Herbal Textual Research on Zijingpi in Famous Classical Formulas
10.13422/j.cnki.syfjx.20251761
- VernacularTitle:经典名方中紫荆皮的本草考证
- Author:
Shuyi YANG
1
;
Linmin FENG
2
;
Wuwei MENG
3
;
Zhilai ZHAN
4
;
Lei ZHANG
5
Author Information
1. Beijing First Hospital of Integrated Chinese and Western Medicine，Beijing 100026，China
2. The Museum of Chinese Medicine，Beijing University of Chinese Medicine，Beijing 100029，China
3. Bozhou Jingwan Chinese Herbal Medicine Factory，Bozhou 236800，China
4. State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs， National Resource Center for Chinese Materia Medica，China Academy of Chinese Medical Sciences，Beijing 100700，China
5. Jinan Seventh People's Hospital，Jinan 250101，China
- Publication Type:Journal Article
- Keywords:
Zijingpi;
origin;
scientific name verification;
medicinal part;
authentic producing area;
harvesting;
processing;
herbal textual research
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2026;32(13):212-224
- CountryChina
- Language:Chinese
-
Abstract:
By consulting herbal texts， medical records， formula collections， and other relevant literature from various historical periods， as well as modern and contemporary research materials， different aspects of the historical evolution of Zijingpi， including its name， origin， scientific name verification， medicinal part， genuine producing areas， harvesting， processing， and preparation， properties and flavors， and primary indications， were systematically reviewed and verified， providing a basis for the development of famous classical formula preparations containing this medicinal material. According to the textual research， Cercis chinensis was first recorded under the name "Zijingmu" in the Rihuazi Bencao from the Five Dynasties period. From the Song Dynasty to the Qing Dynasty， it was known by various names such as "Zijing"， "Zijingpi"， and "Zijingmupi". In modern and contemporary times， it has been officially named "Zijingpi"， with aliases such as "Mantiaohong"， "Zihuashu"， and "Qingminghua". Historically， the mainstream source of Zijingpi was the dried bark of Cercis chinensis Bunge， a species of the legume family. However， there were also instances of confusion with the Lythraceae plant Lagerstroemia indica L. The producing areas of Zijingpi have no special geographical limitation， and the plant is currently distributed throughout most parts of China. There were no special requirements for harvesting time in ancient times， while modern records indicate harvesting time in spring， summer， and autumn. Ancient processing methods were rarely recorded， with only mentions of stir-frying Zijingpi. Modern practice mostly uses the raw material medicinally. Modern standards prefer it to be "dry， long strips， and thick". The functions of Zijingpi， mainly to promote blood circulation， relieve strangury， and detoxify， have remained consistent from ancient to modern times. Based on the textual research findings， it is recommended that when developing and exploiting the famous classical formulas containing Zijingpi， the bark of C. chinensis should be selected as the source. The processing method should be chosen according to the formula requirements， and if no specific requirements are indicated， it is suggested to use the raw material medicinally.
