Where is the best origin of party ginseng How to choose the best quality party ginseng

Radix Codonopsis Pilosulae is a precious herb for nourishing the qi, nourishing the blood, nourishing the body, strengthening the spleen and benefiting the lung, and is suitable for symptoms such as internal heat and thirst, weakness of the limbs, spleen deficiency and palpitation. So, where is the best ginseng produced?

Where is the best place of production for Radix Codonopsis?

Northern Daoji production area. It is the dried root of Radix Codonopsis pilosulae, Radix Codonopsis pilosulae and Radix Codonopsis chuanensis, which are commonly used as qi tonic herbs. A comparative study on the choline and amino acid contents of Dang Shen from different production areas showed that the quality of Daoji herbs produced in Shanxi Province, Northeast China and Gansu Province is better.

How to select good quality Radix Codonopsis

Look at the shape

Party ginseng root is slightly conical, spun cone cylindrical or conical, less branched or branched below the middle, and the root head is integrated into a spherical shape by most of the protruding stem marks and bud marks. It is customarily called "lion's pan head". Party ginseng is best for its sturdy root, fine skin, tight flesh and soft texture.

Look at the color

The surface of ginseng is grayish yellow, grayish brown or yellowish brown, with crinkled irregular longitudinal grooves, sparse horizontal long lenticels, with ring-like wrinkles in the upper part, sometimes dark brown gelatinous material is visible at the broken root, commonly known as "oil spot", and the quality of ginseng is better with yellowish white and chrysanthemum heart on the cross section.

Taste

Party ginseng texture is soft or tough, flat cross section, some horn-like thicker skin, party ginseng gas slightly fragrant, sweet taste, chewing without slag is good, with small, light body, chewing the quality of the slag.

Can the moldy ginseng still be eaten?

It is not recommended to eat. Party ginseng contains a lot of sugar and is soft and moist in nature, so it is prone to insects, mold, sugar, discoloration and odor change during storage. Moldy ginseng has changed its medicinal effects and may also harbor a large number of bacteria, microorganisms, viruses and parasites, which may cause adverse effects on the body, such as diarrhea, vomiting and stomach pain.

How to tell if ginseng has gone bad

Mildew

When Chinese herbs are exposed to moisture, they are very susceptible to mildew under suitable conditions. When white, green, yellow or black net-like or thread-like mycelium and spots appear on the surface of the ginseng, and it smells irritatingly moldy, mold has occurred.

Insect infestation

Party ginseng contains more sugar, and if it is not well preserved, it may be moth-eaten. There are holes on the surface of moth-eaten party ginseng, and "filaments" are found in the middle space and debris, or it is moth-eaten into powder.

Color change

If the party ginseng is not properly stored and maintained, its original color will change, the skin of the party ginseng is white, the formation layer is brown, the xylem is yellowish, the surface is white or yellowish white. If the ginseng has been stored for a long time and the color of the ginseng has changed significantly, it is likely to be a qualitative change.

Oiling

If the texture of the herb becomes soft, the color becomes cloudy, the outside is sticky, and there is oozing of oil-like substance, and the smell is pungent, this phenomenon indicates that the ginseng has deteriorated and the medicinal effect is affected, and the consumption may also affect health.

How to preserve the ginseng?

Sealing method

The traditional method of preserving Radix et Rhizoma Ginseng is to store it in ceramic containers, which is prone to mildew and oiling if stored for a longer period of time and not well kept. Using polyethylene film sealing method to store ginseng has better conservation effect.

Mixed sealing method

Mix 30 kg of ginseng, 3 kg of tannin, 1 kg of pepper and 0.5 kg of garlic cloves, first put the electric batch and pepper into polyethylene film bag, pour ginseng on top, then put garlic cloves into nylon bag and tie it in polyethylene film bag, then put it into iron barrel and cover it.

Alcohol sealing method

Use 95% alcohol 500ml into the volume of 800ml porcelain jar, the upper mouth is tied with gauze and placed in a large jar that can store 15kg, then put the ginseng into the jar and cover the mouth. This method has the advantages of anti-mold and anti-insects.

Alcohol spray storage method

Cut off the ginseng with 50 grams of alcohol per kilogram for spraying, mixing, and then tightly wrapped with non-toxic plastic film for storage, with the use of the original color of the ginseng.

Sand storage method

Take fine sand, sieve and remove soil, dry it and put it into wooden box or cement pool, lay fine sand underneath, put ginseng in the middle and lay fine sand on top, put sand and ginseng in order, this method can prevent mildew, moth and keep the original color characteristics of ginseng.

Grass wood ash sealing method

Party ginseng will be dried once in the rainy season, and then the dried party ginseng will be loaded into the tank to about 10 cm from the mouth of the tank, and then the party ginseng will be covered with a woven bag that does not leak ash, covered with residual warmth of grass wood ash, then covered with a layer of plastic film, and then covered with ash to the mouth of the tank, and finally sealed with plastic film.

Kelp with storage method

According to the ratio of 100:1 of dried kelp in the same storage, that is, every 100 kg of ginseng into 1 kg of dried kelp, every week the moisture absorption of the kelp will be taken out in time to dry #) ~ 40 minutes, and then put back into the storage of herbs, so repeatedly used. Party ginseng can also be stored with fine spices, which can also prevent insect infestation.