Key Points for Identifying Huang Lian☝
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Huang Lian is the dried rhizome of the Ranunculaceae plant Huang Lian, Coptis chinensis Franch., Coptis deltoidea C.Y.Cheng et Hsiao, or Coptis teeta Wall. The above three types are commonly referred to as “Wei Lian”, “Ya Lian”, and “Yun Lian”. It is harvested in autumn, with the fibrous roots and soil removed, dried, and any remaining fibrous roots knocked off.
【Properties and Channels】 Bitter, cold. Enters the Heart, Spleen, Stomach, Liver, Gallbladder, and Large Intestine meridians.
【Functions and Indications】 Clears heat and dries dampness, drains fire and detoxifies. Used for damp-heat obstruction, vomiting with sour regurgitation, dysentery, jaundice, high fever with delirium, excess heart fire, irritability and insomnia, palpitations, blood heat with vomiting or nosebleeds, red eyes, toothache, diabetes, and carbuncles; externally used for eczema, wet sores, and purulent ear discharge. Jiu Huang Lian is effective in clearing heat from the upper jiao, used for red eyes and oral ulcers. Jiang Huang Lian clears the stomach and stops vomiting, used for cold-heat counterflow and damp-heat obstruction with fullness and vomiting. Yu Huang Lian soothes the liver and stomach, stopping vomiting, used for liver-stomach disharmony with sour regurgitation.
Original Plant:
Herb Material/Herbal Slices:
Related Terms
Wei Lian — Dried rhizome from the Ranunculaceae plant Huang Lian Coptis chinensis Franch., commonly referred to as “Wei Lian”.
Ya Lian — Dried rhizome from the Ranunculaceae plant Coptis deltoidea C.Y.Cheng et Hsiao, commonly referred to as “Ya Lian”.
Yun Lian — Dried rhizome from the Ranunculaceae plant Coptis teeta Wall., commonly referred to as “Yun Lian”. Ji Zhua Lian — Dried rhizome from the Ranunculaceae plant Huang Lian Coptis chinensis Franch., shaped like a chicken’s foot, commonly referred to as “Ji Zhua Lian”. Dan Zhi Lian — Dried rhizome from the Ranunculaceae plant Huang Lian Coptis chinensis Franch., processed by separating the bundled rhizomes into single branches, commonly referred to as “Dan Zhi Lian”.Jiao Hu — Refers to Huang Lian rhizomes that are smooth like the nodes of a stem. Jiao Ku — Refers to Huang Lian herb that has become blackened and charred due to improper processing. Piao Zhi — Refers to the loose surface skin of Huang Lian rhizomes.
Specifications and Grades:
According to different processing methods and morphological characteristics, Huang Lian (Wei Lian) herb material is divided into “Dan Zhi Lian” and “Ji Zhua Lian” specifications. Under each specification, grades are determined based on the robustness, diameter, presence of “Piao Zhi”, and length of Huang Lian.
| Note: Although Huang Lian herb material has three sources: Huang Lian, Coptis deltoidea, and Coptis teeta, the commercial products are referred to as “Wei Lian”, “Ya Lian”, and “Yun Lian”. However, currently, the market predominantly features “Wei Lian” as the mainstream product, with “Ya Lian” products rarely seen. Although some herbal markets may sell products claimed to be “Ya Lian”, they have been tested and found to be “Wei Lian” “Dan Zhi Lian” (the cross-section of “Wei Lian” only has stone cells in the skin, while “Ya Lian” has stone cells in both the skin and pith); “Yun Lian” is cultivated in areas like Fugong and Tengchong in Yunnan, but the products are mostly whole plants, and wild Yun Lian is a protected species, thus the specifications and grading standards for this product are only established for “Wei Lian”. Huang Lian is traditionally considered best when it is robust, solid, without “Piao Zhi”, and has a cross-section that is golden yellow or orange-yellow. This is mainly because the alkaloids such as berberine, palmatine, and coptisine are found in higher concentrations in the skin and pith, while the wood part has the lowest content. Therefore, robust Huang Lian with no “Piao Zhi” has a larger proportion of skin and pith, resulting in higher alkaloid content and better quality; whereas thin or “Piao Zhi” Huang Lian has a smaller proportion of skin and pith, resulting in lower alkaloid content and poorer quality. There have been instances of Huang Lian herb material that has been extracted, with the main difference being that the cross-section of the wood part is pale, grayish-white, while the skin and pith are gray-black, with a milder bitter taste. Therefore, the standards specify that the skin should be orange-red or dark brown, the wood part should be bright yellow or orange-yellow, and the taste should be extremely bitter. “Ji Zhua Lian” may retain more fibrous roots and soil impurities if not processed adequately, but the total weight does not exceed the standards set by the Chinese Pharmacopoeia. |
Herb Material Requirements:
Should be free of discoloration; no insect damage; impurities less than 3%.
