Is Pinellia ternata poisonous?

Pinellia ternata is widely distributed in South and North China, and Xizang is also distributed. It has many effects and good medicinal power. It is a common traditional Chinese medicine, but Pinellia ternata is poisonous, so we should pay special attention to it in the process of use. Let's discuss the toxicity of Pinellia ternata with you.

Is Pinellia ternata poisonous?

Pinellia ternata is poisonous. Pinellia ternata has neurotoxicity, and its water-soluble components precipitated after adding lead acetate contain substances that cause skeletal muscle spasm and dilate frog pupils in frogs and mice. The filtrate contains substances that cause frogs to produce centrality and arrow-like skeletal muscle relaxation. Raw Pinellia ternata can be poisoned by taking a small amount by mistake, so raw Pinellia ternata is managed according to toxic traditional Chinese medicine and should be used after clinical processing. In addition, Pinellia ternata has strong irritation to local mucosa, nephrotoxicity, gestational embryotoxicity and teratogenicity.

What about Pinellia ternata poisoning?

Ginger kills Pinellia ternata. Pinellia ternata is afraid of ginger. To put it simply, ginger can relieve or greatly reduce the poison of Pinellia ternata, so generally used prescriptions of Pinellia ternata will add ginger, even if ginger is not used in the prescription, Pinellia ternata will certainly be processed.

Pinellia ternata is poisonous, but there is no need to panic. If you pay attention to the doctor's advice and take it carefully, you can achieve its effect and play the role of its medicine. Just like ginger and Pinellia ternata, as long as you use the right medicine, the toxicity can be reduced or even eliminated.

Processing method of Pinellia ternata

1. Clear Pinellia ternata: clean Pinellia ternata, separate size, soak and bleach, change water 2 times a day until foaming (about 7 days), after changing water, add alum (every 100kg, add alum (8kg) to dissolve, then soak for 7 days, rinse with water, remove into stainless steel pot, add remaining alum, first use martial fire, then use gentle fire, cook for about 3 hours, in order to have no white heart, add a small amount of water, remove, dry until 70% dry, and then boil for about 3 days. Slice into thin slices and dry. Every 100kg net Pinellia ternata, use alum 12.5kg. The finished product is oval, quasi-round or irregular sheet. The section is grayish to grayish white, with gray dotted or short linear vascular traces. The texture is brittle, easy to break, and the section is slightly horny. The breath is slight, the taste is slightly astringent, and the tongue is numb slightly.

2. Ginger Pinellia ternata: clean Pinellia ternata, separate size, soak and bleach, change water 2 times a day, to foaming time (about 7 days), add alum (every 100kg net Pinellia ternata, add alum 4kg) to dissolve, after soaking for 3 days, discard alum water, soak for another 7 days, gently stir and change water twice a day, and then add string broken alum 4kg to dissolve. Add ginger water (take fresh ginger slices 8kg, add water and boil twice, the first 2 hours, the second 1 hour, the decoction merged, let cool) to Pinellia ternata, soak the alum ginger water for another 7 days, rinse with water, cut the mouth to taste without spiciness, take out and place in a stainless steel pot, add remaining white alum and fresh ginger, first use martial fire, then use gentle fire, boil for about 3 hours, until there is no white heart inside and outside, add a small amount of water, remove, and dry until 70% dry. Be bored for another 3 days and dry. Every 100kg net Pinellia ternata, use alum 12.5kg, fresh ginger 10kg. Ginger Pinellia ternata is flaky, irregular granular or spherical. The surface is brown to brown. The section is yellowish brown, often with horny luster. It's hard and crisp. The breath is slightly fragrant, the taste is light, there is a slight numb tongue feeling, chewing slightly sticky teeth.

3. Pinellia ternata: take clean Pinellia ternata, separate size, soak for 10 to 12 days, gently stir and change water twice a day until there is no dry heart, soak in alum water for 3 days, remove alum water, soak in water for another 2 days, add licorice and lime solution (take licorice 20kg, add water boiling twice, combine decoction, pour into lime liquid made with proper amount of water) soak, stir twice a day, and keep the pH value above 12.0. when you taste, you will feel numb. The section is uniform yellow for degrees, take out, wash, dry or dry at low temperature. Every 100kg net Pinellia ternata, use licorice 20kg, alum 2kg, quicklime 30kg. The product is spherical or broken into irregular particles. The surface is yellowish white, yellow or brownish yellow. The quality is more brittle or hard and brittle, the cross section is yellow or light yellow, and the granule is slightly hard and brittle. The breath is slight, the taste is light and sweet, and the tongue is numb slightly.