Dried tangerine peel is a name for a traditional Chinese medicine. It is the dried, mature peel of Citrus reticulata Blanco and its cultivated varieties, plants belonging to the genus Citrus in the Rutaceae family. It has the effects of regulating qi and strengthening the spleen, as well as drying dampness and resolving phlegm. It is primarily used to treat conditions such as spleen-stomach qi stagnation, vomiting, hiccups, damp phlegm, coughs caused by cold phlegm, and chest pain.
Dried Tangerine Peel
Dried tangerine peel is a name for a traditional Chinese medicine. It is the dried, mature peel of Citrus reticulata Blanco and its cultivated varieties, plants belonging to the genus Citrus in the Rutaceae family. It has the effects of regulating qi and strengthening the spleen, as well as drying dampness and resolving phlegm. It is primarily used to treat conditions such as spleen-stomach qi stagnation, vomiting, hiccups, damp phlegm, coughs caused by cold phlegm, and chest pain.
Chinese Name : 陈皮
Latin Name : Citri Reticulatae Pericarpium
Aliases : Citrus Peel, Gui Lao, Yellow Citrus Peel, Red Peel, Orange Peel, Guang Citrus Peel
Authentic Producing Area : Guangdong, Fujian, Sichuan, Zhejiang, Jiangxi
Nature, Flavor & Meridian Tropism : Pungent and bitter in taste; warm in nature; enters the Spleen and Lung meridians
Benefits & Efficacy
Benefits
Regulates qi and strengthens the spleen; dries dampness and transforms phlegm.
Indications
Indicated for conditions of qi stagnation in the spleen and stomach, vomiting, hiccups, damp phlegm, cough due to cold phlegm, and chest pain (Xiongbi), etc.
Usage and Dosage
Internal use: Decocted as a soup, 3–10 g; or incorporated into pills or powders.
Precautions
1. Chenpi is bitter, drying, and warm in nature; it can easily deplete body fluids and promote heat. Use with caution in cases of a red tongue with scant saliva, internal excess heat, yin deficiency with dry cough, as well as hemoptysis or hematemesis. 2. Should not be used concurrently with monoamine oxidase inhibitors such as furazolidone, as this may cause an “amine toxicity reaction.” 3. Should not be used concurrently with alpha-receptor blockers such as phentolamine, tolazoline, or phenoxybenzamine, as these drugs may block the blood pressure-raising effect of dried tangerine peel. 4. Should not be used concurrently with cardiac glycosides such as digoxin, as it may enhance the effects and toxicity of these glycosides. 5. It should not be used in combination with certain Western pharmaceutical preparations such as calcium carbonate, magnesium sulfate, ferrous sulfate, aluminum hydroxide, and bismuth carbonate. The flavonoids in dried tangerine peel can form complexes with these drugs, affecting their absorption. 6. Avoid foods that are raw, cold, greasy, or prone to producing phlegm.
Chemical Constituents
Dried tangerine peel contains chuanchenpine, naringin, neohesperidin, hesperidin, dihydrochuanchenpine, p-hydroxyfurane, and other flavonoid compounds. The essential oil content of dried tangerine peel is 1.5%–2.0%, while that of Guangdong dried tangerine peel is 1.2%–3.2%; its components include α-thujene, limonene, and others.
Pharmacological Actions
Dried tangerine peel has effects such as regulating gastrointestinal function, lowering blood lipids, protecting the liver, improving cardiovascular function, combating allergies, preventing pulmonary fibrosis, alleviating depression, and lowering blood sugar.
Relevant Discussions
1. *Shennong’s Classic of Materia Medica*: “It treats heat in the chest, counterflow of qi, and aids in the digestion of food and water; long-term use eliminates foul odors and descends qi.”
2. *Compendium of Materia Medica*: “It treats vomiting, regurgitation, stomach discomfort, occasional vomiting of clear fluid, phlegm-induced fullness, cough, malaria, constipation, and breast abscesses in women. When added to food, it neutralizes the toxicity of fish.” “Its treatment of a hundred diseases generally relies on its ability to regulate qi and dry dampness. When combined with tonics, it tonifies; when combined with purgatives, it purges; when combined with ascending herbs, it ascends; when combined with descending herbs, it descends.”
Applications
Clinical Applications
1. To treat cold-dampness in the middle jiao with qi stagnation of the spleen and stomach, manifested as epigastric and abdominal distension and pain, nausea, vomiting, and diarrhea, it is often used in combination with Atractylodes lancea and Magnolia officinalis, as in the Pingwei Powder (from *Formulas of the Bureau of Harmonious Preparations*).
