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KMID : 0861020060210020109
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Korea Journal of Herbology
2006 Volume.21 No. 2 p.109 ~ p.119
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The Approach of Properties-Flavours Theory and the Study of Morphological Standard in CORNI FRUCTUS
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Choi Mun-Il
Lee Hwa-Jung
Yun Ju-Bong
Kim Ja-Young
Kang Kyoung-Sik
Shin Chol-Gyun
Ju Young-Sung
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Abstract
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Objectives: This study was performed to approach of properties-flavours theory and the study of morphological standard in CORNI FRUCTUS.
Methods: The properties-flavours theory were attempted with bibliographic method and various climate-information. The external-internal morphological standards were determined by using stereoscope and butanol series.
Results and Conclusion: 1. The significant analysis for the corni fructus as the properties-flavours theory, is a follow-up survey of the effect written in the official oriental medicine book. 2. The other analytic methods according to the gathering time, processing or storing system or especially nature or growth environment(altitude, temperature,. the mean moisture, and the agronomical survey) by way of the explanation of properties-flavours theory appears so many insufficiency at the many cases. 3. The external and internal characteristics according to the shape of original plant or herbal states, entirely correspond to all the literature on this subject. 4. According to the place of production, there are some different points. (l) In the external shapes, it is reasonable that if we make the basic standard of classification by the sharpness of color, the existence of gloss and the size of products. In the case of the Korean products, it shows bright and glossy color totally, but in the case of North Korea products, it shows black and lackluster. And in the case of the foreign products, it has softer body than Korea one and shows white color on the surface. (2) In the internal shapes, the Korea products has a thicker cuticle layer than the foreign one, and has fewer ca-oxalate in the parenchyma cell.
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KEYWORD
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CORNI FRUCTUS, properties-flavours theory, morphological stan
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