Different Specification Grades of Herb Material:
A, First Grade; B, Second Grade; Single Branch Huang Lian herb material
A, First Grade; B, Second Grade; Ji Zhua Lian herb material
A, First Grade (wood part orange-yellow, pith red-brown); B, Second Grade (wood part bright yellow, pith brown).
Cross-section of Wei Lian herb material
Color comparison card for Wei Lian herb material
Overview:
Huang Lian is a commonly used herb in China, with a long history of application and cultivation. The name Huang Lian first appeared in the text Fan Zi Ji Ran (202 BC – 9 AD): “Huang Lian comes from Shu County, and the robust and solid ones are the best.” This reflects the early stage of the medicinal herb market forming in the Western Han Dynasty, as well as the characteristics of quality standards and regional specialties. Based on resource surveys and the characteristics of the herb, the Huang Lian from Shu County is likely to refer to both Coptis deltoidea and Coptis chinensis. Historically, the main production area of Huang Lian was Sichuan, with “robust and solid” being the quality standard. The Shen Nong Ben Cao Jing, written during the Eastern Han Dynasty, classified Huang Lian as a superior herb, stating: “Huang Lian, bitter and cold. It is used for heat in the eyes, eye injuries, tears, brightening the eyes, intestinal dysentery, abdominal pain, diarrhea, and swelling and pain in women’s private parts. Long-term use prevents forgetfulness. Also known as Wang Lian. Grows in mountain valleys.” This succinctly summarizes its properties, functions, and clinical applications, indicating its widespread use at that time. The Ming Yi Bie Lu (circa 3rd century AD) recorded: “Huang Lian grows in Wuyang, Shu County, and the south of Taishan.” This indicates that Huang Lian was also distributed in the Chongqing area, and the understanding of Huang Lian at that time was more based on folk medicinal experiences, possibly including various morphologically similar Coptis species. The Ben Cao Jing Ji Zhu from the Liang Dynasty states: “The ones from the west are lighter in color and less robust than those from the east, with the best quality from Xin’an County.” This indicates that during that time, the Jinhua area in Zhejiang also had Huang Lian, but the quality from Xin’an was considered the best. The Xin Xiu Ben Cao from the Tang Dynasty states: “The Huang Lian from Shu is coarse and large, with an extremely bitter taste, best for treating thirst. The Jiangdong ones are bead-like and very effective for treating dysentery.” This shows that Huang Lian was also distributed in Hunan during the Tang Dynasty, and it was believed that the quality from Hunan was the best. The Zheng Lei Ben Cao from the Song Dynasty states: “Xiao Bing said: The best comes from Xuanzhou, and there are also good ones from Dongyang, Shezhou, and Chuzhou.” This indicates that Xuanzhou in Anhui was a major producer, and it was the first to mention that Huang Lian from Xuanzhou was the best. Xuanzhou Huang Lian continued to be recognized as a regional specialty until the end of the Qing Dynasty. The Tujing Ben Cao from the Song Dynasty states: “Huang Lian grows in Wuyang, Shu County, Taishan, and now also in Jiang, Hu, Jing, and Kuizhou, with the best being the robust ones from Xuanzhou.” This indicates that during the Song Dynasty, Huang Lian was distributed in various regions including Jiangxi, Zhejiang, Chongqing, and Hubei, with Xuanzhou Huang Lian being the best. The Ben Cao Gang Mu from the Ming Dynasty states: “Baosheng said: The Jiangdong ones are bead-like; the ones from Shu are not bead-like.” The Ben Cao Gang Mu by Li Shizhen states: “Huang Lian, according to Li Dong’s herbal text from the late Han Dynasty, only the robust ones from Shu County are considered good. During the Tang Dynasty, those from Li County were considered the best. Now, although both Wu and Shu have them, the best are from Ya’an and Meizhou.” This indicates that the main production area of Huang Lian changed over different eras. The Ben Cao Cheng Ya Ban Ge from the late Ming Dynasty states: “In the Han Dynasty, the best came from Shu; in the Tang Dynasty, from Li; now the best comes from Ya’an and Meizhou.” This indicates that during the Western Han Dynasty, the main production area was Sichuan, during the Tang Dynasty it was Hunan, and during the Ming Dynasty it was Ya’an and Emei. The Ben Jing Feng Yuan from the Qing Dynasty states: “The ones from the middle of Sichuan are