2. To treat food stagnation and qi stagnation, manifested as epigastric and abdominal distension and pain, it can be combined with Hawthorn and Shenqu, as in the Baohe Pills (from *Danxi’s Heart Methods*).
3. To treat abdominal pain, vomiting, and loose stools caused by external invasion of wind-cold combined with internal dampness stagnation, it can be combined with Huoxiang and Suye, as in the Huoxiang Zhengqi Powder (from *Heji Jufang*).
4. To treat spleen deficiency with qi stagnation—manifesting as abdominal pain relieved by pressure, loss of appetite, postprandial abdominal distension, loose stools, and a pale tongue—it can be combined with Dangshen, Baizhu, and Fuling, as in Yigong San (from *Direct Decisions on Pediatric Medicines and Syndromes*).
5. For severe spleen-stomach qi stagnation with intense epigastric and abdominal distension and pain, it is often combined with Mu Xiang and Zhi Shi to enhance its ability to regulate qi and relieve pain.
6. For vomiting and hiccups, it is commonly combined with Sheng Jiang, Zhu Ru, and Da Zao, as in the Ju Pi Zhu Ru Decoction (*Jin Gui Yao Lue*).
7. To treat cold in the spleen and stomach with unceasing vomiting, it may be combined with Ginger and Licorice, as in the Ginger and Tangerine Peel Decoction (from *The Essential Book for Nurturing Children*).
8. To treat cough due to damp phlegm, it is often used in combination with Pinellia and Poria, as in the Er Chen Decoction (from *Formulas of the Bureau of Harmonious Medicines*);For treating coughs caused by cold phlegm, it is often combined with Dried Ginger, Asarum, Schisandra, and others, such as the Poria, Licorice, Schisandra, Ginger, and Asarum Decoction (from *Treatise on Cold Damage*); for cases where spleen deficiency impairs transport and transformation, leading to damp phlegm invading the lungs, it can be combined with Codonopsis and Atractylodes, such as the Six Gentlemen Decoction (from *The Correct Transmission of Medicine*).
9. To treat chest obstruction (xiongbi)—characterized by chest tightness and shortness of breath—it can be combined with Zhi Shi and fresh ginger, as in the Ju Pi Zhi Shi Sheng Jiang Decoction (*Jin Gui Yao Lue*).
Related Compatibility
1. Dried Tangerine Peel Combined with Pinellia: Dried tangerine peel is pungent and bitter in taste and warm in nature; it regulates qi, strengthens the spleen, dries dampness, and resolves phlegm. Pinellia is pungent in taste and warm in nature; it dries dampness, resolves phlegm, descends rebellious qi, and stops vomiting. When these two herbs are combined, dried tangerine peel, aided by pinellia, clears phlegm and naturally descends qi, with a particularly pronounced effect in regulating qi and harmonizing the stomach; pinellia, aided by dried tangerine peel, descends qi and clears phlegm, with an even more potent effect in resolving phlegm.When used in combination, these two herbs exhibit remarkable effects in regulating qi, strengthening the spleen, subduing counterflow, stopping vomiting, drying dampness, and resolving phlegm.
2. Chenpi Combined with Ren Shen: Chenpi has a pungent and bitter taste and a warm nature; it regulates qi, strengthens the spleen, dries dampness, and resolves phlegm. Ren Shen has a sweet and slightly bitter taste and a neutral nature; it greatly tonifies original qi, tonifies the spleen and lungs, generates body fluids, calms the mind, and enhances mental clarity.When combined, these two herbs tonify qi and strengthen the spleen, regulate qi, and harmonize the stomach. They protect the spleen and stomach, promote digestion, and ensure that ginseng’s tonifying effects are effective without causing stagnation, thereby allowing its restorative properties to be fully realized. This combination is suitable for those with spleen-stomach deficiency complicated by qi stagnation.
