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Yam
This product is the dried rhizome of Dioscorea opposita Thunb. In winter, when the stems and leaves are withered, they are dug, the roots are cut off, washed, the outer skin and fibrous roots are removed, and dried, commonly known as "hairy yam"; or the outer skin is removed, cut into thick slices while fresh, and dried, called "yam slices"; there are also Select fat and straight dry yam, put it in clean water, soak it until it has no dry core and is stuffy, cut both ends, roll it into a cylinder with a wooden board, dry it in the sun, and polish it, which is commonly known as "light yam".
The hairy yam is slightly cylindrical, curved and slightly flat, 15 to 30 cm long and 1.5 to 6 cm in diameter. The surface is yellowish white or light yellow, with longitudinal grooves, longitudinal wrinkles and root marks, and occasionally light brown outer skin remains. It is heavy, solid, not easy to break, and the cross section is white and powdery. It has a slight odor, a light taste, and is slightly sour. It is sticky when chewed. Yam slices are irregular thick slices, wrinkled and uneven, with a white or yellowish white cross section, a hard and brittle texture, and powdery. It has a slight odor, a light taste, and is slightly sour. Smooth yam is cylindrical, with both ends flat, 9 to 18 cm long and 15 to 3 cm in diameter. The surface is smooth, white or yellowish white.
(1) The powder of this product is off-white. The starch granules are flat oval, triangular oval, sub-circular or rectangular, with a diameter of 8 to 35 μm, called umbilical dots, herringbone, cross or short slits, with visible laminae; compound granules are rare, consisting of 2 to 3 subgranules. Calcium oxalate needle crystal bundles exist in mucous cells, about 240 μm long, and the needle crystals are 2 to 5 μm thick. The diameters of the marginated pit vessels, reticular vessels, spiral vessels and annular vessels are 12 to 48 μm.
(2) Take 4g of the powder of this product, add 30ml of ethanol, ultrasonically extract for 30 minutes, filter, evaporate the filtrate, and add 1ml of ethanol to the residue to dissolve it as the test solution. Take 4g of yam control medicinal material and prepare the control medicinal material solution in the same way. According to the thin layer chromatography method (General Rule 0502), 50% of each of the above two solutions were taken and spotted on the same silica gel G thin layer plate, and ethyl acetate-methanol-concentrated ammonia test solution (9:1:05) was used as the developing agent. The plate was developed, taken out, dried, sprayed with 10% sulfuric acid ethanol solution, heated at 105°C until the spots were clearly colored, and inspected under ultraviolet light (365nm). In the chromatogram of the test sample, fluorescent spots of the same color appeared at the corresponding positions of the chromatogram of the control medicinal material.
Moisture content of raw yam and bare yam shall not exceed 16.0%; yam slices shall not exceed 12.0% (General Rule 0832 Method 2).
Total ash content of raw yam and bare yam shall not exceed 4.0%; yam slices shall not exceed 5.0% (General Rule 2302).
Sulfur dioxide residue According to the determination method of sulfur dioxide residue (General Rule 2331), the content of raw yam and bare yam shall not exceed 400mg/kg; the content of yam slices shall not exceed 10mg/kg.
Yam Take raw yam or bare yam to remove impurities, separate large and small pieces, soak until thoroughly moistened, cut into thick slices, and dry.
This product is a thick slice of quasi-circular, oval or irregular shape. The surface is off-white or light yellow-white, brittle, easy to break, and the cut surface is off-white and powdery. The smell is slight, the taste is light, slightly sour, and it is sticky when chewed.
Same as the medicinal material, not less than 4.0%.
Same as the medicinal material. Yam slices Take yam slices and remove impurities.
This product is irregular thick slices, wrinkled and uneven, with white or yellowish white cut surface, hard and brittle texture, powdery. Slight odor, light taste, slightly sour.
This product is shaped like hairy yam slices or smooth yam slices, with yellowish white or slightly yellow cut surface, occasional burnt spots, and a slight burnt aroma.
Water content Same as the medicinal material, not more than 12.0%.
Same as the medicinal material, not less than 4.0%.
(Total ash content, sulfur dioxide residue) Same as the medicinal material.
Sweet, flat. Enter the spleen, lung, and kidney meridians.
Tonify the spleen and stomach, promote the production of body fluids and benefit the lungs, tonify the kidneys and restrain the essence. Used for spleen deficiency, poor appetite, chronic diarrhea, asthma and cough due to lung deficiency, spermatorrhea due to kidney deficiency, leucorrhea, frequent urination, and thirst due to deficiency heat. Iron-fried yam nourishes the spleen and strengthens the stomach. Used for spleen deficiency, poor appetite, diarrhea, and excessive leucorrhea.
15~30g.
Place in a ventilated and dry place to prevent moths.
Raw Material Selection
Quality Inspection
Processing
Packaging
Quality Control
Storage and Transportation
Raw Material Selection
Chinese Herbal Medicine Cultivation: We strictly select Chinese herbal medicine cultivation bases from authentic medicinal material production areas to ensure the high quality of Chinese medicinal materials.
