漫谈藏红花的属性与功效（On the properties and functions of saffron）.docVIP

漫谈藏红花的属性与功效（On the properties and functions of saffron） On the properties and functions of saffron 1. Origin and identification: Saffron originated in Spain and France, Holland, India and Iran and other countries, in the early years, the India into China Tibet, it said Tibet referred to as saffron, saffron, saffron. In modern times, Beijing, Shanghai, Zhejiang, Jiangsu and other places were introduced and cultivated. Because of Qinghai, Tibet special geographical and climatic environment, given the drug effective ingredient content, high accumulation, high biological activity and no pollution, small side effects and many other features, saffron is loved by the people. Because saffron is expensive and often driven by profit, people often replace saffron with something similar in shape. Therefore, when buying saffron, to identify the authenticity. Eye view: Saffron stigma linear complete shape, the upper part is wide and slightly flattened, tapering down a top edge with caudate, irregular dentate, the inside of a short crack, sometimes a little lower residual yellow style. About 2.5cm to 3cm long, about 1.5mm in diameter. Purple red or dark brown, moist and slightly shiny. Or no luster and OilFeel; smelling aroma: Saffron has a special aroma, slightly irritating; mouth taste sense: Saffron bitter water; see color: Chinese Materia Medica records, the stigmas of flowers into boiling water, the stigma gradually expanded, and the Yellow Pigment from deep water. Dyed yellow, saffron genuine continuous rushing four times, fourth times the water is yellow. False saffron is mostly dyed with other medicinal herbs. Third and fourth times the water has no yellow; the fingers touch: the stigma of the saffron is soft and light; the dried saffron is fragile and fragile. The crocus is high in length, purplish red, moist and lustrous, yellow, small in style and cool in taste. Chemical identification: take a few of the genuine saffron, 1 drops of concentrated sulfuric acid, the four s