3. Dried Tangerine Peel Combined with Zhi Shi: Dried tangerine peel has a pungent taste that disperses, thus opening the flow of qi; it has a bitter taste that drains, thus resolving phlegm; its nature is warm and neutral, and it excels at promoting free flow, thus regulating qi, harmonizing the middle burner, drying dampness, and resolving phlegm. Zhi Shi has a pungent, dispersing nature and a bitter, descending nature; it breaks up stagnant qi, eliminates food stagnation, resolves phlegm, and dispels mass.Dried tangerine peel has a predominantly ascending action with minimal descending action; Zhi Shi has a predominantly descending action with minimal ascending action. When combined, these two herbs—one ascending and one descending—directly connect the upper and lower parts of the body, mutually reinforcing and complementing each other. This enhances their ability to regulate qi, harmonize the middle burner, relieve distension, and alleviate pain. This combination is suitable for conditions such as weak spleen and stomach function, indigestion, qi dysfunction, and epigastric and abdominal distension and pain.
4. Chenpi Combined with Qingpi: Chenpi has a pungent, dispersing, ascending, and floating nature, primarily regulating the qi of the spleen and lungs; it excels at regulating qi, strengthening the stomach, drying dampness, and transforming phlegm. Qingpi is bitter and pungent with a warm nature; it sinks and descends, primarily regulating the qi of the liver and gallbladder, while also eliminating food stagnation and resolving stagnation.When combined, Qingpi regulates qi on the left while Chenpi regulates qi on the right; the left ascends and the right descends, harmonizing the ascending and descending movements to jointly achieve the effects of soothing the liver and harmonizing the stomach, regulating qi to relieve pain, and regulating the middle burner to relieve diaphragmatic discomfort. This combination is suitable for conditions such as liver qi stagnation, disharmony of stomach qi, distension and pain in the flanks, fullness and oppression in the chest and abdomen, and epigastric distension and pain.
5. Chenpi Combined with Cangzhu: Chenpi is bitter, pungent, and warm in nature, with the functions of regulating qi, strengthening the spleen, drying dampness, and transforming phlegm; Cangzhu is bitter, pungent, and warm in nature, drying dampness, strengthening the spleen, dispelling wind, dispersing cold, and improving vision. When combined, these two herbs enhance the effects of drying dampness, strengthening the spleen, regulating qi, and harmonizing the stomach. This combination is suitable for conditions such as damp-turbidity obstructing the middle burner, epigastric fullness with nausea and vomiting, poor appetite, and loose stools.
6. Dried Tangerine Peel Combined with Da Fu Pi: Dried tangerine peel is pungent and bitter in taste and warm in nature; it regulates qi, strengthens the spleen, and can dry dampness and transform phlegm. Because it “acts as a tonic when combined with tonic herbs and as a purgative when combined with purgative herbs,” when used with diuretic herbs, it promotes the flow of qi and facilitates diuresis; Da Fu Pi promotes the flow of qi, relieves epigastric fullness, promotes diuresis, and reduces swelling. When used together, they promote the flow of qi and relieve epigastric fullness; as qi flows, fluid also flows.Indicated for edema caused by qi stagnation and dampness obstruction, as well as difficulty urinating.
7. Dried Tangerine Peel Combined with Wood Fragrance: Dried tangerine peel is pungent, bitter, and warm in nature, with a fragrant aroma; it is a commonly used herb for regulating qi, strengthening the spleen, drying dampness, and resolving phlegm. Wood fragrance is pungent, bitter, and warm in nature, with a strong fragrance; it excels at regulating qi and relieving pain, and is often used for epigastric and abdominal distension or abdominal pain and diarrhea caused by impaired qi circulation.When combined, these two herbs work synergistically to enhance their effects in regulating qi, relieving epigastric and abdominal distension, stimulating appetite, and alleviating pain. Suitable for conditions such as spleen-stomach qi stagnation, epigastric and abdominal distension and pain, and reduced appetite.
8. Dried Tangerine Peel Combined with Amomum: Dried tangerine peel is pungent and bitter in taste, warm in nature, and aromatic; it regulates qi, strengthens the spleen, dries dampness, and transforms phlegm. Amomum is pungent and warm in nature, with a fragrant aroma; it regulates qi, transforms dampness, warms the middle burner to stop vomiting, and alleviates diarrhea.When used together, one dries and the other transforms, eliminating dampness and restoring spleen function. This combination is suitable for conditions such as reduced appetite and diarrhea caused by dampness obstructing the middle jiao and impaired spleen function, or belching—and in severe cases, vomiting—resulting from disharmony of stomach qi.
Medicinal Identification
1. Raw Chenpi and Roasted Chenpi: Raw Chenpi refers to aged tangerine peel. Clinically, it is used in its raw form when a stronger effect in drying dampness and resolving phlegm is needed; it is often used for coughs caused by damp phlegm and conditions of dampness obstructing the middle jiao. Roasted Chenpi removes its harsh, drying nature and excels at regulating qi; it is often used for spleen-stomach qi stagnation, epigastric and abdominal distension, or vomiting.
