Contents 1 Pinyin 2 English reference 3 Overview 4 Latin name 5 English name 6 Alias ??of oyster 7 Source 8 Place of origin 9 Meridian distribution of nature and taste 10 Efficacy and indications 11 Chemical composition 12 Pharmacological effects of oysters 13 Eating oysters Value 13.1 Tips for using oysters 13.2 Nutritional value of oysters 13.3 Selection of oysters 13.4 Suitable groups for oysters 13.5 Therapeutic effects of oysters 13.6 Foods that are incompatible with oysters 14 Oyster poisoning 14.1 Adverse reaction mechanism 14.2 Clinical manifestations 14.3 Treatment 15 Pharmacopoeia standards for oysters 15.1 Product name 15.2 Source 15.3 Characteristics 15.3.1 Da Kui Bay oyster 15.3.2 Omi oyster 15.4 Content determination 15.5 Oyster slices 15.5.1 Processing 15.5.1.1 Oyster 15.5.1.1.1 Content determination 15.5.1.2 Calcined oyster 15.5.1.2.1 Content determination 15.5.2 Properties Taste and meridian tropism 15.5.3 Function and indication 15.5.4 Usage and dosage 15.5.5 Storage 15.6 Source 16 References attached: 1 Prescriptions using the traditional Chinese medicine oyster 2 Chinese patent medicines using the traditional Chinese medicine oyster 3 Oysters in ancient books* Oyster medicines Instructions 1 Pinyin
mǔ lì 2 English reference
ostraceanshellfish [Landau Chinese-English Dictionary]
oyster [Landau Chinese-English Dictionary]
< p> concha ostreae [Landau Chinese-English Dictionary]shellfish [Landau Chinese-English Dictionary]
Ostreae testa [Xiangya Medical Professional Dictionary] < /p>
Concha Ostreae (拉) [Committee for Approval of Chinese Medical Terminology. Terminology of Traditional Chinese Medicine (2004)]
oyster shell [Committee for Approval of Terminology of Traditional Chinese Medicine. Terminology of Traditional Chinese Medicine (2004)] 3 Overview
Oyster is the name of a Chinese medicine, published in "Shen Nong's Materia Medica". It is the shell of Ostrea gigas Thunberg, Ostrea talienwhanensis Crosse or Ostrea rivularis Gould [1].
"The Pharmacopoeia of the People's Republic of China and the People's Republic of China" (2010 edition) records the pharmacopoeia standards of this traditional Chinese medicine. 4 Latin name
Concha Ostraae (La) ("Traditional Chinese Medicine Terminology (2004)") 5 English name
oyster shell ("Traditional Chinese Medicine Terminology (2004)") 6 Oyster Alias
Haul shell, sea oyster shell, left shell, left oyster, oyster clam[2].
Oyster yellow, oyster white, sea oyster, green oyster, raw oyster, clam, oyster clam 7 sources
Oyster is Ostrea gigas Thunb. or Dalian Bay. Oyster O. talienwhanensis Crosse and other shells[2].
Oysters are the shells of Ostrea gigas Thunberg, Ostrea talienwhanensis Crosse, or Ostrea rivularis Gould [1]. 8 Origin
Oysters are produced in Shandong, Jiangsu, Fujian, Guangdong, Zhejiang, Hebei, Liaoning and other places [2]. 9 Meridian distribution of nature and flavor
Oyster is salty, astringent, and cool in nature; it enters the liver and kidney meridians [2]. 10 Efficacy and Indications
Raw oysters have the effects of calming the liver and subduing yang, calming the nerves, softening hardness and dispersing stagnation. Treat dizziness, tinnitus, epilepsy, convulsions, palpitations, insomnia, scrofula, galls, and lumps. It should be fried first if used raw. [2]
Burning oysters has the effect of reducing astringency and making acid. Treat spontaneous sweating, night sweats, spermatorrhea, metrorrhagia, diarrhea, vaginal discharge, and hyperacidity. Decoct and take: 15~30g. [2] 11 Chemical composition
Oysters mainly contain calcium carbonate, calcium phosphate and calcium sulfate, as well as magnesium, lead, silicon, iron oxide and organic matter [2]. 12 Pharmacological effects
Oyster extract can enhance immune function, resist experimental gastric ulcer, and has local anesthesia and sedative effects [2].
