2022-01-06 14:59

"A Textual Study of the Names and Facts of Plants"

Huai yam "grows in Huaiqing Mountain and is white, thin, and solid, and can be used as medicine.".

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2022-01-06 14:58

"Materia Medica Justice"

Chinese yam can strengthen the spleen and replenish deficiency, nourish the essence and strengthen the kidney, treat various deficiencies and damages, and treat five pains and seven injuries.

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2022-01-06 14:57

"Records of Medieval Reference to the West"

The white color enters the lungs, the sweet taste returns to the spleen, and the concentrated liquid benefits the kidneys. It can nourish the blood vessels, absorb qi, soothe coughs, calm asthma, strengthen willpower and cultivate spirit. It can be taken frequently and in multiple doses if you have a peaceful nature.

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2022-01-06 14:57

"Ben Cao Fen Jing"

The taste is sweet and astringent. It can nourish the spleen and lungs, clear away heat due to deficiency, dissipate phlegm and saliva, consolidate the intestines and stomach, astringe essence and qi, and also benefit the kidney and strengthen yin, while helping the heart and qi.

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2022-01-06 14:56

"New Edition of Materia Medica"

It can also enter the spleen and stomach. It can cure various diseases, replenish qi and power, invigorate the orifices, benefit wisdom, and is especially good at stopping dream emission, strengthening the spleen and appetizing, stopping diarrhea and generating essence.

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2021-11-30 11:57

Analysis of fatty acid components in Huaishan medicinal herb

Abstract: Objective To isolate and identify the fatty acid components of Dioscorea opposita thumb produced in Henan Province. Method: Huai yam was extracted by Soxhlet extraction using petroleum ether as solvent, and the fatty acids obtained were methylated using sulfuric acid methanol method. The fatty acid methylated products were isolated and identified using gas chromatography mass spectrometry. The relative content of each component was determined using peak area normalization method. Results A total of 27 fatty acids were detected, including 18 saturated fatty acids, accounting for 51% of the total fatty acids. The main component was hexadecanoic acid, including 8 odd fatty acids; There are 9 types of unsaturated fatty acids, accounting for 49% of the total, mainly including linoleic acid, oleic acid, and linolenic acid. Conclusion: Huaiyam contains more unsaturated fatty acids and odd carbon fatty acids that are beneficial to the human body, which may be related to the nutritional and health care effects of Huaiyam.

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2021-11-30 11:56

Analysis of the Components of Dioscorea opposita by Pyrolysis Gas Chromatography-Mass Spectrometry

Abstract: The pyrolysis reactions of Dioscorea opposita L. at 300, 400, 450, and 500 ℃ were investigated using capillary gas chromatography mass spectrometry. The pyrolysis products of Dioscorea opposita L. were analyzed, and it was found for the first time that there was caffeine in the pyrolysis products. It was confirmed that the caffeine component was produced by the decomposition of chemical components in Dioscorea opposita L

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2021-11-30 11:53

Comparative Analysis of Main Biochemical Components of Chinese Yam from Different Producing Areas

Abstract: The main components of Chinese yam from different origins (Jiangxi Ruichang Chinese yam, Henan Tiebang Chinese yam, Jiangxi Nancheng Huai Chinese yam), such as protein, fat, polysaccharide, amino acid, and starch, were compared and analyzed. The results showed that the component types of the three yams from different regions were basically the same, and they were rich in protein, starch, polysaccharides, and 18 amino acids (including 8 essential amino acids for the human body).

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2021-11-30 11:52

Analysis of the Content of Components in Chinese Yam from Different Producing Areas

Abstract: Objective: To provide scientific data for the quality evaluation of Chinese yam and provide reference for the construction of Chinese yam CAP base by determining the content of polysaccharides and water-soluble extracts from Chinese yam from different provinces. Methods: The contents of polysaccharides and water-soluble extracts in 30 samples of Chinese yam from Henan, Shanxi, and Hebei provinces were determined by spectrophotometry and cold soak method, respectively. Results: The content of the two components was the highest in Henan, followed by Shanxi, and lower in Hebei. Conclusion: The different content of components in Chinese yam is closely related to the regional environment, and these two components can be used as indicators for investigating the authenticity of Chinese yam.

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