2. Dried Tangerine Peel and Green Tangerine Peel: Both can regulate qi in the middle jiao and strengthen the stomach, and are used for epigastric and abdominal distension and pain due to spleen-stomach qi stagnation, as well as undigested food accumulation. However, dried tangerine peel is pungent and warm but not overly harsh; its qi-regulating action is gentle, and it primarily enters the spleen and lung meridians. It excels at drying dampness and resolving phlegm, and is used for coughs with excessive phlegm caused by phlegm-fluid stagnation in the lung and stomach, as well as poor appetite, vomiting, diarrhea, chest tightness, and shortness of breath—conditions primarily involving spleen-lung qi stagnation.Qingpi has a more potent nature and a vigorous qi-regulating effect. Its bitter taste promotes downward drainage, and it primarily enters the Liver and Gallbladder meridians. It can soothe the Liver, disperse stagnant qi, resolve nodules, relieve pain, eliminate food accumulation, and resolve stagnation. It is primarily used to treat conditions such as breast distension or lumps due to Liver Qi stagnation, distension and pain in the flanks, hernia pain, abdominal pain caused by food accumulation, and masses or accumulations (zhengjia), with a focus on treating Liver-Stomach Qi stagnation.
Related Medicines
Qipi Pills, Buzhong Yqi Pills (oral liquid, compound), Compound Chuanbei Jing Tablets, Qingqi Huatan Pills, Xingsu Cough-Relief Granules (syrup, elixir, oral liquid).
Related Prescriptions
Pingwei San (from *Jianyao Jizhong Fang*), Tongxie Yaofang (from *Danxi Xinfang*), Yigong San (from *Xiao’er Yaozheng Zhijue*), Wendan Tang (from *Sanyin Fang*), Liujunzi Tang (from *Yixue Zhengchuan*).
Medicinal Diet Therapy
1. Braised Pork with Dried Tangerine Peel and Wood Fragrance
(1) Effects: Soothes the liver, relieves depression, and alleviates pain. Suitable for abdominal pain during pregnancy caused by qi stagnation.
(2) Ingredients: 3 g dried tangerine peel, 3 g wood fragrance, 200 g lean pork.
(3) Preparation: First, roast the dried tangerine peel and wood fragrance until crisp, then grind into a fine powder and set aside.Heat a small amount of cooking oil in a pan. Once hot, add the sliced pork and stir-fry briefly. Add an appropriate amount of water and simmer until cooked. Just before serving, add the dried tangerine peel and wood fragrant powder, along with salt, and stir well to combine.
(4) Usage: Serve as a side dish with meals; consume both the meat and the broth.
2. Dried Tangerine Peel Sweet Potatoes
(1) Effects: Relieves stomach discomfort and promotes bowel movements.
(2) Ingredients: Sweet potatoes and dried tangerine peel, in appropriate amounts.
(3) Preparation: Peel the sweet potatoes and cut them into 10-centimeter-long strips. Soak the strips in water to prevent the cut surfaces from discoloring. Place the drained sweet potato strips in a pot, then add dried tangerine peel, honey, and granulated sugar. Add enough water to cover the sweet potato strips, and simmer over low heat for 30–40 minutes, gently shaking the pot occasionally to prevent burning.Once the sweet potatoes are fully cooked and have cooled, transfer them to a serving dish.
(4) Usage: Serve as a side dish with meals.
3. Dried Tangerine Peel Congee
(1) Benefits: Regulates qi, warms the middle burner, and stabilizes the pregnancy. Treats cold stagnation and qi stagnation, as well as pregnancy-related vaginal bleeding caused by deficiency-cold, accompanied by fetal restlessness, abdominal pain, loose stools, and cold extremities.
(2) Ingredients: 5 g dried tangerine peel,30 g ramie root, 10 g Galangal, 50–100 g japonica rice, a pinch of fine salt.
(3) Preparation: Grind the first three ingredients into a fine powder. Use 10 g per serving, decoct in water, strain to remove the residue, and use the liquid to cook the japonica rice into congee. Just before it is done, add a pinch of salt.
(4) Usage: Consume in two divided doses, morning and evening.
