Key points and methods of identifying Angelica sinensis

　　Origin and distribution

　　Mainly produced in Minxian, Wudu, Dangchang, Wenxian, Lixian, Wushan and other places in Gansu. In addition, there are also productions in Yunnan and Hubei.

　　Key points for identification

　　The main difference between Angelica sinensis and Angelica sinensis is: the head of the root of Angelica sinensis is composed of more than two reed heads, and the overall shape is thicker and longer than Angelica sinensis. It has a slight smell of Angelica sinensis when semi-dry, but the smell is weak after drying. Can be distinguished.

　　The counterfeit Xing'an Angelica looks like Duhuo, has turbid air, and lacks the unique aroma of Angelicae, making it easy to identify.

　　Quick identification

　　Whole Angelicae: The root is cylindrical or almost square-shaped, with several branches at the lower part, and the total length is 15-25cm. The surface is light yellowish brown, with longitudinal wrinkles and long transverse lenticels. It is hard in texture, easy to absorb moisture and become soft. The section is yellowish white, the bark is thick, with fissures and brown dot-like secretory cavities, the wood is lighter in color, and the cambium ring is yellowish brown. The aroma is fresh and fragrant, and the taste is sweet, pungent and slightly bitter.

　　Guitou: also called Hutou. It is the main root of Angelica sinensis, which is oblong or fist-shaped. The surface is yellowish-white (mostly hitting the outer skin) to off-white. The broken flour is white to yellow-white, rich in powdery properties, aromatic, and tastes sweet and slightly bitter.

　　The best quality of Angelica sinensis are those with fat and long roots, strong branching roots, yellowish-brown surface, white when broken (commonly known as pink), and sweet and pungent smell.