Huang Qin (Zhi Qin = Zi Qin = Tiao Qin) (Conical and twisted, brownish-yellow)

Huang Qin (Ku Qin – Decayed Huang Qin) (Old root with a decayed, hollow center, rotten wood)

Wild Huang Qin (Twisted longitudinal wrinkles, many wart-like root scars)

Wild Huang Qin

Wild Huang Qin branches

Cultivated Huang Qin

Huang Qin from Sichuan

Wild Huang Qin (Decayed, with a hollow center)

Cultivated Huang Qin slices (Clear growth rings)

Cultivated Huang Qin slices

Green Zhi Qin slices (Greenish)

Huang Qin slices (Blanched in boiling water)

Huang Qin slices (Pian Qin, Greenish)

【Naming】

Huang Qin

 【Source】

Shen Nong’s Herbal Classic, Middle Grade

 【Common Usage Level】

B

 【Botanical Origin】

The root of Scutellaria baicalensis George of the Lamiaceae family.

 【Characteristics】

This product is cylindrical or obconical in shape, resembling decayed wood, approximately 30 cm in length and 1-4 cm in diameter. The root head is mostly damaged. Old roots show exposed decayed wood. The outer surface is yellowish-brown with twisted longitudinal wrinkles and numerous wart-like branch root scars. The interior is yellowish-green. The cross-section is uneven, yellowish-green, and the pith is yellowish-brown with a rough texture. Ku Qin (decayed Huang Qin) has an old root that is mostly hollow with a dark brown interior. The center is enlarged and mostly decayed. The cross-section center is dark brown or brownish-black with decayed fragments. This is called Ku Qin. Some are not firm due to being hollow and appear split. Some are split into two halves, commonly called Pian Qin or Huang Qin Ban (Huang Qin segment). New roots are solid inside, called Zi Qin (child Huang Qin) or Tiao Qin (strip Huang Qin), Zi Qin is cylindrical or conical, with a dark yellow outer surface, firm texture, and a yellow cross-section.

Processed slices are obliquely or transversely cut thin slices, about 1 mm thick. The surface is yellowish-green with clear growth rings, brown in color. The cortex is dark yellowish-green, the xylem is yellow, and the vascular bundles are distinct, arranged in discontinuous rings. The center is yellowish-brown, decayed, and sometimes hollow. It tastes bitter. Wine-processed Huang Qin: is brownish-red. Huang Qin Char: is blackish-brown.

 【Processing】

1. Raw Huang Qin 2. Stir-fried Huang Qin 3. Wine-processed Huang Qin 4. Huang Qin Char

 【Identification】

“The Materia Medica Commentary” states: “Only take the dark-colored and solid ones as good.” “Zhenglei Bencao” states: “The round ones are called Zi Qin and are superior.” “Bencao Yan Yi Bu Yi” states: “Used to treat phlegm-heat to reduce the fire. Solid ones are called Zi Qin and are superior.” “Danxi Xinfa” states: “The strip Huang Qin that sinks in water is best.” “Puji Fang” states: “Huang Qin with thin stalks is good.” “Yi Fang Lei Ju” states: “When using Huang Qin, remove the rotten reeds and choose the fine and solid ones.” “Bencao Qiu Zhen” states: “The yellow and bright ones are good.” “Lianglie Jianbie” states: “The ones with yellowish-green decay inside, not hollow in the middle, and with a bitter core are superior. The ones that are extremely large and have black decay inside, commonly called ‘馅气’ (stuffed with air), or are in slices, are inferior. Large roots, and those that are extremely hollow, are called Ku Qin, also known as Pian Qin.”

It is best to have long strips, few root heads, yellow color, firm texture, and a solid core. Shorter strips, with mostly empty tops, and a lobed shape, and a greener color are secondary.

 【Identification Terminology】

1. Zi Qin (Tiao Qin, Zhi Qin): Refers to the new roots (child roots) of Huang Qin, which are bright yellow inside and out, and of good quality.
2. Pian Qin: Refers to incomplete fragments obtained after processing Huang Qin medicinal material, of inferior quality.
3. Qin Wei: Refers to the fibrous roots and tail ends left over after processing Huang Qin medicinal material, of inferior quality.
4. Ku Qin: Refers to the old roots of Huang Qin medicinal material that are hollow, yellow on the outside and black on the inside, and of inferior quality.
5. Huang Qin Ban: Refers to Ku Qin that is hollow and split.
6. Green Zhi Qin: Greenish Huang Qin slices.

 【Category】

Root Category