Notes
Patients requiring treatment with traditional Chinese medicine should first consult a licensed TCM hospital, where a TCM practitioner will conduct a professional diagnosis and prescribe the appropriate herbal formula.
Processing & Preparation
Harvesting & Processing
Harvest the fruit peel when the fruit ripens in late autumn or early winter, then sun-dry or dry at low temperatures. Slice into strips and use raw.
Processing Methods
1. Chenpi
Take the raw material, remove impurities, rinse briefly with water, moisten thoroughly, cut into strips, and sun-dry or air-dry.
2. Charred Chenpi
Place clean Chenpi strips in a hot pan and stir-fry over medium heat until dark brown. Sprinkle with a small amount of clean water to extinguish all embers, then remove and allow to cool completely.
3. Earth-Roasted Dried Tangerine Peel
Take powdered stove-hearth earth (Fulonggan), place it in a pan, and roast the powder over medium heat. Add the cleaned strips of dried tangerine peel and continue roasting until they turn a dark yellow color. Remove, sift out the earth powder, and allow to cool. Use 50 kg of stove-hearth earth for every 100 kg of dried tangerine peel.
4. Bran-Roasted Dried Tangerine Peel
Sprinkle bran into a hot wok and heat over medium heat. When smoke begins to rise, add the cleaned dried tangerine peel strips and stir-fry until the color deepens. Remove, sift out the bran, and let cool.
5. Salt-Roasted Dried Tangerine Peel
Take the cleaned dried tangerine peel strips, mix thoroughly with salt water, and let sit until fully absorbed. Place in a wok and roast over low heat until dry. Remove and let cool.Use 2 kg of table salt per 100 kg of dried tangerine peel.
6. Honey-Glazed Dried Tangerine Peel
Dilute refined honey with an appropriate amount of boiling water, add the cleaned dried tangerine peel strips, mix well, and let sit until fully moistened. Place in a hot pan and stir-fry over low heat until yellow in color and no longer sticky to the touch. Remove and let cool. Use 20 kg of refined honey per 100 kg of dried tangerine peel.
7. Processed Dried Tangerine Peel
(1) Wash and chop the dried tangerine peel, then sun-dry until 80% dry. Add the herbal decoction from Group (I) and mix thoroughly; let it soak overnight. Steam for 2 days until thoroughly cooked. Remove, add the powder mixture from Group (II), sifting and mixing as you go, then steam for another 2 hours before sun-drying. For every 10 kg of dried tangerine peel, use 0.5 kg of black plum and 300 g each of star anise, mint leaves, ephedra, and almonds; boil these ingredients together to make decoction(Ⅰ); grind 600 g of Sichuan fritillary bulb, 600 g of American ginseng, 300 g of amomum, and 300 g of Pinellia ternata into a fine powder (Ⅱ).
(2) Alternatively, soak the aged tangerine peel in water for 2 days, add the fine powders of American ginseng and Sichuan fritillary bulb, mix thoroughly with raw honey, and steam until thoroughly cooked. For every 1 kg of aged tangerine peel, use 30 g each of American ginseng and Sichuan fritillary bulb, and 60 g of raw honey.
(3) Alternatively, soak Guang Chenpi in water to remove the pungent taste, cut into small pieces, and sun-dry. Mix with brine and steam for 1 day, then sun-dry. Mix with the powdered Sichuan fritillary bulb and American ginseng, steam for 1 day, and sun-dry. Finally, add rock sugar, steam for 1 day, and sun-dry. For every 5 kg of Guang Chenpi, use 120 g of brine, 24 g of Sichuan fritillary bulb, 120 g of American ginseng powder, and 0.5 g of rock sugar.
(4) Alternatively, soak Guang Chenpi in water until softened, cut into small triangular pieces, and simmer over low heat to remove the bitter and pungent flavors. Then, soak in water for 2 hours, sun-dry until 60–70% dry, add the medicinal ingredients from Group (I), filter the concentrated decoction, and soak the pieces until the liquid is fully absorbed; remove and sun-dry. Repeat the process with the concentrated decoction from Group (II). Finally, sprinkle the ingredients from Group (III) evenly over the mixture, mix well, and dry thoroughly.For every 5 kg of Guang Orange Peel, use 250 g of Atractylodes, 500 g of Ginger, 180 g of Poria Coriolus Bark, and 120 g of Licorice to prepare a concentrated decoction (I); use 180 g of Codonopsis, 120 g each of Schisandra, Ophiopogon, and Licorice, and 180 g of Rock Salt to prepare a concentrated decoction (II);300 g each of Sichuan fritillary bulb, American ginseng, and licorice; 120 g of agarwood; 180 g each of fennel, cinnamon, and sandalwood powder; grind all into a fine powder and mix with 250 g of rock sugar (dissolved), 250 g of pear syrup, 180 g of rock salt (dissolved and skimmed), and an appropriate amount of loquat syrup (Ⅲ).
