1003 KP IX Monographs, Part II
1004 Monographs, Part II
1) Crude drugs and Crude drug
preparations Acanthopanax Root Bark
Acanthopanacis Cortex
Acanthopanax Root Bark is the bark of the root and stem of the Acanthopanax sessilifolium Seeman or oth- er species of the same genus (Araliaceae).
Description Acanthopanax Root Bark is usually the tubular or semi-tubular bark of the root and stem, 5 to 10 cm in length, 5 to 8 mm in diameter and 1 mm in thickness. Outer surface is yellowish brown to dark gray and flat. Thorns or their marks are on the surface of stem, sporadically. Inner surface of the bark is yel- lowish white. The texture is fibroid and difficult to be cut.
Acanthopanax Root Bark has characteristic odor and slightly bitter taste.
Purity (1) Xylem tissue and twigs?Not more than 2.0%.
(2) Foreign matter?Acanthopanax Root Bark con- tains not more than 1.0% of the foreign matter other than xylem tissue and twigs. Extract Content Water-soluble extract?Not less
than 8.0%.
Acid-insoluble Ash Not more than 1.0%.
Achyranthes Root
Achyranthis Radix
Achyranthes Root is the root of Achyranthes japonica Nakai or Achyranthes bidentata Blume (Amarantha- ceae).
Description (1) Achyranthes japonica—Achyranthes Root from Achyranthes japonica is a cylindrical main root with numerous lateral roots, 5 cm to 20 cm in length, 3 mm to 5 mm in diameter, with short remains of rhizome at the top. External surface is grayish yel- low to pale yellow. Achyranthes Root is hard and brittle and the fractured surface is horn-like, yellowish white to yellowish brown.
Achyranthes Root has slightly characteristic odor, slightly sweet taste and viscosity.
(2) Achyranthes bidentata—Achyranthes Root from
KP VIII 1005
Achyranthes bidentata is a main root or a main root with some lateral roots, with or without short remains of rhizome at the top. Main root is cylindrical and sometimes somewhat tortuous, 15 cm to 90 cm in length and 3 mm to 7 mm in diameter. External surface is grayish yellow to yellow-brown, with numerous lon- gitudinal wrinkles, with scattering scars of lateral roots and with longitudinal lenticel-like protrusion. Achy- ranthes Root is hard and brittle, or flexible when wet. Fractured surface is flat, grayish white to pale brown on the circumference and with yellowish white horn-like, oily xylem in the center.
Under a microscope, a transverse section reveals a ra- ther distinct cambium separating the cortex from the xylem. Small protoxylem is located at the center of the xylem and surrounded by numerous vascular bundles arranged on several concentric circles. Sporadically, abnormal vascular bundles are found. Parenchyma cells contain fine crystals of calcium oxalate. Starch grains are not observed.
Achyranthes Root is odorless, sweet and mucilaginous. Identification (1) Weigh 0.5 g of pulverized Achy- ranthes Root, add 10 mL of water and shake vigorous- ly: a lasting fine foam is produced.
(2) Weigh 2 g of pulverized Achyranthes Root, add 10 mL of methanol, sonicate for 1 hour, filter and use the filtrate as the test solution. Seperately, weigh 1 mg of 20-Hydroxyecdison RS, dissolve in 1 mL of metha- nol and use this solution as the standard solution. Per- form the test with the test solution and the standard so- lution as directed under the Thin-layer Chromatography. Spot 5 μL each of the test solution and the standard so- lution on a plate of silica gel with a fluorescent indica- tor for thin-layer chromatography. Develop the plate with a mixture of cholroform, methanol and water (8 : 2 : 0.5) to a distance of about 10 cm and air-dry the plate. Examine under ultraviolet light (main wave- length: 254 nm) or spray evenly sulfuric acid TS for spray, and heat at 105 o C for 10 minutes: the spot from the test solution and the spot from the standard solution show the same color and the same Rf value.
Purity (1) Stem?Not more than 5.0%.
(2) Foreign matter?The amount of foreign matter other than stems is not more than 1.0%.
Loss on Drying Not more than 17.0% (6 hours). Ash Not more than 10.0%.
Acid-insoluble Ash Not more than 1.5%.
Akebia Stem
Akebiae Caulis
Akebia Stem is the stem of Akebia quinata Decaisne
1006 Monographs, Part II
(Lardizabalaceae), from which the periderm has been removed.