Herbal Medicine Procurement: We procure high-quality Chinese herbs from around the world to ensure that the herbs are pure, natural, and pollution-free.
Quality Inspection
Raw Material Testing: All purchased Chinese herbs must undergo strict quality inspection before entering the warehouse, including sensory indicators such as appearance, smell, and color, as well as physical and chemical indicators such as component analysis, heavy metal detection, and pesticide residue testing.
Processing
Cleaning: Thoroughly clean the Chinese herbs using clean water sources to remove dirt, impurities, and microorganisms.
Cutting: Based on the characteristics of different Chinese herbs, we adopt appropriate cutting processes, including slicing, segmenting, and shredding, to ensure the efficacy of the herbs and ease of use.
Drying: Use traditional sun-drying and modern drying techniques to ensure that the moisture content of Chinese herbs meets national standards, maintaining the efficacy and storage life of the herbs.
Selection
Screening: Carefully select the Chinese herbs to remove impurities, fragments, and non-conforming items, ensuring the purity and high quality of the herbs.
Sorting: Sort the herbs according to their specifications and grades to ensure product consistency and standardization.
Packaging
Packaging Handling: In a clean packaging workshop, use modern packaging equipment to package the Chinese herbs, ensuring the sealing and hygiene of the packaging and extending the product's shelf life.
Label Identification: Each package is labeled with detailed information, including the name of the herb, specification, place of origin, production date, etc., ensuring the traceability of the product.
Quality Control
Process Monitoring: Strict quality monitoring is carried out at every stage of production to ensure that the products meet national standards and customer requirements.
Final Inspection: Every batch of products undergoes final quality inspection before leaving the factory, including appearance, composition, and microbial indicators, ensuring the safety and efficacy of the products.
Storage and Transportation
Storage: Store the products in warehouses that comply with GSP standards to ensure product quality and stability. Warehouse environment control includes temperature, humidity, and ventilation, ensuring that the herbs do not get damp or deteriorate.
Transportation: Use professional logistics transportation methods to ensure the safety and integrity of the products during transportation, delivering them to customers on time. We cooperate with multiple international logistics companies to ensure fast and efficient global delivery.
Raw Material Selection
Chinese Herbal Medicine Cultivation: We strictly select Chinese herbal medicine cultivation bases from authentic medicinal material production areas to ensure the high quality of Chinese medicinal materials.
Herbal Medicine Procurement: We procure high-quality Chinese herbs from around the world to ensure that the herbs are pure, natural, and pollution-free.
Quality Inspection
Raw Material Testing: All purchased Chinese herbs must undergo strict quality inspection before entering the warehouse, including sensory indicators such as appearance, smell, and color, as well as physical and chemical indicators such as component analysis, heavy metal detection, and pesticide residue testing.
Processing
Cleaning: Thoroughly clean the Chinese herbs using clean water sources to remove dirt, impurities, and microorganisms.
Cutting: Based on the characteristics of different Chinese herbs, we adopt appropriate cutting processes, including slicing, segmenting, and shredding, to ensure the efficacy of the herbs and ease of use.
Drying: Use traditional sun-drying and modern drying techniques to ensure that the moisture content of Chinese herbs meets national standards, maintaining the efficacy and storage life of the herbs.
Selection
Screening: Carefully select the Chinese herbs to remove impurities, fragments, and non-conforming items, ensuring the purity and high quality of the herbs.
Sorting: Sort the herbs according to their specifications and grades to ensure product consistency and standardization.
Packaging
Packaging Handling: In a clean packaging workshop, use modern packaging equipment to package the Chinese herbs, ensuring the sealing and hygiene of the packaging and extending the product's shelf life.
Label Identification: Each package is labeled with detailed information, including the name of the herb, specification, place of origin, production date, etc., ensuring the traceability of the product.
Quality Control
Process Monitoring: Strict quality monitoring is carried out at every stage of production to ensure that the products meet national standards and customer requirements.
Final Inspection: Every batch of products undergoes final quality inspection before leaving the factory, including appearance, composition, and microbial indicators, ensuring the safety and efficacy of the products.
Storage and Transportation
Storage: Store the products in warehouses that comply with GSP standards to ensure product quality and stability. Warehouse environment control includes temperature, humidity, and ventilation, ensuring that the herbs do not get damp or deteriorate.
Transportation: Use professional logistics transportation methods to ensure the safety and integrity of the products during transportation, delivering them to customers on time. We cooperate with multiple international logistics companies to ensure fast and efficient global delivery.
Processing
Cleaning: Thoroughly clean the Chinese herbs using clean water sources to remove dirt, impurities, and microorganisms.
Cutting: Based on the characteristics of different Chinese herbs, we adopt appropriate cutting processes, including slicing, segmenting, and shredding, to ensure the efficacy of the herbs and ease of use.
Drying: Use traditional sun-drying and modern drying techniques to ensure that the moisture content of Chinese herbs meets national standards, maintaining the efficacy and storage life of the herbs.
Selection
Screening: Carefully select the Chinese herbs to remove impurities, fragments, and non-conforming items, ensuring the purity and high quality of the herbs.
Sorting: Sort the herbs according to their specifications and grades to ensure product consistency and standardization.
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