8. Processing Dried Tangerine Peel
(1) Mix dried tangerine peel with rice wine, vinegar, and salt water until evenly coated. Let it sit for half a day until the liquid is absorbed. Steam over high heat until steam rises from the mixture, then sun-dry. For every 100 kg of dried tangerine peel, use 3 kg of vinegar, 5 kg of rice wine, and 5 kg of salt.
(2) Alternatively, combine dried tangerine peel with salt, ginger juice, and vinegar; soak for 15 minutes. Steam until fragrant, then remove from heat and let stand for 1 day until the color turns black; air-dry. For every 100 kg of dried tangerine peel, use 10 kg of salt, 5 kg of ginger (pounded to extract juice), and 2.5 kg of vinegar.
Storage Methods
Store in a dry container: bran-roasted dried tangerine peel, earth-roasted dried tangerine peel, salt-roasted dried tangerine peel, honey-fried dried tangerine peel, and processed dried tangerine peel should be kept in airtight containers and placed in a cool, dry place. Disperse the heat from charred dried tangerine peel to prevent reignition.
Crude Drug Identification
Identification
1. The powder of this product is yellowish-white to yellowish-brown.The mesocarp contains numerous parenchyma cells with irregular shapes and unevenly thickened walls; some are arranged in a bead-like pattern. When viewed from the surface, the peridermal cells of the fruit peel appear polygonal, square-like, or rectangular; the vertical walls are slightly thickened; the stomata are nearly circular, with a diameter of 18–26 μm; and the subsidiary cells are indistinct. When viewed from the side, the cells are covered by a cuticle, and the radial walls on the outer side are thickened.Calcium oxalate prisms occur in plates within the parenchyma cells of the mesocarp; they are polyhedral, rhombohedral, or bipyramidal in shape, with diameters of 3–34 μm and lengths of 5–53 μm; some cells contain parallel twinned crystals consisting of two polyhedra or 3–5 prisms.Hesperidin crystals are mostly found in parenchyma cells; they are yellow or colorless, appearing as round or amorphous clumps, with some exhibiting radial striations. Spiral, porate, and reticulate vessels, as well as smaller tracheids, are visible.
2. Take 0.3 g of the powdered sample, add 10 mL of methanol, sonicate for 20 minutes, filter, and take 5 mL of the filtrate. Concentrate to 1 mL to prepare the test solution. Separately, take a naringin reference standard and dissolve it in methanol to prepare a saturated solution as the reference solution.Perform the test according to the Thin-Layer Chromatography method (General Chapter 0502). Pipette 2 μL of each of the two solutions mentioned above and apply them separately to the same silica gel G plate prepared with a 0.5% sodium hydroxide solution. Use ethyl acetate–methanol–water (100:17:13) as the developing solvent and develop the plate to a distance of approximately 3 cm.remove the plate, allow it to air-dry, then develop with the upper layer of a mixture of toluene, ethyl acetate, formic acid, and water (20:10:1:1) as the developing solvent until the front reaches approximately 8 cm; remove the plate, allow it to air-dry, spray with aluminum trichloride solution, and examine under a UV lamp (365 nm).In the chromatogram of the test sample, fluorescent spots of the same color appear at positions corresponding to those in the reference standard chromatogram.
Properties of Crude Drugs
1. Dried Tangerine Peel: Usually peeled into several segments connected at the base; some are irregularly shaped slices, 1–4 mm thick. The outer surface is orange-red or reddish-brown, with fine wrinkles and sunken oil dots; the inner surface is pale yellowish-white, rough, and marked with yellowish-white or yellowish-brown vascular bundles resembling veins. The texture is slightly hard and brittle. It has a fragrant odor and a pungent, bitter taste.
2. Guang Chenpi: Usually consists of three connected segments, with a uniform shape and thickness of approximately 1 mm. The oil dots are relatively large and appear transparent and distinct when held up to the light. The texture is relatively soft.