Description Akebia Stem is the stem without the pe- riderm and cut pieces in circular or ellipsoidal shape, 2 mm to 3 mm in thickness and 1 cm to 3 cm in diameter. Outer cork layer is grayish brown and with circular or transversely elongated elliptical lenticels. Cortex is dark grayish brown. Xylem reveals pale brown vessels and grayish white medullary rays lined alternately and radially. Pith is pale grayish yellow and distinct. Under a microscope, a transverse section reveals ring layers mainly consisting of fiber bundles with crystal cells and stone cell groups and surrounding the outside of the phloem in arc shape. Medullary rays of the phloems are consisted of sclerenchymatous cells containing solitary crystals. Cambium is distinct. Cells around the pith are remarkably thick-walled. Medullary rays of xylem and parenchymatous cells around the pith contain solitary crystals of calcium oxalate and starch grains less than 8 μm in diameter.
Akebia Stem is nearly odorless and has slight acrid taste.
Identification Weigh 0.5 g of pulverized Akebia Stem, add 10 mL of water, boil, allow to cool and shake vigorously: a lasting fine foam is produced. Ash Not more than 7.0%.
Alisma Rhizome
Alismatis Rhizoma
Alisma Rhizome is the tuber of Alisma orientale Juzep- zuk (Alismataceae), from which periderm has been usually removed.
Description Alisma Rhizome is a spherical or conical tuber, 3 cm to 8 cm in length, 3 cm to 5 cm in diameter, and is sometimes a 2- to 4-branched irregular tuber. Ex- ternal surface is pale yellowish brown to pale grayish brown, and slightly annulated with rarely remains of root in upper part and scars of rootlets in lower part. Under a microscope, a transverse section is nearly dense, the outer part is grayish brown, and the inner part is white to pale yellowish brown. Texture is rather light and difficult to break.
Alisma Rhizome has slight odor and taste. Ash Not more than 5.0%.
Acid-insoluble Ash Not more than 0.5%.
Alpina Katsumadai Seed
Alpiniae Katsumadaii Semen
Alpina Katsumadai Seed is the seed of Alpinia katsu- madai Hayata, removed from pericarp.
Description Alpina Katsumadai Seed is the mass of seeds, subspheroidal, 15 mm to 27 mm in diameter. Ex- ternal surface is grayish brown, with yellowish white septa in central part dividing the masses into three groups, each having numerous sticky seeds, aggluti- nated closely. Seed is ovoid-polyhedral, 3 mm to 5 mm in length, about 3 mm in diameter, covered with pale brown membranous aril, with raphe occurring as a lon- gitudinal furrow and with hilum present at one end. Texture is hard. On cutting in half longitudinallay along the raphe, the seed shows oblique-cordate in shape. Testa extending inward along the raphe occupies about 1/2 of the surface area. Endosperm is grayish white. Alpina Katsumadai Seed has characteristic odor and pungent, slightly bitter tastes.
Loss on Drying Not more than 12.0%
Alpinia Rhizome
Alpiniae Officinari Rhizoma
Alpinia Rhizome is the rhizome of Alpinia officinarum Hance (Zingiberaceae).
Description Alpinia Rhizome is the rhizome, which is cylindrical, usually curved, and branched, 5 cm to 9 cm in length and 10 mm to 15 mm in diameter. Exter- nal surface is reddish brown to dark brown with fine striped lines, grayish white nodes with 2 mm to 10 mm in length, and several scars of rootlet in one side. The texture is hard, tough and difficult to break. The frac- ture surface is grayish brown to reddish brown and fibrous, in which the stele occupies one third.
Alpinia Rhizome has characteristic order and extremely pungent taste.
Identification Weigh 1 g of pulverized Alpinia Rhi- zome, add 10 mL of ether, shake for 10 minites, and fil- ter. To the residue obtained from evaporation of the fil- trate, add 2 mL of phosphate TS, heat and dissolve: yel- low color develops. Add 2 mL of water, shake and keep; the solution become cloudy.
Loss on Drying Not more than 12.0% (6 hours). Ash Not more than 6.0%.
Acid-insoluble Ash Not more than 1.5%
Essential Oil Content Not less than 0.2 mL (50 g).
Extract Content Dilute ethanol-soluble extract—
Not less than 15.0%.
Amomum Fruit
Amomi Fructus
Amomum Fruit is the ripe fruit of Amomum villosum Lourerio var. xanthioides T.L.Wu et Senjen and Amo- mum villosum Lourerio (Zingiberaceae).