Calcium salt has antacid, mild sedative and anti-inflammatory effects [2]. 13 The Edible Value of Oysters
Oysters grow in warm and tropical oceans, and are most famous for being produced along the coast of France. The shape of the oyster shell is extremely irregular. The left shell (lower shell) is larger and concave, and it is attached to other objects. The right shell (upper shell) is smaller and smooth, covering it like a lid. The shells are gray, purple, brown and other colors.
The oyster meat is tender and has a prominent umami flavor, with a fishy smell and a unique taste. It can be made into soup, brine, roasted, soft-fried, canned, or processed into oysters, dried oysters, and oyster sauce. 13.1 Tips for using oysters
About 50 grams each time 13.2 Nutritional value of oysters
1. Oyster extract can significantly inhibit platelet aggregation and can reduce blood lipids and blood TXA2 in patients with hyperlipidemia. content, which is beneficial to the secretion and utilization of insulin, and can also increase the sensitivity of malignant tumor cells to radiation and inhibit their growth;
2. The abundant taurine contained in oysters has obvious protective effects. It has a choleretic effect on the liver and is also a good medicine for preventing and treating intrahepatic cholestasis during pregnancy;
3. The rich trace elements and glycogen contained in it can promote the growth and development of the fetus, correct anemia in pregnant women, and be beneficial to pregnant women. It is good for physical recovery;
4. Oysters are the best food to supplement calcium. They are rich in phosphorus. Since calcium needs the help of phosphorus when it is absorbed into the body, it is conducive to the absorption of calcium; < /p>
6. The protein contained in oysters contains a variety of excellent amino acids. These amino acids have detoxification effects and can remove toxic substances from the body. The aminoethanesulfonic acid in them also has the effect of lowering blood cholesterol concentration. Therefore, arteriosclerosis can be prevented. 13.3 Selection of oysters
Identify high-quality oysters: high-quality oysters are complete and firm, with no sand or broken shells on the surface. The meat is golden yellow, smooth, fat, and dry; the body shape is basically complete, relatively thin, and the color is good. Reddish yellow with a hint of black is the second best. 13.4 Suitable people for oysters
The general population can eat
1. Suitable for children with weak constitution, hilar lymph node tuberculosis, cervical lymph node tuberculosis, scrofula, yin deficiency, dysphoria, insomnia, and restlessness , cancer and after radiotherapy and chemotherapy; it is a rare anti-cancer seafood, suitable as a beauty food; suitable for people with diabetes, Sjogren's syndrome, hypertension, arteriosclerosis, and hyperlipidemia; women It is suitable for consumption during menopausal syndrome and pregnancy;
2. People with acute and chronic skin diseases should not eat it; those with spleen and stomach deficiency, synovial fluid, chronic diarrhea, and loose stools should not eat more.
13.5 Therapeutic effects of oysters
Oysters are sweet, salty, and neutral in nature; they return to the liver, heart, and kidney meridians;
They have the functions of nourishing yin, nourishing blood, nourishing the five internal organs, activating blood circulation, and replenishing muscles, etc. effect.
1. Replenish yin and subdue yang. Used for irritability caused by yin deficiency and yang hyperactivity. Insomnia, dizziness and headache, tinnitus, hot flashes and night sweats.
2. Convergence and firmness. Treats constipation, ejaculation, and spermatorrhea.
3. Soften and disperse hard knots. It can treat swelling, masses, and phlegm-fire scrofula. 13.6 Foods that are incompatible with oysters
Oyster meat should not be eaten with sugar. 14 Oyster poisoning
Oysters are members of the family Oysteridae, and their shells are used for medicinal purposes. [3] 14.1 Adverse reaction mechanism
The toxins contained in oysters may be caused by neurotoxins contained in a flagellar plant that they eat. This toxin can cause paralysis of the respiratory center and paralysis of peripheral sensory nerves and motor nerve endings. Some may also cause allergic reactions and toxic reactions after taking them. [3] 14.2 Clinical manifestations
Nausea, vomiting, abdominal pain, diarrhea, urticaria, erythema, eyelid swelling, laryngeal edema, etc., followed by breathing difficulties, mydriasis, dizziness, staggering gait and Feeling of weakness, death can occur within hours due to paralysis of the myocardium and respiratory muscles. [3] 14.3 Treatment
The key points in the treatment of oyster poisoning are [3]:
1. Traditional Chinese medicine: 30g of licorice, 60g of mung beans, 9g of tea, decoction in water and take it to detoxify.