Properties of Processed Slices
1. Dried Tangerine Peel: See the “Characteristics of the Herbal Material” section.
2. Charred Dried Tangerine Peel: Resembles shredded dried tangerine peel; the surface is blackish-brown, the interior is brownish-black, and the texture is loose, crisp, and brittle. It has a faint odor and a bland taste.
3. Earth-Roasted Dried Tangerine Peel: Resembles shredded dried tangerine peel; the surface is scorched yellow.
4. Bran-Fried Dried Tangerine Peel: Resembles dried tangerine peel strips; the color is slightly darker, and it has a roasted bran aroma.
5. Salt-Fried Dried Tangerine Peel: Resembles dried tangerine peel strips; the color is slightly darker.
6. Honey-roasted dried tangerine peel: Resembles dried tangerine peel strips; the surface is yellow.
7. Processed dried tangerine peel: Resembles small pieces of dried tangerine peel; the exterior is dark brownish-yellow or brownish-black. It has a fragrant aroma and a sweet, slightly salty taste.
8. Prepared dried tangerine peel: Resembles dried tangerine peel; the exterior is dark brownish-black; it has a fragrant aroma and a slightly salty, sour taste.
Botanical Information
Botanical Classification
A plant of the genus Citrus in the family Rutaceae, specifically the common orange and its cultivated varieties.
Morphological Characteristics
An evergreen small tree or shrub, 3–4 m tall. Branches are slender and often thorny.Leaves are alternate; petioles are 0.5–1.5 cm long, with narrow wings and a joint at the apex; leaf blades are lanceolate or elliptical, 4–11 cm long and 1.5–4 cm wide, with a gradually tapering, slightly notched apex, a wedge-shaped base, entire or wavy margins with indistinct blunt teeth, and translucent oil dots.Flowers are solitary or clustered in groups of several at branch tips or in leaf axils; the calyx is cup-shaped and 5-lobed; there are 5 petals, white or tinged with pale red, curling upward when open; there are 15–30 stamens of varying lengths, with filaments often fused in groups of 3–5;there is a single pistil with a round ovary and a capitate stigma. The citrus fruit is nearly round or oblate, 4–7 cm in diameter; the peel is thin and wide, easily peeled; there are 7–12 segments, with soft, juicy vesicles. The seeds are ovate, white, pointed at one end, ranging from a few to several dozen or absent. Flowering occurs from March to April, and fruiting from October to December.
Distribution Area
It is cultivated in Jiangsu, Zhejiang, Anhui, Jiangxi, Hubei, Hunan, Guangdong, Guangxi, Hainan, Sichuan, Guizhou, Yunnan, and Taiwan.
Growth Habits
It thrives in a hot and humid subtropical climate, is not cold-hardy, and tolerates partial shade to some extent. The effective temperature for germination is 12.5°C; the optimal growth temperature is 23–27°C; growth ceases at temperatures as high as 37°C; and temperatures below –5°C cause frost damage.Growing regions should have an annual average temperature above 15°C, annual accumulated temperature above 3,000°C, and annual rainfall typically between 1,000 and 2,000 mm. Soil moisture should be maintained at 60%–80% of its maximum water-holding capacity, and a relative humidity of 75% is ideal.Light intensity required for normal growth is 8,500–12,000 lx; in summer, it can reach 35,000 lx. Cultivation is best suited to sunny, elevated, dry locations with deep, well-aerated sandy loam soil.
Propagation Methods
Propagation is by seed or grafting, with grafting being the primary method.
