Introduction of Dan Dou Chi:Semen Sojae Preparatum or Fermented Soybean.

TCM Herbalism:Medicinals and Classifications. ✵The article gives records of the herb Fermented Soybean, its English name, Latin name, property and flavor, its botanical source one plant species, ①.Glycine max (L.) Merr., with a detailed introduction to the botanical features of this plant, the growth characteristics, and ecological environment of this plant, the features of the herb Fermented Soybean, its pharmacological actions, medicinal efficacy, and administration guide.

Semen Sojae Preparatum(Fermented Soybean).

Fermented Soybean:herb photo Pin Yin Name: Dàn Dòu Chǐ.
 English Name: Fermented Soybean.
 Latin Name: Semen Sojae Preparatum.
 Property and flavor: neutral in nature, bitter, pungent.

 Brief introduction: The herb Semen Sojae Preparatum is the fermented preparation of the ripe seed of Glycine max (L.) Merr., used in the early stage of febrile diseases to relieve exterior syndromes and in the late stage to relieve fidgetiness and insomnia. The herb is commonly known as Semen Sojae Preparatum, Fermented Soybean, Dàn Dòu Chǐ.

 Botanical source: The herb Semen Sojae Preparatum (Fermented Soybean) is the fermented preparation of the ripe seed of Glycine max (L.) Merr., it is a plant of the Glycine Willd. Genus, the Leguminosae family (Fabaceae, legume, pea family) of the Rosales order. It is also known as Soybean.

 Herbal classic book defined the herb Semen Sojae Preparatum (Fermented Soybean) as the fermented preparation of the ripe seed of :(1).Glycine max (L.) Merr. This commonly used species is introduced:

(1).Glycine max (L.) Merr.

 Glycine max L.Merr.:green plant with pods Botanical description: The plant, Glycine max (L.) Merr is also known as Phaseolus max L. It is commonly known as soy. An annual and upright herb, the plant grows up to 60~180 cm tall. Stems are stout, densely covered with brown long hirsute, petioles are long, and densely covered with yellow hirsute; the stipules are small and lanceolate; trifoliolate leaves and terminal leaflets are rhomboid ovate, 7~13 cm long, 3~6 cm wide, the apex is acuminate, the base is broadly cuneate or rounded, both surfaces are white villous, lateral leaflets are smaller, obliquely ovate; Leaf axis and petiolule are densely yellow hirsute.

 Racemes are axillary; bracts and bracteoles are lanceolate, piliferous; calyx is campanulate (bell-shaped), 5 calyx teeth, lanceolate, lower 1 tooth is longest, all densely white villous; corolla is small, white or mauve (lilac), slightly longer than calyx; the apex of vexilla (vexil) is slightly concave, petals have 1 ear, tropis (keel pelals) are falciform; 10 stamens, disomic; ovary is linear, piliferous.

 Pods are banded oblong, slightly curved, pendulous, yellow-green, densely covered with yellow hirsute. 2~5 seeds, yellow-green or black, ovate to subsphaeroidal, about 1 cm long. Its flowering period is from June to July, and the fruiting period is from August to October.

 Glycine max L.Merr.:dried plant with pods Ecological environment: The plant is widely distributed and cultivated throughout China and many other areas of the world.

 Trait identification: the bean is elliptic, slightly flat, 0.6~1 cm long and 0.5~0.7 cm in diameter. The surface is black, wrinkled uneven, and dull, one side has a brown stripe kind of navel, bead hole is not obvious. 2 cotyledons, thickened. Soft, cross-section is brown and black. Smells slight, and tastes lightly sweet. The herb of a better grade is large, full and dark grain.

 Growth characteristics: The plant requires plenty of sunlight, and sufficient nitrogen, phosphorus, and potassium. Soybean seeds germinate only when water absorption reaches 5%, soil moisture must be sufficient when sowing, and field moisture content cannot be less than 60%.

 Characters of herbs: The herb Fermented Soybean is elliptical, slightly flat, 0.6~1 cm long, and 0.5~0.7 cm in diameter. The surface is black, slightly shiny, sometimes vertically wrinkled and uneven, and there is a long oval hilum on one side. The seed coat (testa) is thin, the internal surface is gray-yellow, removed the seed coat, there are two 2 cotyledons, yellow-green, thick, and succulent. The texture of the herb is slightly soft or brittle (crisp), and the fracture surface (the cross-section) is brown-black. The smell is aromatic, and the taste is slightly sweet.

 Pharmacological actions: ①.Lipid-lowering effect; ②.Anti-tumor effect.

 Medicinal efficacy: Relieving exterior syndrome, relieving restlessness, relieve stagnant heat, indicated for the treatment of cold, headache of cold and heat, irritable and chest tightness, dysphoria, and lack of sleep.

 Administration of Semen Sojae Preparatum (Dàn Dòu Chǐ): 
Reference: Administration Guide of Semen Sojae Preparatum (Dàn Dòu Chǐ)
TCM Books: ①.Internally: 6~12 grams; ②.2~4 qian (about 6~12 grams), water decoction; prepare to finely ground herb powder and prepared to pill. Externally: mashed and apply stick or stir-bake to brown and prepare to ground herb powder, apply stick; ③.5~15 grams, water decoction, or prepare to pill. Externally: proper amount, mashed and apply stick, or stir-bake to brown, prepare to finely ground herb powder and apply stick.




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