hollow, with the correct yellow color, and those that are cut open and divided into sections are the best, while those from Yunnan are of lesser quality.” This indicates that Huang Lian is produced in Yunnan, Japan, and other places, but the quality is inferior, with Sichuan being the best. During the Republic of China, the Yao Wu Chu Chan Bian states: “The Huang Lian from Sichuan is known as Chuan Huang Lian, produced in Ya’an and Emei Mountain. It is newly harvested in autumn. The Huang Lian from Yunnan is known as Yun Lian, produced in Guchong County. The Huang Lian known as Xi Lian comes from Wanzhou, Sichuan.” This indicates that Huang Lian is recognized as a regional specialty from Sichuan, with Ya Lian primarily produced in Ya’an, Sichuan, and Yun Lian primarily produced in Yunnan, forming the basic varieties of Huang Lian. The production areas of Huang Lian are distributed from west to east across Sichuan, Chongqing, Guizhou, Shaanxi, Hunan, Hubei, Anhui, Jiangsu, and Zhejiang. The regional specialties have changed over time due to economic fluctuations, with “Chuan Huang Lian” and “Xuan Huang Lian” being the most famous regional specialties historically. Due to the deepening of imperialist invasions and divisions in China from the late Qing to the Republic of China, the areas of Zhejiang and Anhui increased their openness, leading to a decline in agriculture and a trend of transitioning from agriculture to commerce, resulting in the gradual decline and disappearance of Xuan Huang Lian, becoming a part of history. Currently, the main production areas of Huang Lian are Ya’an and Emei in Sichuan, Shizhu in Chongqing, and Enshi and Zhuxi in Hubei. The yield of Yun Lian is very low, mainly concentrated in Fugong, Gongshan, Lushui, and Tengchong in Yunnan.
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In the Spring and Autumn period, Fan Zi Ji Ran: “Huang Lian comes from Shu County, and the robust and solid ones are the best.”In the Tang Dynasty, Xin Xiu Ben Cao: “Huang Lian, the ones from Shu are coarse and large, with an extremely bitter taste, best for treating thirst; the Jiangdong ones are bead-like and very effective for treating dysentery.”In the Song Dynasty, Zheng Lei Ben Cao: “Now, the best ones are those from Xuanzhou, and there are also good ones from Dongyang, Shezhou, and Chuzhou.”In the Ming Dynasty, Ben Cao Gang Mu: “Baosheng said: The Jiangdong ones are bead-like; the ones from Shu are not bead-like.” Li Shizhen stated: “Huang Lian, according to Li Dong’s herbal text from the late Han Dynasty, only the robust ones from Shu County are considered good. During the Tang Dynasty, those from Li County were considered the best. Now, although both Wu and Shu have them, the best are from Ya’an and Meizhou.”In the late Ming Dynasty, Ben Cao Cheng Ya Ban Ge: “In the Han Dynasty, the best came from Shu; in the Tang Dynasty, from Li; now the best comes from Ya’an and Meizhou.”In the Qing Dynasty, Ben Jing Feng Yuan: “The ones from the middle of Sichuan are hollow, with the correct yellow color, and those that are cut open and divided into sections are the best.”In the Chinese Pharmacopoeia 1963 edition, “The best ones are those that are robust, bead-like, heavy, and have a red-yellow cross-section.”In the Chinese Pharmacopoeia 1977 edition, “The best ones are those that are robust, solid, and have a red-yellow cross-section.”In Common Chinese Medicinal Herbs (1995, China Medicinal Herb Company): “Huang Lian (according to quality) is divided into 3 categories and 6 grades.”In Chinese Medicinal Herb Production and Sales (2007 edition), “The best ones are those that are robust, solid, bead-like or chicken-foot shaped, with a clean surface, no hairs or fibrous roots, and a red-yellow cross-section.”In summary, throughout history, the classification of Huang Lian’s specifications and grades emphasizes the quality of the production area, with Chuan Huang Lian being recognized as the regional specialty, and based on this, combined with characteristics such as the thickness, weight, solidity, and cross-section color of the rhizome, evaluations have been made. This provides a basis for establishing the specifications and grading standards for Huang Lian (Wei Lian) products.
References:
1、《Color Illustrated Guide to Medicinal Herbs and Original Plants of the People’s Republic of China
2、《Pharmacopoeia of the People’s Republic of China》 2015 edition, part one
3、Chinese Association of Traditional Chinese Medicine