2. Detoxification? In the early stage, vomiting, gastric lavage, and catharsis should be induced; fluids should be replenished to maintain electrolyte balance and promote excretion.
3. Symptomatic treatment? For example, use nicoximide, lobelia, vitamins B1, B6, B12, diphenhydramine, etc. 15 Pharmacopoeial standards for oysters 15.1 Product name
Oyster
Muli
OSTREAE CONCHA 15.2 Source
This product is the long oyster Ostrea of ??the family Oysteridae. The shells of gigas Thunberg, Dalian Bay oyster Ostrea talienwhanensis Crosse or Omi oyster Ostrea rivularis Gould. It can be caught all year round, the meat removed, washed and dried. 15.3 Characteristics
The long oyster is in the shape of a long sheet, with dorsal and ventral edges almost parallel, 10 to 50cm long and 4 to 15cm high. The right shell is smaller, the scales are thick and arranged in layers or lamellar patterns. The outer surface of the shell is almost flat or has several depressions, and is lavender, off-white or yellowish brown; the inner surface is porcelain white, with no small teeth on both sides of the top of the shell. The left shell has a deep depression, the scales are thicker than the right shell, and the attachment surface on the top of the shell is smaller. Hard, layered cross-section, white. The smell is slight and the taste is slightly salty. 15.3.1 Dakui Bay oyster
It is triangular in shape, with a figure-eight dorsal and ventral edge. The outer surface of the right shell is light yellow, with loose concentric scales, the scales are undulating, and the inner surface is white. The left shell has thick concentric scales, with several obvious ribs radiating from the top of the shell. The inner surface is concave and box-shaped, with a small hinge surface. 15.3.2 Omi oyster
Round, oval or triangular in shape. The outer surface of the right shell is slightly uneven, with gray, purple, brown, yellow and other colors, and is surrounded by concentric scales. The scales in juveniles are thin and brittle. After years of growth, the scales are layered on top of each other. The inner surface is white, with some lavender edges. 15.4 Content determination
Take about 0.15g of the fine powder of this product, weigh it accurately, put it in an Erlenmeyer flask, add 10ml of dilute hydrochloric acid, heat to dissolve, add 20ml of water and 1 drop of methyl red indicator solution, drop Add 10% potassium hydroxide solution until the solution turns yellow, continue to add 10 ml more, add a small amount of calcein indicator, and titrate with disodium ethylenediaminetetraacetate titrant (0.05mol/L) until the yellow-green fluorescence of the solution disappears and turns orange. . Each 1ml of disodium ethylenediaminetetraacetate titrant (0.05mol/L) is equivalent to 5.004mg of calcium carbonate (CaC03).
This product contains calcium carbonate (CaC03) not less than 94.0%. 15.5 Oyster slices 15.5.1 Preparation 15.5.1.1 Oysters
Wash, dry and crush.
This product is in irregular pieces. White. Hard in texture, layered in cross-section. The smell is slight and the taste is slightly salty. 15.5.1.1.1 Content determination
Same as medicinal materials. 15.5.1.2 Calcined oysters
Clean the oysters and roast them until crispy using the lighting method (Appendix II D of Pharmacopoeia 1, 2010 Edition).
This product is in the form of irregular pieces or faded powder. off-white. The texture is crispy and the cross section is layered. 15.5.1.2.1 Content determination
Same as medicinal materials. 15.5.2 Nature, flavor and meridians
Salty, slightly cold. Returns to the liver, gallbladder, and kidney meridians. 15.5.3 Functions and Indications
It calms the nerves, subdues yang and replenishes yin, softens and resolves stagnation. It is used for palpitation, insomnia, dizziness and tinnitus, scrofula and phlegm core, and purpura and lumps. Calcined oysters are astringent and astringent, antacid and relieve pain. It is used for spontaneous sweating, night sweats, spermatorrhea and vaginal discharge, metrorrhagia, stomachache and acid swallowing. 15.5.4 Usage and dosage
9~30g, fry first. 15.5.5 Storage
Store in a dry place. 15.6 Source
"The Pharmacopoeia of the People's Republic of China" 2010 Edition 16