2. The processed products of fried Radix Paeoniae Rubra are summarized as Radix Paeoniae Rubra. The method of frying peony began in the Song Dynasty. See "A Good Method for Annotating Women". Paeonia lactiflora is the dried root of Paeonia lactiflora. Ranunculaceae in Sichuan or Paeonia Rubra in Sichuan [1]. Stir-fried Radix Paeoniae Rubra is dark in color, with occasional focal spots [1]. Stir-fried Radix Paeoniae Rubra is mild in nature, promoting blood circulation and relieving pain without dispelling cold, and can be used for blood stasis and pain [1]. It is often combined with Ligusticum Chuanxiong, Radix Angelicae Dahuricae, Radix Angelicae Sinensis and Carthami Flos to treat blood stasis pain caused by head trauma [1].
3 Processing method of stir-fried Radix Paeoniae Rubra Stir-fried in Song Dynasty (Notes for Girls' Schools) [1].
In the Ming Dynasty, there was wine frying (Jing Yue Quan Shu), which was considered as "capable of diarrhea" (Meng You) [1].
In Qing Dynasty, there was vinegar frying (Compendium of Materia Medica) [1]. It is also put forward that "people use more today, but avoid middle cold and wine frying, add female blood and vinegar frying" (Materia Medica) [1].
At present, the main processing methods are frying and wine frying [1].
Preparation method of clean Radix Paeoniae Rubra: take the original medicinal materials, remove impurities, divide them into different sizes, wash them, fully moisten them, cut them into thick slices, dry them, and sieve them out [1].
Processing method of stir-fried Radix Paeoniae Rubra: Take clean pieces of Radix Paeoniae Rubra, put them into a stir-frying container, heat them with slow fire, stir-fry them until the color becomes darker, take them out and let them cool, and screen out impurities [1].
4. The characteristics of stir-fried Radix Paeoniae Alba are round and thick slices [1]. The surface is white or pink, with radial texture in the center, narrow epidermis and grayish brown around [1]. Hard and brittle [1]. The taste is slightly bitter [1].
Stir-fried Radix Paeoniae Rubra is dark in color, with occasional focal spots [1].
5. The quality requirement of fried Paeonia lactiflora is that the product contains paeoniflorin (C23H28O 1 1) not less than 1.8%[ 1]. The content of paeoniflorin in Paeonia Rubra Tablets shall not be less than 1.5%[ 1].
6 Paeonia lactiflora is bitter and slightly cold [1]. Liver meridian [1].
7 Efficacy and Indication: Radix Paeoniae Rubra has the functions of clearing heat and cooling blood, removing blood stasis and relieving pain [1]. It can be used for treating heat stasis, hematemesis, epistaxis, swelling and pain in the eyes, hypochondriac pain due to liver depression, amenorrhea, dysmenorrhea, abdominal pain, traumatic injury and carbuncle (China Pharmacopoeia (20 10)).
Radix Paeoniae Rubra is superior in clearing heat and cooling blood [1]. Mostly used for body heat bleeding, red eyes, swelling and pain, carbuncle and sore poison [1]. For example, Xianfang Huosheng Drink for treating sores and swelling (a good prescription for women) and Qufeng Xiaochi Powder for treating red eyes, tears and burning pain (journal of traditional chinese medicine) [1].
Stir-fried Radix Paeoniae Rubra is mild in nature, promoting blood circulation and relieving pain without dispelling cold, and can be used for blood stasis and pain [1]. It is often combined with Ligusticum Chuanxiong, Radix Angelicae Dahuricae, Radix Angelicae Sinensis and Carthami Flos to treat blood stasis pain caused by head trauma [1].
Wine red Paeonia Rubra has a good effect of promoting blood circulation and removing blood stasis, but it has a weak effect of clearing heat and cooling blood [1]. It is mostly used for amenorrhea, dysmenorrhea and traumatic injury, and is often combined with Angelica sinensis, Cibotii Rhizoma and native copper [1].
8. Processing effect of stir-fried raw Radix Paeoniae Rubra to clear heat and cool blood [1]. Mostly used for body heat bleeding, red eyes, swelling and pain, carbuncle and sore poison [1]. For example, Xianfang Huosheng Drink for treating sores and swelling (a good prescription for women) and Qufeng Xiaochi Powder for treating red eyes, tears and burning pain (journal of traditional chinese medicine) [1].
Stir-fried Radix Paeoniae Rubra is mild in nature, promoting blood circulation and relieving pain without dispelling cold, and can be used for blood stasis and pain [1]. It is often combined with Ligusticum Chuanxiong, Radix Angelicae Dahuricae, Radix Angelicae Sinensis and Carthami Flos to treat blood stasis pain caused by head trauma [1].
9 Study on Processing of Paeonia Rubra Radix Paeoniae Rubra mainly contains monoterpenoids, such as paeoniflorin, paeoniflorin and paeoniflorin oxide [1].
The peeling of Paeonia lactiflora was studied. It was found that the content of paeoniflorin decreased after peeling, accounting for 2.54% in the peel and only1.77% in the marrow [1]. On the other hand, the xylem content of Paeonia lactiflora is higher than that of bark [1]. Another study suggested that the content of gallic acid increased with the increase of wine baking time, while the content of D-catechin decreased [1].
Storage method of 10 fried Radix Paeoniae Rubra