Aconitum napellus (root)
Wolf's Bane roots (Aconitum napellus).
General Characteristics Predominating elements are derived from the more or less broken, large, rather thick-walled, essentially isodiametric closely united parenchyma cells filled with compound starch granules. A few slightly brownish, essentially rectangular only slightly elongated, rather thin-walled, very porous sclerenchyma cells, which generally occur singly, rarely in twos. Some porus ducts and tracheids; spiral ducts rare.
Starch granules singly, in twos, fours, and aggregates of from five to seven; hili distinct in the larger granules, centric; single granules 5μ to 15μ; cross bands quite distinct, broad, right angled. There should be no thick-walled sclerenchyma, no true bast, and vascular tissue should be sparingly present.
Texture Dry, slightly starchy or mealy feel.
Color Light brown.
Scent Odor faint, recalling horseradish when moist.
Flavor Taste sweetish, very markedly and persistently acridly pungent; acridity especially marked in the fauces. Benumbing effect.
Ash Content Ash about 5 percent. Impurities should not exceed 5 percent.
Reported Adulterants Among the possible adulterants are horseradish, (simple, oval to elliptical starch granules, 5μ to 15μ, with very distinct hili and lamellations); A. Fischeri, (starch granules mostly simple and in twos and the aggregates of five to nine). Single granules somewhat larger than in A. napellus and some of the sclerenchyma cells considerably elongated; Japanese aconite (sclerenchyma cells wanting). Suspect other species and varieties of aconite, also the use of exhausted powder, crowns and stem parts (fibrous tissue excessive and a few 2- to 5-celled trichromes). Suspect roots from other groups of plants.
Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed. [1]
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