Apricot

Apricot

(Ben Cao Tu Jing)

Another name is Xingshi.

[source] it is the fruit of apricot or Armeniaca sibirica. See "almond" for plant morphology.

[collection] harvest when the fruit is ripe.

[chemical constituents] the fruit contains citric acid, malic acid, β - carotene, a small amount of γ - carotene and lycopene; the volatile oil components of the fruit are laurene, limonene, p-cymene, isoterpinene, trans-2-hexenol, α - terpineol, taural, 2-Methylbutyric acid, acetic acid, arolein, CIS and trans isomers of epoxy dihydrolinalool, γ - caprolactone, γ - caprolactone -Decanolactone, nerol, citral. Immature fruit contains chlorogenic acids, pyrocatechols, ochre tannins, flavonoids and other components.

Sweet and sour, warm.

① Qianjin Shizhi: "the taste is very sour. "

② Cui Yuxi's Shijing: "sour taste, hot.". "

③ "Rihuazi Materia Medica": "heat, toxic. "

④ According to the book of materia medica: "apricots and prunes taste like vinegar, while peaches taste like sweetness. "

Functions and indications: moistening the lung and relieving asthma, generating fluid and relieving thirst.

① "Qianjin? Shizhi" says: "if the core is not yet there, take it and eat it violently to quench thirst and remove cold and heat poison. "

② "Diannan Materia Medica": "cure the cold and heat in the heart, quench thirst and asthma, relieve plague. "

③ According to the diet chart of suixiju: "moisten the lung and generate fluid. "

[taboo] 1. Cui Yuxi's book of food: "do not eat too much. Carbuncle and furuncle may cause injuries to muscles and bones. "

② "Ben Cao Yan Yi": "children are especially not edible, which often cause ulcers, carbuncle and upper diaphragmatic heat. "

Chinese PinYin : Xing Zi