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Aroma, Taste, and Elemental Tests in Chinese Herbal Medicine

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In this video, Prof. Brand emphasizes the importance of sensory evaluation in Chinese herbal medicine, focusing on aroma, taste, and elemental tests. The strength of herb aroma often indicates superior quality, while taste correlates with chemical constituents, such as bitterness in huanglian and sweetness in gancao.

Elemental tests involve water, revealing unique characteristics like the swelling of pandahai seeds, and fire, as seen in the explosive reaction of hygienic Shaw spores. The ancient observation of qinpi’s bluish fluorescence in water aids in distinguishing authentic saffron. These macroscopic identification methods offer practical and eco-friendly ways to assess herb genuineness and quality.

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Clinical Drug Development of Chinese Herbal Medicine

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