How to identify grass

Identification method

Shape identification

The roots are spindle-shaped or cylindrical, a few elongated, irregularly distorted longitudinal flutes, 3-8 cm long; the surfaces are yellowish-brown or dark-red-brown cork; the texture is hard and brittle, and the cross section is yellow-white. Basal leaves clustered, single pinnate compound leaves shrinking and curling, leaflets 3-9, oblong or narrowly elliptic, upper leaflets larger, dark green on upper surface, dense white hairs on lower surface, coarsely serrated edges . Gas micro, sweet, slightly astringent. Root hypertrophy, gray leaf green is better.

Microscopic identification

Surface view of the leaflets: Epidermis cells are polygonal, with relatively straight walls. The upper and lower epidermis all have single-celled non-glandular hairs, especially below the epidermis; removal of dense non-glandular hairs reveals lower epidermis cells Angled, curved peripheral wall is smaller than the upper epidermis cells, and the base of hair and indeterminate stomata are visible. There are two kinds of non-glandular hairs, one is very slender, more than 1000μm, twisted, diameter 3-7μm, thin wall, born on the lower surface of the epidermis; another straight or slightly curved, mostly below 1000μm, diameter 9-22μm, wall thickness 3-8μm, the base more inflated. Mesophyll cells contain more calcium oxalate clusters, especially near the leaf veins, with a diameter of 9-32 μm.

Root cross-section: Cork tissue is more than 10 columns of flat cells, and the inner layer of plug is l-2 column parenchyma cells. The phloem lateral cells often form clusters of calcium oxalate clusters and morphological formation of the nucleus. The xylem occupies 4/5 of the root and consists of ducts, tracheids, wood fibers, and wood parenchyma cells. The rays are broad, with about 30 cells listed. This product parenchyma cells contain starch grains.

Physical and chemical identification

(1) take this product coarse powder 0.5g, add ethanol 10ml, reflux extraction 2h, filtration. Take 1ml of the filtrate in a test tube and add 1 drop of 1% ferric chloride ethanol test solution. (Check tannins) (2) TLC sample 0.5g, add ethanol 10ml, reflux extraction 2h, filtered. The filtrate was concentrated to about 1 ml for spotting. Another gallic acid was used as a reference.

They were spotted on the same silica gel CMC plate and developed with ethyltoluate monoformic acid (5:4:1) and sprayed with ferric chloride-potassium ferricyanide reagent for chromatographic analysis of the sample and the reference substance. Corresponding positions show the same color spots.


Organic Clarified Goji Juice

First of all, as an enterprise producing Goji Puree, Red Power has more than ten years of industry experience.

In 2007, Red Power invested and built a factory in Ningxia, which was mainly engaged in the export of raw materials in the early stage. With the anti-aging, anti-oxidant, nourishing, kidney and liver functions of goji, the international health community pays much attention to it. In order to expand the range of goji consumption, Red Power Goji Company began to prepare goji clear juice, and its preparation method has obtained national patents, and become the largest manufacturer of goji juice in Ningxia in 2010.


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In 2017, with the advancement of 2030 Healthy China, the national health awareness gradually increased, and Red Power goji puree entered the attention of domestic consumers.

Under the guidance of the value of " Originate from Genuineness and Insist on Originality to Sincerely Rehabilitate all Sentient Beings. Fidelity to Science and Focus on Effectiveness to Make Perfect Products", based on its rich production experience and a series of product standards established at the time of export, such as HACCP, KOSHER, HALAL, FDA, EU organic, USDA organic, JAS, ISO9001 etc.,, Red Power goji puree can guarantee the pure quality of goji puree.

Next, I would like to share with you briefly of the production process of Red Power QIZITO goji puree, so that everyone can understand the QIZITO goji puree more clearly from the production side.

In the whole puree production process, there are four key steps to ensure the quality of QIZITO goji puree:

1) Surf cleaning:

The dust attached to the surface of the fresh goji is cleaned by twice surfing cleaning, and the fresh goji is cleaned more thoroughly by bubbling and tumbling. After second cleaning, lifting and draining, spraying with pure water, and drying, so the cleaned fresh goji enter the pureeing process in a dry state to ensure that no water is added to the goji puree.

It is worth mentioning that in all the above cleaning steps, Red Power insists on using pure water, and only uses it once, and does not reuse it.

2) Crushing and beating:

Red Power's beater uses ultra-high-speed centrifugal rotation force to quickly separate the fresh goji seed, skin and juice. Unlike traditional physical pressing, it can release the juice more quickly and retain the nutrients in the goji puree.

3) Ultra-high pressure homogenization:

The original puree after crushing and beating is very similar to the finished product in sensory. However, in order to allow customers to get a better taste and improve the absorption rate of goji puree by the human body, Red Power adopts ultra-high pressure homogenization equipment. Through the huge pressure difference, the molecules of goji puree are smaller and better absorbed. Also more delicate.

4) Aseptic filling:

Red Power uses pasteurization to sterilize the prepared goji puree, which retains the taste and color while retaining the effective nutrients.

After pasteurization, the original puree is controlled to enter the filling barrel through a fully automatic program. The entire process is carried out in a closed manner to ensure that there is no bacterial infection, and it is stored avoiding sunshine. It is worth mentioning that, in order to retain nutrients, Red Power adopts cold filling method for filling after pasteurization to avoid the loss of nutrients.

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Ningxia Red Power Goji Co., Ltd. , https://www.redpowergoji.com