Description Ammomum Fruit is the fruit, ellipsoidal or ovoid, indistinctly 3-ridged, 15 mm to 20 mm in length and 10 mm to 15 mm in diameter. External sur- face is pale brown, densely covered with spiny protrud- ings, apix with remains of perianth, and base often bearing a fruit stalk. Pericarp is thin and soft. The seed mass is divided into 3 loculi by white septa and each loculus contains 5 to 26 seeds. Seed is irregularly poly- hedral, about 3 mm in diameter, and external surface is reddish brown or dark brown. The texture is hard and endosperms are grayish white.
Amomum Fruit has characteristic odor and taste is pungent, cool and slight bitter. Ash Not more than 9.0% (seed).
Acid-insoluble Ash Not more than 3.0% (seed). Essential Oil Content Not less than 0.6 mL (30.0 g, seed).
Amomum Tsao-ko Fruit
Amomi Tsao-ko Fructus
Amomum Tsao-ko Fruit is the well ripe fruit of Amo- mum tsao-ko Crevost et Lemaire (Zingiberaceae). Identification Amomum Tsao-ko Fruit is the long el- lipsoidal fruit, 2 cm to 4 cm in length, 10 mm to 25 mm in diameter, with three prominent, dull ridges. External surface is grayish brown to reddish brown with longi- tudinal furrow and ridge, with round remains of stigma in apex and with a fruit stalk and its remains in base. Pericarp is hard, lasting and easily split longitudinally. There are loculi divided into three groups by yellowish brown septa, each containing 8 to 11 seeds agglutinated into a mass. Seeds are conical polyhedral, about 5 mm in diameter. External surface is reddish brown, with a long longitudinal furrow in lateral side and concaved hilum in apex, and with grayish white membranous aril. Texture is hard and endosperm is grayish white.
Amomum Tsao-ko Fruit has characteristic odor and pungent, slightly bitter tastes.
KP VIII 1007
Loss on Drying Not more than 12.0%
Ash Not more than 4.0%
Acid-insoluble Ash Not more than 2.0%
Essential Oil Content Not less than 0.3 mL (100 g)
Anemarrhena Rhizome
Anemarrhenae Rhizoma
Anemarrhena Rhizome is the rhizome of Anemarrhena asphodeloides Bunge (Liliaceae).
Description Anemarrhena Rhizome is rather flat and cord-like rhizome, 3 cm to 15 cm in length, 5 mm to 15 mm in diameter, slightly bent and sometimes branched. External surface is yellowish brown to brown. On the upper surface, a longitudinal furrow and hair-like re- mains or scars of leaf sheath forming fine ring-nodes are present. On the lower surface, scars of root appear as numerous round spot-like hollow. Anemarrhena Rhizome is light and easily broken. Fractured surface is pale yellowish brown. Under a magnifying glass, trans- verse section reveals an extremely narrow cortex and stele porous, with many irregularly scattered vascular bundles.
Under a microscope, transverse section reveals a few of lateral vascular bundles in cortex, and fatty oil droplets and mucilage cells containing fine needles of calcium oxalate in parenchyma.
Anemarrhena Rhizome has slightly characteristic odor and slightly sweet and mucous taste, followed by bit- terness.
Identification 1) Weigh 0.5 g of pulverized Ane- marrhena Rhizome, add 10 mL of water: a lasting fine foam is produced. Filter the mixture and to 2 mL of the filtrate, add 1 drop of ferric chloride TS: a dark green precipitate is produced.
2) Weigh 0.5 g of pulverized Anemarrhena Rhi- zome with 2 mL of acetic anhydride on a water-bath for 2 minutes while shaking, filter and to the filtrate, add carefully 1 mL of sulfuric acid to make two layer: a red-brown color develops at the zone of contact.
3) Weigh 2 g each of pulverized Anemarrhena Rhi- zome and Anemarrhena Rhizome RMPM, add 20 mL of ethanol, heat on a water bath for 40 minutes under a reflux condenser and filter, respectively. Add 1 mL of hydrochoric acid to 10 mL of the filtrate, heat on a wa- ter bath for 1 hour under a reflux condenser and filter again. Concentrate to about 5 mL of the filtrate in vac- cum, add 10 mL of water and 20 mL of toluene to the concentrated solution, extract and evaporate the toluene layer to dryness. Dissolve the residue to 2 mL of tolu- ene and use the solutions as the test solution and the