Cultivation Techniques
Grafting: Rootstocks should be selected from varieties that grow rapidly, have well-developed root systems, are highly stress-tolerant, exhibit strong compatibility with the scion, and are cold-hardy. Suitable options include Zhi Orange, Jutou Orange, Red Lemon, Sour Tangerine, Ponkan, Sweet Orange, Sour Pomelo, and Yichang Orange.Harvest fully ripe fruits, cut them open, wash the seeds, and store them in layers of moist sand from December through January–March of the following year. Before sowing, soak the seeds in warm water (35–40°C) for 1 hour,then soak them for 10 minutes in a 1% copper sulfate solution, a 300-fold formaldehyde solution, or a 0.1% potassium permanganate solution. Rinse thoroughly with cold water, air-dry, and sow; alternatively, seeds may be disinfected in 55–56°C warm water for 50 minutes before sowing. Germination of pre-treated seeds occurs in about 7 days, while untreated seeds take approximately one month to germinate.For pre-germination, soak the seeds in 35–40°C water for 1 hour, then soak them in cold water for half a day. Place them on a reed mat lined with grass, cover with rice straw, and sprinkle with 35–40°C warm water 3–4 times daily. Turn the seeds every 1–2 days; sow once the radicle appears after 5–9 days.Sow seeds in the seedbed using a combination of narrow and wide rows: dig furrows 17–20 cm apart for narrow rows and 50–60 cm apart for wide rows. First, apply a layer of well-rotted human manure to the furrows, then evenly scatter the seeds over it. Cover the seeds with a 1.5–2 cm layer of fertilized soil and top with straw. In winter, cover with plastic film.Once seedlings emerge and develop 2–3 true leaves, select vigorous seedlings in May or September–October for transplanting to serve as two-year rootstocks. The remaining seedlings can be used as three-year rootstocks. Plant them by grade in narrow rows (15–20 cm) and wide rows (60–70 cm), with a plant spacing of 10–15 cm to facilitate post-grafting management.When transplanting rootstocks, ensure the roots are spread out and in close contact with the soil, and cover the soil up to the root collar. After planting, regularly loosen the soil and remove weeds, and remove any suckers at the base. Once new shoots emerge, pinch them back.For scions, select mature fruit trees of superior varieties that are stable and high-yielding, with vigorous growth and free of pests and diseases. Cut branches with plump buds from the middle to upper parts of the outer crown. For spring grafting, scions can be sand-stored before bud break; for summer grafting, they can be used immediately after harvesting.Before grafting, soak the scions in a (1000–1500) × 10⁻⁶ solution of tetracycline hydrochloride for 2 hours, then rinse thoroughly with water to prevent disease. Grafting method: One month before grafting, remove any sprouting branches on the rootstock growing 15 cm or less above the ground and pinch back the tips. For spring grafting, use the cleft grafting method, typically performed from late February to mid-April.Use the bud grafting method in summer (August–September). Inspect the grafted seedlings 15–20 days after grafting; if the bud is fresh, the graft union has healed, and the petiole detaches easily, the graft has taken; otherwise, re-graft promptly.Once the graft has taken, remove the binding material and eliminate suckers on the rootstock. Prune the rootstock 0.5 cm above the bud graft, ensuring the side with the bud eye is slightly higher and the opposite side slightly lower. After new shoots emerge from the main branch, install supports to prevent the sapling from bending. At the same time, pinch back the tips, remove excess buds, and shape the tree, while also applying fertilizer and spraying pesticides to prevent pest and disease damage.It takes three years from the time the rootstock is prepared until the grafted seedlings are ready for nursery release. Planting should be done in mid-February to mid-March or October to November. When digging up the grafted seedlings, ensure they are removed with a soil ball attached. Smooth the cut surfaces of the taproot and large lateral roots, prune out weak, diseased, or insect-infested branches, and dip the roots in mud slurry. Dig planting holes with a row spacing of 3 m and a plant spacing of 5 m, then plant the seedlings.
Pest and Disease Control
1. Canker: Spray Bordeaux mixture in early spring.
2. Gummosis: Symptoms appear in March–April. Select disease-resistant rootstocks and simultaneously control bark beetles and longhorn beetles to eliminate sources of infection. If lesions are detected in early spring, scrape them off and treat with a mixture of 2,4-D, mercury, and tung oil (0.1 g mercury,100 g of tung oil, mixed with 2,4-D) or a 1:10 potassium permanganate-tung oil mixture to treat the wounds. Alternatively, spray with a 100-fold dilution of 50% Topsin-M or a 100–200-fold dilution of 50% Carbendazim.
3. Scab disease, which primarily occurs on the underside of leaves and causes them to twist and deform, should be treated by spraying with an 800–1,000-fold dilution of 50% Topsin-M after bud break and after flowering.
4. Crown rot, which affects the root collar, can be treated by applying a 1:1:10 Bordeaux mixture.
5. Huanglongming disease is caused by a virus. Control aphids to prevent transmission, and immediately remove any infected plants upon discovery.
6. Citrus psyllids: Spray with products such as Yiweisha during the emergence of new shoots; treat the root zone with furadan to help protect natural enemies of the larvae.
7. Citrus leafminer: Apply cypermethrin, deltamethrin, Yiweshai, Batan, Dimethoate, or imidacloprid when new shoots are no longer than 3 mm or when the infestation rate of new leaves reaches approximately 50%. Other pests include the citrus fruit fly and citrus longhorn beetle.