Shan Da Huang is a type of medicinal herb with thick rhizomes and a yellow-brown surface. Also known as Tang Da Huang, Tai Huang, Tu Da Huang, Yu Huang, Zi Huang, Bei Da Huang, Da Huang, Ge Xi Gu Ne, Ye Da Huang, Suan Suan Cao, Huang Gu Luan Zi, Ku Da Huang, Huabei Da Huang, Qi Huang, and Zhuang Huang.
Shan Da Huang is a perennial herbaceous plant that can grow over 1m tall. It has thick rhizomes with a yellow-brown surface. The stems are thick, erect, and hairless, often unbranched and hollow. The basal leaves have long petioles; the leaf blades are ovate to ovate-round, 10-16cm long, with blunt tips, heart-shaped bases, wavy margins, and slightly hairy undersides. The stem leaves have short petioles or no petioles, and the sheaths are long-ovate, dark brown, and clasping the stem. The inflorescence is a cone-shaped raceme with small, numerous, white-green flowers. The bracts are small, fleshy, and contain 3-5 small flowers. The pedicels have a joint below the middle. The perianth has 6 oval-shaped tepals in 2 whorls, with the outer whorl being thicker and smaller. There are 9 stamens and a triangular-ovoid ovary with 3 styles. The fruit is slender, 3-angled, winged, with a heart-shaped base and persistent perianth. The flowers bloom in the summer.
Ecological environment: Shan Da Huang grows on slopes, crevices, and grasslands.
Distribution: Shan Da Huang is distributed in Northeast China, North China, and Hubei Province.
Identification: The roots and rhizomes of Shan Da Huang are irregularly cylindrical, with the upper end thicker and the lower end slightly thinner, measuring 5-10cm in length and 1.5-5cm in diameter. The cork has mostly been removed, and the surface is reddish-brown and yellow, without cross lines, with a firm and light texture. The cut surface has no star-like dots but has fine and straight reddish-brown rays. The fresh cut surface is yellow to reddish-brown and exhibits a blue-purple fluorescence under ultraviolet light. It has a faint odor and a bitter, astringent taste.
Chemical constituents: Shan Da Huang and its roots and rhizomes contain a total of 1.11% anthraquinone glycosides, with emodin and chrysophanol as the major components, accounting for 1.05% as glycoside form and 0.06% as free form. They also contain edible rhapontin and a large amount of tannins.
Properties and tastes: Bitter; cold in nature.
Meridians: Stomach; large intestine.
Usage and dosage: Internal use: decoction, 3-10g; or powdered. External use: appropriate amount, powdered and applied; or made into a poultice.
Contraindications: "Medicinal Plants in Desert Areas of China": It should not be used for those with weak constitution or during pregnancy and postpartum.
