[Factors influencing the quality of Peucedanum Praeruptorum Dunn and "assessment of quality based on its features"]

Abstract

The factors influencing the evaluation of the quality of Peucedanum praeruptorum Dunn, called "Qianhu" in Chinese, include the botanical origin, places of production, harvesting time and its nature of "Ci Xiong" (bolting and unbolting) etc. The orthodox products are derived from Peucedanum praeruptorum Dunn in successive dynasties, especially the unbolting one produced in Anhui and Zhejiang Provinces picked up during the Beginning of Winter. The "assessment of quality based on its features" includes the "Earthworm head" , "black skin of the root" , "gold inlaid with white jade" , "soft texture like sweet rice" and "strong fragrant smell" . Therefore, the "assessment of quality based on its features" is the summary of all its properties, including the morphology, color, flavor, and property, and it's also the background for evaluating its quality and embodying the wisdom of distinguishing experiences of ancient herbologists.

Keywords: Assessment of quality based on its features; Genuine herbs; Peucedanum praeruptorum Dunn.