中药桂枝优劣的鉴别

• 作 者: 刘振启 刘杰
• 机 构: 北京人卫中药饮片厂,
• 出 处: 首都食品与医药
• 发表日期: 2015年21期
• 关键词: 桂枝 木部 长圆柱形 樟科植物 皮部 细点状 鲜切 髓部 皮孔 灰黄色

桂枝为常用中药,别名肉桂枝、桂树枝。桂枝来源为樟科植物肉桂的干燥嫩枝。桂枝主产于广东、广西、云南、福建等地。每年3~7月间剪取嫩枝,趁鲜切圆斜薄片,晒干。桂枝呈长圆柱形,有分枝,直径2~9mm,表面棕红色或紫棕色,有纵棱线,有细纵皱纹,并可见断枝残迹、叶痕、芽痕及细点状皮孔,皮部易剥落而露出木部。质硬而脆,易折断,断面皮部薄,呈红棕色,木部黄白色或灰黄色,髓部略呈方形,有特异香气,味甜,微辛。

Gui for the common Chinese medicine, alias cinnamon sticks, cinnamon branches. Gui sticks stems from the source of dry branches of cinnamon shoots. Gui main production in Guangdong, Guangxi, Yunnan, Fujian and other places. Cuttings from March to July each year, while cutting thin fresh slices, dried. Gui branches were cylindrical, branches, diameter 2 ~ 9mm, the surface of the reddish brown or purple brown, with longitudinal ridges, fine vertical wrinkles and visible traces of broken branches, leaf marks, shoot marks and fine-like lenticels, Skin easy to peel and exposed wood. Hard and brittle, easy to break, cut thin skin section, was reddish brown, yellowish white or gray wood, pulp slightly square, with a unique aroma, sweet, micro-Xin.