sweet and pungent.
25.3. 1 Zanthoxylum bungeanum capsules are mostly solitary, with a diameter of 4 ~ 5 mm ... The outer surface is purplish red or brownish red, and there are many scattered oil spots with warty protrusions, with a diameter of 0.5~lmm, which are translucent when observed by light; The inner surface is light yellow. Strong aroma and lasting spicy taste.
25.4 Identification: Take 2g powder of this product, add 65438 00 ml diethyl ether, shake well, soak overnight, filter, and shake the filtrate to 65438 00 ml as the test solution. In addition, 2g Zanthoxylum bungeanum was taken as the control medicinal material, and the control medicinal material solution was prepared by the same method. According to the test of thin-layer chromatography (Appendix ⅵ b of Pharmacopoeia Part I, 20 10), 5μl of each of the above two solutions was absorbed and spotted on the same silica gel G thin-layer plate, with n-hexane and ethyl acetate (4: 1) as developing agents, developed, taken out, dried and examined under good ultraviolet light (365nm). In the chromatogram of the test sample, the same red fluorescent main spot appears at the position corresponding to the chromatogram of the control medicinal material.
25.5 The content is determined according to the volatile oil determination method (Appendix X D of Pharmacopoeia I, 20 10).
The content of volatile oil in this product shall not be less than 65438 0.5% (ml/g).
25.6 Zanthoxylum Bunge 25.6. 1 Processed Zanthoxylum Bunge 25.6. 1. 1 Remove impurities such as lajoy and fruit stalks.
25.6. 1.2 Stir-fry Zanthoxylum bungeanum, wash Zanthoxylum bungeanum, and stir-fry until fragrant according to the method of stir-frying Zanthoxylum bungeanum (Appendix II D of Pharmacopoeia I 20 10).
25.6.2 Sexual taste and pungent and warm meridian tropism. Enter spleen, stomach and kidney meridians.
25.6.3 Indications: warming the middle warmer to relieve pain, killing insects and relieving itching. Used for epigastric cold pain, vomiting and diarrhea, abdominal pain caused by insect accumulation; External treatment of eczema and pruritus vulvae.
25.6.4 Usage and dosage 3 ~ 6g. Appropriate amount for external use, decoction, fumigation and washing.
25.6.5 Store in a ventilated and dry place.
25.7 Source: People's Republic of China (PRC) Pharmacopoeia 20 10.
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