What is the market price of Schisandra chinensis per jin? Latest market analysis

Schisandra chinensis was first listed as a top-grade Chinese medicine in the Shennong Bencao Jing. It can tonify and strengthen the body, has extremely high medicinal value, and has the effect of strengthening the body. It is a common traditional Chinese medicinal material, divided into two types: southern Schisandra and northern Schisandra. The quality of northern Schisandra is superior to southern Schisandra, and its price is also much higher than that of southern Schisandra. Now let us take a look together!

The market price of Schisandra chinensis

1. Northern Schisandra: The price of northern Schisandra is 40 yuan to 45 yuan per kilogram.

2. Southern Schisandra: The price of southern Schisandra is 22 yuan to 25 yuan per kilogram.

Grade classification of Schisandra chinensis

1. Northern Schisandra

① First grade: Dry goods, irregularly spherical or elliptical, surface purple-red or reddish-brown, shrunken, thick flesh, supple and moist in texture, containing 1 to 2 kidney-shaped seeds inside, the fruit flesh tastes sour, the seeds have a fragrant aroma, taste pungent and slightly bitter, shriveled grains not exceeding 2%, no stems or branches, impurities, insect damage, or mildew.

② Second grade: Dry goods, irregularly spherical or elliptical, surface black-red, dark red, or light red, shrunken, flesh relatively thin, containing 1 to 2 kidney-shaped seeds inside, the fruit flesh tastes sour, the seeds have a fragrant aroma, taste pungent and slightly bitter, shriveled grains not exceeding 20%, no stems or branches, impurities, insect damage, or mildew.

2. Southern Schisandra: Unified goods, dry goods, spherical or elliptical, surface brownish-red, shrunken, thin flesh, containing 1 seed inside, tastes sour, slightly bitter and pungent, dried grains not exceeding 10%, no branches or stems, impurities, insect damage, or mildew.

Processing methods for Schisandra chinensis

1. Schisandra chinensis: Sift clean of ash and debris, remove impurities, place in a steamer and steam thoroughly, take out and sun-dry.

2. Wine-processed Schisandra: Take the cleaned Schisandra, add yellow rice wine and mix well, place in a jar, seal tightly, stew over water, wait until the wine is fully absorbed, take out, and sun-dry. In addition, there are also methods using honey steaming and vinegar steaming, with the same method as wine steaming (for every 100 jin of Schisandra, use 20 jin of yellow rice wine, or 30 jin of honey, or 15 jin of rice vinegar).

3. Stir-frying: Take clean Schisandra and stir-fry over gentle heat until it puffs up and turns purple-brown. "Leigong Paozhi Lun": Whenever using (Schisandra), split it into two pieces with a copper knife, soak and steam with honey, from 9 a.m. to 3 p.m., then soak in rice water overnight, roast dry before use.