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Ephedra
Synonym: Ma-Huang
Biological Source: It consists of the dried young stems
of Ephedra gerardiana & Ephedra nebrodensis
belonging to family Gnetaceae.
Geographical source: China, Pakistan, north-west parts
of India, Australia, Kenya, Spain & Yugoslavia.
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Cultivation, Collection &
Preparation
Propagation - Seeds or layers or divisions of the root stock.
The plants are collected after attaining the age of 4 yrs for
the extraction of alkaloid. During this period, proper
irrigation & weeding are necessary.
The alkaloidal content of the drug varies from season to
season.
It is found to be maximum in autumn, when plants & twigs
are dark in colour.
Twigs are dried in sun or artificially.
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Macroscopy
Colour – grey to greenish
Odour – characteristic
Taste - bitter
Thin stems - woody, cylindrical.
It shows internodes at a distance of about 3 - 3.5 cm.
It bears scaly leaves.
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Microscopy
Unicellular epidermis made up of quandrangular cells with
thick walled cuticle.
Sunken stomata & papillae on the ridges.
Cortex
Non lignified fibres.
Lignified pericyclic fibres.
Calcium oxalate crystals
Parenchymatous dark brown coloured pith.
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Chemical Constituents
Contains amino alkaloids - Ephedrine, nor-
ephedrine, n-methyl ephedrine, pseudoephedrine, etc.
Ephedrine (C10H15NO) is 1-phenyl-1-hydroxy-2-
methyl aminopropane, soluble in water, alcohol,
organic solvents and oils.
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Chemical test
o Ephedrine + water + HCl + CuSO4 and NaOH, the
solution gives violet color and when shaken with
solvent ether the organic layer shows purple and
aqueous layer shows blue color.
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Cultivation and collection
Seed propagation
Altitude 1000 – 3000m
Seedlings – transplanted to open field at a distance of
1 m.
Plants bear capsular fruits after 1 year.
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Fruits – collected before dehiscence.
Dark seeds are separated, processed and graded.
Corms – isolated, adhering scales and coats are
removed.
Corms – sliced transversely and dried below 65°C
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Macroscopy
Colchicum seeds
o Reddish brown testa
o Acrid taste
o No odor
o Very hard seeds
o 2 – 3 mm diameter
o Ovate in shape
Colchicum corms
o Yellowish brown
o Bitter and acrid taste
o No odor
o Slices 2 – 5 mm thickness
o Sub-reniform or ovate in outline
o Short fracture
o Cut surface – white and starchy,
showing grayish points
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Chemical Constituents
Chemical Constituents: 0.2 - 1% of amino alkaloids.
Colchicine is the main constituent.
Seeds contain upto 0.8% of colchicine and in corms
upto 0.6%, also contains demecolcine.
Both contain tropolane or cycloheptatrienol-one ring
structure.
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Colchicine
Amorphous, yellow - white alkaloid (darkens on
exposure to light).
Gives a strong yellow coloration with strong mineral
acids.
Dissolves readily in water, alcohol and chloroform,
but only slightly in ether or petroleum spirit.
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Chemical test
o Sample + 70% sulphuric acid = yellow color.
o Alcoholic solution of sample + FeCl3 gives
red color.
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Uses
Antitumor activity.
Relieve gout (used with caution – professional
supervision) and rheumatism.
Also used in biological experiments to produce
polyploidy (multiplication of the chromosomes in a
cell nucleus), hence used in horticulture and
cultivation of medicinal plants.