Effect of herb residue on growth and active ingredient content of licorice.

Mei-lan Chen; Ye Shen; Xiu-teng Zhou; Peng-ying LI; Guang Yang

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Effect of herb residue on growth and active ingredient content of licorice.

Author: Mei-Lan CHEN ¹ ; Ye SHEN ¹ ; Xiu-Teng ZHOU ¹ ; Peng-Ying LI ¹ ; Guang YANG ¹
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1. State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
Publication Type:Journal Article
Keywords: Glycyrrhiza uralensis; active ingredient; growth; herb residue
From: China Journal of Chinese Materia Medica 2016;41(10):1811-1814
CountryChina
Language:Chinese
Abstract: Traditional Chinese medicine industry product a lot of herb residue. Herb residue was treated as household waste. This treatment leads to environmental pollution and resource waste. For this case, we study the effect of different herb residues on the growth and active ingredient content of Licorice by random control experiment. Our results showed that the effects of different herb residues were difference. Atractylodes macrocephala residue and Forsythia suspense residue had the stronger effect and the effect of A. macrocephala residue was inferior to the effect of F. suspense residue. A.macrocephala residue significantly improved the shoot biomass banch number, leaf number, root diameter and root biomass by 0.53-1.81 fold. A. macrocephala residue also increased the glycyrrhizic acid content of root by 1.54 fold. F. suspense residue significantly improved the shoot biomass,branch number, root diameter and root biomass by 0.43-1.13 fold. Four kind herb residues all improved the shoot biomass by 0.43-1.81fold. So, the authors recommand to considered that we can apply A. macrocephala residue and F. suspense residue in Licorice cultivation.