Semen Sojae Preparatum(Fermented Soybean).

TCM Herbalism:Medicinals and Classifications. ✵The TCM herbalism is also known as pharmaceutics of Traditional Chinese Medicine, or Chinese pharmaceutics, is the branch of health science dealing with the preparation, dispensing, and proper utilization of Chinese herbs. It is majorly composed of Introduction of Chinese Medicinals, Classification of Chinese Herbs, Formulas, and Patent medicines.

Classifications of Herbs:Pungent-cool Exterior-releasing Herbs.

 TCM Herbs Icon01 Introduction: Pungent-cool exterior-releasing herbs: an agent or substance herbs pungent in flavor and cool in property, which is usually used for treating a wind-heat exterior syndrome.

 
Classifications of Herbs.

 TCM Herbs Icon 02 Introduction: The pungent-cool exterior-releasing herbs are known including:, , , , , , , , , , , , .

 ✵Till the date Oct 10th,2019, there are totally [13] kinds of common TCM herbs, [21] kinds of related plant species, [1] kind of insect species, are recorded in this category. These pungent-cool exterior-releasing herbs are briefly introduced separately:

 
Semen Sojae Preparatum(Fermented Soybean).

 Fermented Soybean Brief Introduction: The herb Semen Sojae Preparatum is the fermented preparation of the ripe seed of Glycine max(L.) Merr.(family Leguminosae), used in the early stage of febrile diseases to relieve exterior syndromes and in the late stage to relieve fidgetiness and insomnia. The herb is commonly known as Semen Sojae Preparatum, Fermented Soybean, Dàn Dòu Chǐ.

 ✵The herb Semen Sojae Preparatum(Fermented Soybean) is the fermented preparation of the ripe seed of Glycine max(L.) Merr., it is a plant of the Glycine Willd. Genus, the Leguminosae family of the Rosales order. It is also known as Soybean.

 Glycine max L.Merr. Common official herbal classics and other famous herbal classics defined the herb Semen Sojae Preparatum(Fermented Soybean) as the fermented preparation of the ripe seed of :(1).Glycine max(L.) Merr. This commonly used species is introduced as:

 (1).Glycine max(L.)Merr.:  It is commonly known as soy. Herbs annual erect, 60~180 cm tall. Stem stout, densely brown long hirsute. Petiole long, densely yellow hirsute; Stipules small, lanceolate; Leaves trifoliate, apex lobules rhomboid ovate, 7~13 cm long, 3~6 cm wide, apex acuminate, base broadly cuneate or rounded, white villous on both sides, lateral lobules are smaller, obtuse ovate; Leaf axis and petiole densely yellow hirsute. Racemes axillary; Bracts and bracteoles lanceolate, hairy; Calyx kushiform, 5 calyx teeth, lanceolate, below 1 tooth longest, all densely white villous; Corolla is small, white or mauve, slightly longer than calyx; Flag apex slightly concave, wing with 1 ear, keel falciform; 10 stamens, two bodies; Ovary linear, hairy. Pods are banded oblong, slightly curved, pendulous, yellow-green, densely yellow hirsute. 2~5 seeds, yellow-green or black, ovate to subglobose, ca. 1 cm long. Its flowering period is from June to July, fruiting period is from August to October.

 Glycine max L.Merr. Ecological environment: the plant is widely cultivated throughout China, and many other areas of the world.

 Trait identification: the bean is elliptic, slightly flat, 0.6~1 cm long and 0.5~0.7 cm in diameter. The surface is black, wrinkled uneven, dull, one side has brown stripe kind navel, bead hole is not obvious. 2 cotyledons, thickened. Soft, cross-section is brown and black. Smells slight, taste light sweet. Large, full and dark grain is preferred.

 
 

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