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Bitter almonds
This product is the dried mature seeds of the Rosaceae plants Prunus armeniaca L. var. ansuMaxim., Prunus sibirica L., Prunusmandshurica (Maxim) Koehne or Primus armeniaca L. The mature fruits are harvested in summer, the pulp and kernel shell are removed, the seeds are taken out and dried in the sun.
This product is flat heart-shaped, 1~1.9cm long, 0.8~1.5cm wide, and 0.5~0.8cm thick. The surface is yellow-brown to dark brown, with one end pointed and the other end blunt and rounded, thick, asymmetrical, with a short linear hilum on one side of the pointed end, and many dark brown veins at the round end. The seed coat is thin, with 2 cotyledons, milky white, and rich in oil. The smell is slight and the taste is bitter.
(1) Seed coat surface view: Seed coat stone cells are scattered individually or connected in groups, yellow-brown to brown, polygonal, oblong or shell-shaped in surface view, with a diameter of 25~150μm. The outer epidermal cells of the seed coat are light orange-yellow to brown-yellow, often connected to the seed coat stone cells, round or polygonal, and the wall is often wrinkled.
(2) Take 2g of the powder of this product, put it in a Soxhlet extractor, add an appropriate amount of dichloromethane, heat and reflux for 2 hours, discard the dichloromethane liquid, evaporate the solvent from the residue, add 30ml of methanol, heat and reflux for 30 minutes, cool, filter, and use the filtrate as the test solution. Take another bitter apricot kernel reference substance, add methanol to make a solution containing 2mg per 1ml as the reference solution. According to the thin layer chromatography method (General Rule 0502), take 3μl of each of the above two solutions and spot them on the same silica gel G thin layer plate, use chloroform-ethyl acetate-methanol-water (15:40:22:10) at 5~10℃ for 12 hours as the developing agent, develop, take out, and immediately soak the plate with 0.8% phosphoinositol 15% sulfuric acid ethanol solution, and heat at 105℃ until the spots are clearly colored. In the chromatogram of the test product, spots of the same color appear at the corresponding positions of the chromatogram of the reference substance.
Water content shall not exceed 7.0% (General Rule 0832 Method 4). Peroxide value shall not exceed 0.11 (General Rule 2303).
Determine according to high performance liquid chromatography (General Rule 0512).
Chromatographic conditions and system suitability test Use octadecylsilane bonded silica gel as filler; acetonitrile-0.1% phosphoric acid solution (8:92) as mobile phase; detection wavelength is 207nm. The theoretical plate number calculated based on the bitter amygdalin peak should not be less than 7000. Preparation of reference solution Take an appropriate amount of bitter amygdalin reference substance, accurately weigh it, and add methanol to make a solution containing 40μg per 1ml.
Preparation of test solution Take about 0.25g of the powder of this product (passed through No. 2 sieve), weigh accurately, place in a stoppered conical bottle, add 25ml of methanol accurately, stopper, weigh, ultrasonically treat (power 250W and frequency 50kHz) for 30 minutes, let cool, weigh again, make up the lost weight with methanol, shake well, filter, accurately measure 5ml of the filtrate, place in a 50ml volumetric bottle, add 50% methanol to dilute to the scale, shake well, filter, take the filtrate, and get it. Determination method Accurately take 10~20μl of the reference solution and the test solution respectively, inject into the liquid chromatograph, and determine, and get it.
This product, calculated on the basis of dry product, contains not less than 3.0% amygdalin (C20H27NO 11).
Decoction piece
Bitter almonds should be crushed when used.
[Properties] [Identification] [Inspection] [Content determination]
Same as medicinal materials. Bitter almonds Take clean bitter almonds and peel them according to the method of frying (General Rule 0213). Crush them when used.
[Properties] This product is flat and heart-shaped. The surface is milky white or yellowish white, with a sharp end and the other end blunt and round, thick, asymmetrical, and oily. It has a unique aroma and tastes bitter.
The same as the medicinal material, containing amygdalin (C20H27NO 11) shall not be less than 2.4%.
[Identification] (2) [Inspection] The same as the medicinal material.
Stir-fried bitter almonds Take bitter almonds and stir-fry them according to the method of stir-frying (General Rule 0213) until they turn yellow. Crush them when used.
This product is shaped like bitter almonds, with a yellow to brownish yellow surface and slight burnt spots. It has an aroma and tastes bitter.
[Inspection] Water content The same as the medicinal material, not more than 60%.
The same as the medicinal material, containing amygdalin (C20H27NO 11) shall not be less than 2.4%.
Same as medicinal material.
Bitter, slightly warm; slightly toxic. Enters the lung and large intestine meridians.
Descends qi, relieves cough and asthma, moistens the intestines and promotes bowel movements. Used for cough and asthma, chest fullness and phlegm, dry intestines and constipation.
5-10g, add the raw product to the decoction before adding.
Do not take too much internally to avoid poisoning.
Store in a cool and dry place to prevent moths.
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Processing
Packaging
Quality Control
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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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