Millet sprout
1、         This product is a processed product of the mature fruit of the gramineous plant Setaria Italica (L.) beauv. after germination and drying. After soaking the millet with water, maintain appropriate temperature and humidity, and dry it in the sun or at low temperature when the fibrous root grows to about 6mm.
        [character]   This product is in the shape of a round ball, with a diameter of about 2mm. The top is blunt and round, and the base is slightly pointed. The shell is leathery lemma, pale yellow, with punctate wrinkles, and has primary fine fibrous roots at the lower end, about 3-6mm long. The lemma is stripped and contains a pale yellow or yellow white caryopsis (millet). The air is slight, and the taste is slightly sweet.
        [identification]   The powder of this product is white. The starch granule is single, quasi round, with a diameter of about 30 μ M; . The epidermal cells of lemma are yellowish, curving, thick wall, microlignified, and the pore groove is obvious. The lower skin fibers are in a long strip shape, with a slightly thick wall and lignification.
        [check]   The moisture content shall not exceed 14.0% (the second method of general rule 0832).
        .
        Acid insoluble ash content shall not exceed 3.0% (general rule 2302).
        Take 5g of this product for budding rate, take two diagonally opposite samples according to the medicinal material sampling method (general rule 0211), check the number of budding grains and the total number of grains, and calculate the budding rate (%).
        The budding rate of this product shall not be less than 85%.
        Decoction pieces
        [processing]   Remove impurities from grain sprouts.
        [character] [identification] [inspection]   Same as medicinal materials.
        Stir fry the corn sprouts. Take the clean corn sprouts and stir fry them according to the clear frying method (general rule 0213) until dark yellow.
        This product is shaped like a grain bud, and its surface is dark yellow. It has aroma and slightly bitter taste.
        [check]   Moisture   No more than 13.0% for the same medicinal materials.
        The total ash content is the same as that of medicinal materials, and shall not exceed 4.0%.
        The acid insoluble ash content is the same as that of medicinal materials, and shall not exceed 2.0%.
        Take the corn sprouts and stir fry them according to the clear frying method (general rule 0213) until they are brown.
        This product is shaped like a grain bud with a burnt brown surface. It has a burning aroma.
        [nature, taste and meridian tropism]   Gan, Wen. Return to spleen and stomach meridian.
        [function and indications]   Digestion and neutralization, invigorating the spleen and appetizing. It is used for the patients with food retention, abdominal distension and bad breath, weak spleen and stomach, and no hunger and less food. Fried rice sprouts are good for digestion, so they are used to avoid hunger and eat less. Jiaogu bud is good at removing accumulated stagnation, and can be used to prevent it from disappearing.
        [usage and dosage]   9～15g。
        ; Place in a ventilated and dry place to prevent moths.


2、 Chemical constituents of millet sprouts
Containing protein, fatty oil, starch, amylase, maltose,adenine（adenine）， L-aspartic acid （L-Asparagine），γ - aminobutyric acid(γ -aminobutyric acid) and other 18 amino acids.

3、 Pharmacological effects of corn sprouts
The β - amylase contained in this product can completely hydrolyze sugar starch into maltose, and the α amylase can decompose it into short straight chain condensed glucose, but the amount of α - and β - amylase contained in this product is less, and its function of digesting starch is less than that of malt.