Traditional methods can be adopted to quickly identify Chinese medicinal materials, in addition to modern methods such as fluorescence analysis. Moreover, these traditional methods are generally simple and even common substances like water and fire can be used to distinguish authenticity.
1. Water test:
1. Niuhuang: Mix with water and apply to the nails, which will turn them yellow.
2. Sumu: Put it in hot water, and the solution will turn into a bright orange-red color.
3. Qinqi: Soak it in hot water, and the solution will emit a blue fluorescence under sunlight.
4. Chansu: When the cross-section is wet, it will appear as a milky white protrusion.
5. Pangdahai: When soaked in hot water, it will expand and become sponge-like, reaching 8-10 times its original volume.
6. Xiongdan: When put in a cup of water, it will rotate and sink with a yellow line without spreading.
2. Fire test:
1. Qingdai: Burn it with a low flame, and purple-red smoke will be produced.
2. Mabo: Shake it gently on the flame, and tiny sparks will fly around. After extinguishing, it will produce a large amount of white smoke.
3. Haijinsha: Sprinkle a small amount on the fire, and it will produce a slight explosion and a bright flame.
4. Xuejie: Place the powder on white paper and heat it with fire. It will melt without spreading oily traces, appearing as a bright red color in the light. When burned, it will produce a pungent smoke.
The above special changes are closely related to the chemical components contained in the medicinal materials, which counterfeit products do not possess. In addition, traditional experience of observing, touching, tasting, and smelling can also help us quickly identify the authenticity of Chinese medicinal materials. For example, the "horse head, snake tail, corrugated body" of seahorses, the "sky-penetrating eye" of antelope horns, the "cloud brocade pattern" of Polygonum multiflorum, and the "earthworm head" of Fangfeng, etc. Huanglian, Kushen, and Yadanzizi are often determined by taste, and the more bitter, the better. Jingsanleng and Paosanleng are distinguished by their texture, with the latter being lighter. Honghua, on the other hand, is considered good when it has a "strong" smell, and so on.
