Fructus Amomi Rotundus
Round Cardamon Fruit
Round Cardamon Fruit is the dried ripe fruit of Amomum kravanh Pirre ex Gagnep. or Amomum compactum Soland ex Maton (Fam. Zingi-beraceae). It can be classified as “Protogenic Round Cardamon Fruit” and “Indonesian Round Cardamon Fruit” according to the different localities of production.
Description Protogenic Round Cardamon Fruit Subspherical, 1.2-1.8 cm in diameter. Externally yellowish-white to pale yellowish-brown, with 3 relatively deep longitudinal furrows, apex possessing a prominent stylopodium, base with a dented scar of fruit stalk, both ends bearing pale brown pubescences. Texture of pericarp light and brittle, easily broken longitudinally, 3 loculi, each containing about 10 seeds; seeds irregularly polyhedral, dorsal surface slightly raised, 3-4 mm in diameter, externally dark brown, with wrinkles and remains of aril. Odour, aromatic; taste, pungent and cool, slightly camphor-like.
Indonesian Round Cardamon Fruit Relatively small, externally yellowish-white, sometimes slightly purplish-brown, testa relatively thin, seeds thin and blighted. Odour, relatively weak.
Identification Take the volatile oil obtained under the Assay as the test solution, and a solution of cineol CRS as the reference solution (both can be diluted with an appropriate quantity of ethanol if necessary). Carry out the method for thin layer chromatography (Appendix VI B), using silica gel G as the coating substance and benzene-ethyl acetate (9.5:0.5) as the mobile phase. Apply 10 ml each of the two solutions to the plate. After developing and removal of the plate, dry it in air, spray with a 5% solution of vanillin in sulfuric acid, heat at 105oC for 5-10 minutes and examine immediately. The spot in the chromatogram obtained with the test solution corresponds in position and colour to the spot in the chromatogram obtained with the reference solution.
Foreign matter Not more than 1% for Protogenic Round Cardamon Fruit, and not more than 2% for Indonesian Round Cardamon Fruit (Appendix IX A).
Water Carry out the method for determination of water (Appendix IX H, method 2), not more than 11.0% of water for Protogenic Round Cardamon Fruit, and not more than 12.0% of water for Indonesian Round Cardamon Fruit.
Assay Take 30-50 g of broken seeds, carry out the method for determination of volatile oil (Appendix X D). It contains not less than 5.0% (ml/g) of volatile oil for Protogenic Round Cardamon Seeds, and not less than 4.0% (ml/g) of volatile oil for Indonesion Round Cardamon seed.
Processing Eliminate foreign matter. Break to pieces before use.
Action To resolve damp, remove stagnancy of food, promote the flow of qi and warm the spleen and stomach and promote digestion.
Indications Loss of appetite due to accumulation of turbid damp in the spleen and stomach; feeling of suffocation in the chest with anorexia at the early stage of damp-warm syndromes; nausea, vomiting, distension and pain in the chest and abdomen caused by cold-damp; indigestion with retention of food.
Usage and dosage 3-6 g, to be added when the decoction is nearly done.
Storage Preserve in well closed containers, stored in a cool and dry place, protected from moth.